Side Servings

Batata harra (chilli potatoes)

4 to 6
15 minutes
30 minutes

Batata Harra literally translated to “spicy potatoes” in Arabic. This is a popular Lebanese dish.

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  • ½ cup extra virgin olive oil, for roasting
  • 8 large roasting potatoes, peeled, washed, dried and cut into even-sized chunks
  • sea salt and freshly ground black pepper, to taste
  • fresh coriander a bunch, leaves picked and finely chopped, for serving
  • For the spice mixture, mix:
  • ½ t cayenne pepper
  • ½ t baharat
  • 1 t paprika 1 t
  • 1 T tomato paste
  • 1 T extra virgin olive oil

1.  Preheat the oven to 200°C. Brush a large metal baking tray with olive oil, and place the potatoes in the tray in a single layer. Don’t overcrowd the tray – the potatoes must crisp, not steam. Drizzle liberally with olive oil, season and roast until golden.

2. Place the potatoes in a bowl and cover with the spice mixture, ensuring they’re well coated.

3. Serve on a platter, sprinkled liberally with chopped coriander.

Potatoes are served with shish tawook (marinated chicken kebabs) in the image. Find the recipe for shish tawook here.

Find more potato recipes here. 

Photographs: Elsa Young
Production: Abigail Donnelly

Teddy Zaki

Recipe by: Teddy Zaki

Teddy Zaki is the creator of Just Teddy – Fine Boulangerie & Pâtisserie at Hyde Park Corner, known for its luxe blend of French and Middle Eastern cuisine. The chef and pâtissier is the author of Just Teddy – Petals from Paris and was also a finalist on The Great South African Bake Off. Follow him on Instagram @just___teddy.

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