Spicy Lebanese potatoes (batata harra)

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Get over it and eat more potatoes.

 Serves: 4 – 6

There is something great about having a repertoire of potato dishes. Because people inherently like people who cook good potatoes, especially when they can do more than mash and baked potatoes.

These potatoes are awesome and would go well with so many things; steak, chicken or maybe some marinated and grilled pork. We had them with some really great Middle Eastern Beef and Parsley kebabs.

We substituted sweet paprika for the cayenne so that the boys would eat them and they were still delicious. And the boys hoovered them up.


1kg white potatoes, cubed 2cm
2 tbsp olive oil
1 ½ tsp salt
2 tbsp extra virgin olive oil
5 cloves garlic, crushed
¼ c finely chopped coriander
1 tbsp lemon juice
¼ tsp cayenne pepper


  1. Preheat the oven to 200c.
  2. In a large bowl, toss the potatoes with the olive oil and the salt. Divide potatoes among 2 baking paper-lined oven trays and roast for 40 minutes or golden.
  3. Place a large frying pan over a medium heat; add the extra virgin olive oil, garlic and coriander and cook for 1 – 2 minutes until the garlic changes colour. Add the lemon juice and the hot potatoes to the pan and toss to coat. Season to taste and sprinkle with the cayenne pepper.

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