Lebanese-Style Spicy Potatoes with Lemon and Cilantro | Christopher Kimball’s Milk Street

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Milk Street Recipe

Lebanese-Style Spicy Potatoes with Lemon and Cilantro

35 minutes

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

Tip

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

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