Spicy Lebanese Potatoes (Batata Harra)

Preheat the oven to 220 °C and line a baking sheet with parchment paper. Peel the potatoes, cut them into smaller cubes (approx. 2 cm × 2 cm), spread them on the lined baking sheet, salt them, pour 1 tablespoon of oil over them, and mix. Then place the baking sheet into the preheated oven and bake the potatoes until golden for 30–35 minutes at 210–220 °C. Halfway through baking, stir and turn the potatoes so they brown evenly.

While the potatoes are baking, finely chop the parsley and coriander and place both in a large bowl. Peel and press the garlic. Then take a small pan and heat 1 tablespoon of oil in it over medium heat. Once the oil is hot, add the chili flakes, pressed garlic, and ½ of the total amount of chopped parsley and coriander to the pan, and sauté everything for 60–90 seconds over medium heat until the mixture becomes fragrant. Then transfer it from the pan to the bowl with the rest of the parsley and coriander.

Once the potatoes are baked, remove them from the oven and add them to the bowl with the other ingredients. Finally, add the lemon juice to the bowl and mix everything thoroughly.