Spicy Lebanese potatoes, traditionally known as “batata harra” are roasted until crispy then tossed in a fragrant sauce made with garlic, cilantro, cayenne and lemon. The most versatile side dish recipe!
- Baking sheet
- Aluminum foil
- Small skillet
- 24 Little Potatoes, halved
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp cayenne
- 1/4 cup fresh cilantro, minced
- 2 Tbsp lemon juice
Pre-heat oven to 450 °F and line a baking sheet with foil.
Spread potatoes on baking sheet in a single layer and toss with olive oil, salt and pepper. Roast until crispy, about 20 minutes.
About five minutes before the potatoes are done roasting, heat olive oil in a small skillet over medium heat.
Add the garlic and heat until fragrant, about 30 seconds. Stir in the cayenne, cilantro and lemon juice and cook for another 30 seconds. Remove from heat and pour sauce over the roasted potatoes. Serve warm.