Inspired by Lebanese batata harra, these potatoes are coated in lots of spices before they're roasted.

Andrea Nguyen Headshot
Andrea Nguyen
EatingWell Magazine, May 2021

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Credit: Ryan Liebe

Recipe Summary test

active:
15 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in center of oven; preheat to 425°F. Line a rimmed baking sheet with parchment paper.

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  • Use a mortar and pestle to pound peppercorns to a semi-coarse texture. Transfer to a small bowl and mix in garlic powder, sugar and salt. Set next to the stove.

  • Lightly crush coriander and cumin seeds with the mortar and pestle. Transfer to a large skillet, add oil and cook over high heat, stirring frequently, until fragrant, about 1 minute. Add chile flakes and cook until the spices smell toasty, 5 to 10 seconds. Remove from heat and add potatoes. Gently stir to coat, then gradually stir in the pepper mixture. Transfer to the prepared baking sheet, spreading the potatoes in an even layer.

  • Roast the potatoes, stirring halfway through, until golden brown and tender, 30 to 35 minutes. Let cool for 5 minutes. Gently stir in herbs. Serve immediately.

Equipment

Parchment paper

Nutrition Facts

226 calories; fat 9g; sodium 293mg; carbohydrates 32g; dietary fiber 3g; protein 4g; sugars 1g; saturated fat 1g; vitamin a iu 329IU; potassium 976mg.
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