Spicy Lebanese Potatoes (Batata Harra)

Preheat the oven to 220 °C top/bottom heat and line a baking sheet with baking paper. Peel the potatoes, cut them into approx. 2 cm cubes, and spread them on the baking sheet. Sprinkle with salt, drizzle 1 tbsp of oil over them, and mix everything well. Bake in the preheated oven at 210–220 °C for approx. 30–35 minutes until golden brown and crispy. Turn the potatoes halfway through the baking time.

Meanwhile, finely chop the parsley and coriander and place them in a large bowl. Peel and press the garlic. In a small pan, heat 1 tbsp of oil over medium heat. Add the chili flakes, pressed garlic, and half of the chopped herbs, and sauté for approx. 60–90 seconds until fragrant. Then add the mixture to the bowl with the remaining herbs.

Once the potatoes are done, transfer them directly from the oven to the bowl. Add the lemon juice and mix everything thoroughly so that the potatoes are evenly coated with the herb-garlic mixture.