Lebanese Spicy Potatoes (Batata Harra)

Lebanese Spicy Potatoes (Batata Harra)

This is a classic lebanese dish that is based on roast potatoes.  What’s not to love!

Method

For the garlic tahini yoghurt dip

1. Place all the ingredients into a bowl and mix them together.
2. If you wanted, you could just place all the dip ingredients into a blender and blitz until smooth.
3. Pop in a bowl and put in the fridge until you’re ready to serve.

For the potato

1. Place the potato chunks into a saucepan and par boil them for 10 minutes.  You want them to be soft when you spear with a knife.  Then drain them and set aside.
2. Set up your Big Green Egg for a direct cook at 200°C.  Preheat your skillet.
3. Add 1 tbsp oil and the par boiled potato cubes to the skillet.  Give them a good zhuzh!
4. Pop them in the Egg and roast for about 30 minutes, stirring occasionally. You want the potatoes to resemble mini roasties.
5. Once cooked, remove from the heat and pop in a bowl.

For the spicy sauce

1. Take a skillet heat up the 2 remaining tbsp of oil and then add the garlic.  Cook for 1 to 2 minutes until the garlic begins to colour and smell fragrant.
2. Add the tomato puree to the pan and cook for another 2 minutes.
3. Finish by adding the chilli flakes, paprika and lemon juice.  Give it a good zhuzh!
4. Tip the potatoes back into the pan with the coriander and stir to coat the potates in the spicy sauce.

To serve

1. Place the potates on a plate and drizzle with the dip.
2. Alternatively, you could place the dip on a platter and tumble the potatoes on top of the dip.