Batata Harra (Lebanese Spiced Potatoes) - 4 Points a serving

I love potatoes and I love spicy food so what could be better than spicy potatoes? I wanted to try something different and stumbled across this recipe and it was perfection. Definitely will make again. 

To ensure that the potatoes get crispy on the outside but stay tender on the inside, you have to soak them in water for about 30 minutes to leech out some of the starch and then dry them off which feels like a giant pain in the ass but it really paid off in the end and is really important to the final product. 

2 lbs potatoes, diced into evenly sized cubes, soaked in water for 30 minutes and dried off 

cooking spray 

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1/2 teaspoon cayenne (more or less to your taste, this makes it have a slow burn and is fairly hot)

1 teaspoon sea salt 

1. Preheat oven to 450 while the potatoes are soaking and coat a baking sheet with cooking spray. Roast the potatoes plain on the baking sheet for 30-40 minutes or until crisp/tender. 

2. Remove the potatoes from the oven and set aside. Heat the olive oil over medium high heat and fry the garlic for about 1 minute just to remove the raw taste. Remove from heat and add the other seasonings and stir well allowing the spices to bloom. 

3. Toss oil mixture with the potatoes and serve. 

Serves 6 at 4 points a serving.