Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.

Lebanese-Style Spicy Potatoes with Lemon and Cilantro
This is our simplified version of Lebanese batata harra—or “spicy potatoes” as translated from the Arabic—which typically is made by deep-frying potatoes until crisp, then tossing them in a fragrant mixture of garlic and spices. We get everything done in a nonstick skillet. First, the potatoes are simmered in a modest amount of water until tender, then drained and dried, and finally returned to the pan with olive oil for crisping before the seasonings are introduced. Aleppo pepper is a key ingredient here. The seedless, bright-red pepper flakes have a slightly smoky, subtly fruity flavor with hints of cumin and moderate spiciness. Look for it in Middle Eastern markets, spice shops and well-stocked supermarkets.
4 to 6
Servings
Don’t drain the potatoes of their simmering liquid until they’re fully tender. When they’re added back to the pan, they’ll brown nicely on the exteriors but the interiors will not cook through any more. Also, be sure to dry the potatoes well after draining so they brown and crisp with a minimal amount of splatter.
35 minutes
Ingredients
-
2½
pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
-
Kosher salt
Directions
-
01In a 12-inch nonstick skillet, combine the potatoes, 3 cups water and 2 teaspoons salt. Bring to a simmer over medium-high, then cover and cook until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Drain the potatoes in a colander; wipe out the skillet. Distribute the potatoes on a clean kitchen towel or a doubled layer of paper towels and thoroughly pat dry.
Thank you for your comment! Your comment is currently under moderation and will appear shortly.