Batata Harra

Roast potatoes are a delightful thing but this Lebanese recipe takes them to another level adding a lovely spiciness to the dish with a hint of lemon and garlic.

Ingredients
serves 4

1kg waxy potatoes, Charlotte or Desiree, peeled and chop into 2cm cubed pieces

4 tbsp olive oil

6 large garlic cloves, crushed

1/2 tsp ground coriander

2 green bird's eye chillies, finely chopped  (deseed if you prefer a milder spice)
1 tsp dried chilli flakes (optional - to taste)

2 large green (or red) peppers (about 300g), cut into 2cm square pieces

30g fresh coriander, chopped

1 tbsp lemon juice

grated zest of 1 lemon 

salt

black pepper
pinch of cayenne pepper

Method 

Bring a saucepan of water to a boil, add a pinch of salt then place in chopped potatoes.  Cook for about 4 minutes. Drain and set aside. 

Pre-heat the oven to 240C.  Then pour 3 tablespoons of oil into a large roasting tray and place in the oven for 5 minutes to heat up.

Next put the potatoes into the roasting tray and coat them in the oil. Season with salt and pepper.

Return the roasting tray to the oven and cook for 10 minutes. Add the chillies, green pepper and ground coriander. Stir them in well.

Roast for a further 15 minutes after which add the garlic, and half of the chopped coriander Stir gently and mix thoroughly.

Continue to cook for a another 15 minutes until the potatoes are tender and have coloured a golden brown.

Transfer into a large serving bowl.  Add the lemon zest and juice. Taste and season with more salt and pepper if needed. Stir through the remaining coriander and finish with a pinch of cayenne pepper.