Spicy Batata Harra — Crispy Garlic Potatoes
Crispy-edged potatoes tossed with garlicky coriander oil and a fiery chili kick. Sheet-pan perfect for a weeknight that tastes like a Middle Eastern restaurant.
- Total time
- 18 min
- Servings
- 3
- Calories
- 218
- Protein
- 3g
Ingredients
- 1.5 lbs potatoes (waxy, 1.5 lbs), cut into 1-inch cubes
- 6 cloves garlic, minced
- ½ cup fresh coriander, chopped
- ½ tsp red chili flakes (or 1 fresh red chili, minced)
- 3 tbsp olive oil
- ½ whole lemon
Instructions
- 1
Heat oven to 425°F. Toss potatoes with 2 tbsp olive oil, salt, and black pepper on a sheet pan.
- 2
Roast for 12 minutes, stirring halfway, until edges are golden and crispy.
- 3
Meanwhile, warm remaining 1 tbsp oil in a small bowl with minced garlic and chili flakes for 60 seconds.
- 4
Pour garlic oil over hot potatoes, add fresh coriander, toss well until coated.
- 5
Squeeze lemon juice over the top, taste, and adjust salt and chili heat.
- 6
Serve immediately while crispy.
Tools you’ll need
- sheet pan
- small bowl
- oven
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