Ingredients

300g

new potatoes, peeled and cubed

bell peppers, yellow or any colour, chopped into bite size pieces

4 tablespoons

olive oil

1 teaspoon

traditional salt

1 teaspoon

Steenbergs organic lemon pepper

1/2 teaspoon

Steenbergs organic turmeric

1 teaspoon

Aleppo chilli flakes

1/4 teaspoon

Urfa chilli flakes

A small handful

parsley, chopped finely

garlic cloves, minced

lemon wedges, for squeezing and serving

"These Lebanese spicy potatoes are traditionally known as “batata harra.” They are fried or roasted until crispy and then tossed in a flavourful sauce made with coriander, garlic, lemon juice and crushed red pepper.

This is a classic Lebanese side dish but we have added the addition of bell peppers to make it slightly less spicy! It’s perfect to serve as part of a mezze, alongside some houmous, zaatar manakish or tabbouleh." nikibakes.uk

Method

Preheat the oven to 200 degrees C and line a sheet pan with greaseproof paper.
Place the potatoes on the baking sheet in one layer, drizzle 2 tablespoons of olive oil on top and season with salt and turmeric. Roast until the potatoes reach a golden-brown colour and crisp, about 30 minutes, flipping halfway through.
Meanwhile, heat the remaining olive oil in a small pan. Add the garlic, the bell peppers and the rest of the spices. Sauté until the garlic is golden in colour, about 2 minutes; remove from heat and set aside.
Once the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the fresh parsley, lemon juice and extra chilli if you dare! Serve hot or warm.