Up your potato game with this delicious Batata Harra Recipe! These spicy Lebanese Potatoes are perfectly crispy, coated in spicy oil, and packed with flavor! You might just never go back to making regular roasted potatoes.
Preheat the oven to 400F (200C) and line 2 baking sheets with parchment paper.
Prepare the potatoes. Scrub, peel, and cut the potatoes into cubes of a similar size. Add them to a boil, and toss with olive oil, salt, and pepper.
Bake. Place the potatoes on your prepared baking sheets. Do not overcrowd the pans and make sure the potatoes are sitting in a single layer. Bake for 30-40 minutes or until golden and crispy. Avoid flipping if possible. Meanwhile, prepare the spicy oil.
Prepare the spicy oil. In a small saucepan or skillet over medium heat, combine the olive oil and garlic and allow the garlic to saute until fragrant without browning. Reduce heat to low and add the smoked paprika, cumin, coriander, cayenne pepper, and black pepper. Mix and immediately turn off the heat. Allow the spices to bloom in the hot oil for a few minutes, stirring from time to time.
Serve. Remove the potatoes from the oven, pour the prepared spicy oil onto your potatoes, and toss until evenly coated. Top with cilantro and lemon juice, if desired. Serve immediately!
Make-Ahead Instructions: this recipe isn't for making-ahead as roasted vegetables in general are best when eaten fresh, when still warm and crispy.Storing Instructions: store any leftovers covered or in an air-tight container in the refrigerator for up to 2-3 days. Keep in mind that the potatoes will lose their crispy texture overtime.Reheating Instructions: reheat in a skillet or in the oven at 350F (180C) until hot. Keep an eye on the potatoes while reheating to keep the spices from burning.📷 DID YOU MAKE THIS RECIPE?!Tag @damnspicy on Instagram!