Lebanese Spicy Potatoes with Cilantro
This is my version of Lebanese Batata Harra, and it’s amazing! These potatoes are crispy on the outside, fluffy in the middle, and laced with cilantro, garlic, and red pepper (lots of each). It’s a colorful flavor explosion!
I don’t know what took me so long to make this style of roasted potatoes! They’re both creamy and crisp, and crammed with the bold flavors of garlic, crushed red pepper flakes, and cilantro. What seems like a simple dish is actually quite robust.
I served this as a side dish, but it’s customary to serve it as vegan main dish (with pita). It’s satisfying, and ultra healthy!
Yellow/gold potatoes are the classic choice for this dish, so feel free to use those instead of red potatoes. I happened to have red potatoes on hand, so that’s what I used. And I loved the color contrasts!
Pro tip: Soak the potatoes in cold water for at least 15 minutes before roasting (as instructed). The soaking removes some of the starch so the potatoes get extra crispy in the oven. You can actually soak the potatoes up to 24 hours before roasting (refrigerate them when soaking longer than 30 minutes).
Lebanese Spicy Potatoes with Cilantro
Ingredients
- 1 1/2 pounds baby red or gold potatoes, quartered
- 2 tablespoons olive oil, divided
- Salt and black pepper
- 3-4 cloves garlic, minced
- 2 teaspoons crushed red pepper flakes, or more/less to taste
- 1 cup fresh cilantro leaves, finely chopped and divided
- 1 tablespoon fresh lemon juice, plus lemon wedges if desired
Instructions
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper, or use a nonstick baking pan.
- Soak the cut potato pieces in cold water for 15 minutes (and up to 24 hours if refrigerated). Drain and pat dry.
- In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, and 1/2 teaspoon salt. Toss to coat.
- Transfer the potatoes to the prepared pan and roast for 30 minutes, until golden brown and crisp, flipping halfway through cooking.
- Meanwhile, heat the remaining tablespoon olive oil in a small skillet over medium heat. Add the garlic, 1 teaspoon of the crushed red pepper flakes, and half of the cilantro. Cook for about 1 minute, until the garlic is fragrant, stirring constantly. Remove from the heat and set aside.
- When the potatoes have finished cooking, top them with the garlic-cilantro mixture and toss to combine.
- Add the remaining 1/2 cup cilantro, teaspoon of red pepper flakes, and lemon juice and toss to combine. Season to taste with salt and pepper and serve.