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

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
Mediterranean
Spicy

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/