Empty My Fridge
Lebanese Batata Harra (Spicy Potatoes)
Ingredients
- Potato · cubed1 kg
- Salt1 tsp
- Olive oil4 tbsp + ¼ cups
- Coriander seed · ground1 tsp
- Red onion · finely chopped¼
- Garlic · minced1 clove
- Bell pepper · diced½
- Chili pepper · finely chopped1
- Cilantro · finely chopped¼ cups
- Black pepper
Instructions
- Soak the cubed potatoes in cold water with 1 tsp salt for 30 minutes.
- Bring a pot of water to a boil. Drain the potatoes, add them to the boiling water and simmer for 15 minutes.
- Drain the potatoes and let them dry completely.
- Preheat the oven to 200°C.
- Once dry, shake the potatoes gently to roughen their surface.
- Spread the potatoes on a baking tray, drizzle with 4 tbsp olive oil, and season with salt, pepper and 1/2 tsp ground coriander.
- Roast for 20 minutes, toss, then roast for another 20 minutes. Set aside to cool.
- In a bowl, mix 1/4 cup olive oil, 1/2 tsp ground coriander, the red onion, garlic, capsicum, bird's eye chili and fresh coriander leaves.
- Add the roasted potatoes to the bowl, toss gently, and serve.
Summarized from The Lebanese Plate's video. Watch it for the details.
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