Batata Harra (Lebanese Potatoes)

900g potatoes (dutch cream or kestrel potatoes in Australia), peeled and cut into 2 cm dice
salt and pepper to taste
3 cloves garlic, peeled and halved
1/4 tsp red chilli flakes (more if you like it hot)
1 bunch fresh coriander leaves, washed in a bowl of water and rinsed and dried
1/2 tsp sweet paprika powder
1/2 lemon juiced
2 tbs grapeseed oil
2 tbs olive oil
olive oil extra

Preheat the oven to 240 degrees celsius (fan forced).

Bring a large saucepan filled with water to the boil.

Add the potatoes and bring to the boil. Once boiling, boil the potatoes for 3 minutes. Drain the potatoes and allow them to dry in the colander for 5 minutes.

Cover a baking tray with foil.

Combine the oils in a bowl and add the potatoes. Add 2 tsp salt and a good sprinkle of black pepper. Stir to combine.

Tip the potatoes onto the foil covered baking tray in a single layer.

Bake in the oven for 30-40 minutes until crispy and cooked through.

Meanwhile, add 2 tbs olive oil, the garlic and chilli to a frying pan.

When the potatoes are cooked, transfer them to a large serving bowl.

Fry the garlic and chilli in oil over medium high heat for 1 minute or until aromatic. Add the paprika and stir to combine.

Pour the garlic oil over the potatoes, stir to combine. Drizzle over the lemon juice to taste. I often only use half the amount of lemon juice. Stir to combine.

Sprinkle over the coriander and stir to combine.

Serve with falafel, tabouleh, hummus and lettuce on lebanese bread.

Be careful with the kosher salt, it is easy to over salt these potatoes.