Batata harra – Lebanese spicy potatoes

Method Print recipe

1. Peel the potatoes, cut into evenly sized cubes and soak in ice-cold water.
2. Bring a pan of salted water to the boil and blanch the potatoes. Transfer to cold water to re-fresh, then drain and pat dry.
3. Line a baking tray with parchment paper and spread the potatoes in a single layer. Drizzle with half of the oil and bake until golden and crispy.
4. Heat the remaining oil in a pan and gently sauté the garlic. Add the tomato paste and a splash of water, then stir in the salt, black pepper, crushed chillies and cumin.
5. Add the cooked potatoes to the pan and toss well to coat evenly in the spicy tomato mix-ture.
6. Finely slice the red chilli and chop the coriander. Sprinkle both over the potatoes.
7. Cut the lemon into wedges and place alongside just before serving.