Red-Hot Roasties

Name: Red-Hot Roasties
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 2 small mild red chillies, deseeded and finely chopped; 1 garlic bulb, cloves separated and finely chopped; 1 handful of coriander/cilantro leaves, finely chopped, plus extra for sprinkling; 1 tsp paprika; juice of 1 lemon; 80 ml/2½ fl oz/⅓ cup olive oil; fried eggs; freshly ground black pepper; 15 g/½ oz sea salt flakes, plus extra for seasoning; 1 kg/2 lb 4 oz floury potatoes, peeled and chopped into 4cm/1½in cubes; Spiced Naked Mini Sausages; warm Arabic Bread (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

I’m a diehard fan of the texture of these spicy roasties. They are my interpretation of the popular mezze dish batata harra. For the crispiest results, use floury rather than waxy potatoes. Simply serve with some fried eggs on top and with some Spiced Naked Mini Sausages and Arabic bread.

Ingredients

1 kg/2 lb 4 oz floury potatoes, peeled and chopped into 4cm/1½in cubes
1

Asia
Lebanon
Side dish
Starter
Spicy
Mediterranean

Method

Preheat the oven to 200°C/400°F/Gas 6. Rinse the potatoes under cold running water for a few minutes to wash off any surface starch.
Bring 1 l/