250. Middle Eastern inspired spicy potatoes

A recipe using pantry staples. Your potato game may never be the same.

These potatoes mimic roasted potatoes and are a wonderful side dish. If you like potatoes, you will LOVE these. These potatoes are popular in the Middle East’s ‘Levant region’ - Lebanon, Jordan, Israel, Syria. In Arabic they are called ‘batata harra’ which translates to ‘spicy potatoes’. It is a simple dish to assemble and it pushes the already perfect roasted potatoes to another realm.

There are gorgeous lingering notes of lemon, garlic, fresh herbs, and tongue teasing heat (you can adjust the spiciness level to suit your audience). There is a depth and kick to these potatoes that is nothing short of mesmerizing.

I have been making these for years and I had to take a long moment to think about the actual ‘recipe’ as I no longer measure anything when I am making these. The secret to these potatoes is the sauce. This is where the magic happens. It is not a burning or sizzly kind of heat, it is a fun flavourful spicy.

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Next time you are making steaks, a roast chicken, fish, or even a simple salad try adding these to your table. The recipe is just a few pantry ingredients, potatoes, dried spices, tomato paste and cilantro and/or parsley - that’s it!

HERE ARE ALL THE ACTUAL INGREDIENTS YOU WILL NEED -

Mostly pantry staples:

• olive oil

• butter

• tomato paste

• garlic

• red pepper flakes and cayenne if you want some extra heat

• black pepper and salt

• cumin

• lemon juice

• cilantro

• parsley

There are several methods to prepare these delicious spuds but, I will be showing you the easiest. The goal is to just have crispy potatoes, whether that be deep-fried, air-fried, or even roasted in the oven. Feel free to prepare the potatoes your favourite way to achieve that gorgeous crispness. I boil the potatoes then pan fry them until the outer layer gets crispy, and then toss them in the spicy “sauce”.

The level of spicy heat can easily be dialed-up or down. Your potato game may never be the same!

Ingredients

2-3 potatoes - For best results use Yukon Gold, Russet (Idaho), Maris Piper or King Edward - peeled and cut into bite sided pieces

vegetable oil for frying

Spicy garlic tomato sauce

2 Tbsp extra virgin olive oil

1 Tbsp salted butter

1-2 Tbsp tomato paste

6-8 garlic minced or grated

1 Tbsp fresh cilantro finely chopped

1 Tbsp fresh parsley finely chopped

good pinch of red pepper flakes

1/2 tsp paprika

1/2 tsp cumin NOTE: Some recipes use coriander - I use cumin

1/2 tsp salt - more to taste

1/4 tsp cayenne (optional if you want to dial up the heat)

1/4 tsp black pepper

3 Tbsp lemon juice

Note about potato selection

Some potatoes are starchy and others are waxy. Waxy potatoes (Red) hold their shape but are difficult to get crispy - not ideal for a toasted result. Starchy potatoes (Russet, Idaho, Maris Piper, King Edward) get super crispy but can be dry. The middle or all-purpose potato is a Yukon Gold. They are the best of both.

Method

The spicy tomato sauce

1. To a saucepan, add the butter and olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 minutes.

2. The tomato paste will darken in colour to a reddish brown. This help soften the tomato flavour.

3. Then add the red pepper flakes, black pepper, paprika, cumin, and salt. Stir together.

4. Finally, finish it off with cilantro and lemon juice and mix together until a sauce forms.

5. Taste and adjust anything to your liking. If you want it more spicy, add more red pepper flakes or sriracha. Then set aside.

The potatoes

1. Peel and chop the potatoes then soak them in ice cold water for 10 minutes. This step is optional but this step is to remove the excess starch.

2. Add the cubed potatoes and parboil for 5 to 6 minutes in boiling (salted) water. Drain all the water and pat dry.

3. Toss the potatoes in the cornstarch until all are coated evenly.

4. Heat the vegetable oil for frying (about 350 F - 180 C). Fry the potatoes and don’t overcrowd the pan. Fry until crispy and lightly golden brown.

5. Toss the potatoes in the sauce and serve with a dusting of fresh herbs.

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That’s it!

Serve and enjoy!