Spicy Lebanese Potatoes (Batata Harra)

Preheat the oven to 220 °C and line a baking tray with baking paper. Peel the potatoes, cut them into smaller (approx. 2 cm) cubes, spread them on the tray, salt them, drizzle with 1 tablespoon of oil, and mix thoroughly. Bake the potatoes at 210–220 °C for 30–35 minutes, until golden brown and crispy. Turn the cubes halfway through the baking time for even browning.

While the potatoes are baking, finely chop the parsley and coriander, then place them in a large bowl. Peel and crush the garlic. In a small pan, heat 1 tablespoon of oil over medium heat. Add the chili flakes, crushed garlic, and half of the chopped herbs. Sauté for 60–90 seconds until fragrant, then pour the mixture into the bowl with the remaining fresh herbs.

Once the potatoes are baked, remove them from the oven and, while still hot, add them to the spiced mixture in the bowl. Finally, squeeze in the lemon juice and mix everything thoroughly.