Batata Harra (Spicy Lebanese Potatoes, eat fresh)

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RECIPE DATA

TITLE: Batata Harra (Spicy Lebanese Potatoes, eat fresh)
SERVES: 3
PREP: 10 min
TOTAL: 40 min

INGREDIENTS
1000 g (about 6¼ cups chopped) potatoes, 2 cm cubes
80 g (about ⅓ cup) extra virgin olive oil
8 cloves garlic
30 g (about 1 cup loosely packed, chopped) fresh coriander
2 long red chillies (or 1 tsp chilli flakes)
1 tsp Aleppo pepper or paprika
2 tbsp lemon juice (30 ml)
1 tsp salt

STEPS
1. Roast potatoes tossed in 50 g (about 2¾ tbsp) extra virgin olive oil, 40 min/220°C, until crisp. Put 8 garlic, 30 g (about 1 cup loosely packed, chopped) coriander and 2 chillies in the bowl. Chop.
TM SETTINGS: 5 sec / speed 6
2. Add 30 g (about 1⅔ tbsp) extra virgin olive oil, 1 tsp Aleppo pepper and 1 tsp salt. Fry, lid cap off.
TM SETTINGS: 4 min / 120°C / speed 1
3. Toss potatoes with the garlic-chilli oil and 30 ml lemon. Serve hot.
4. Portion & store: makes ~4 adult portions (~250 g); a kid portion is half. Eat fresh.

NOTES
Portion size: ~200 g
Batch note: Crisp fried potato cubes tossed in garlic, fresh coriander and chilli fried in olive oil, with lemon. One meal.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh (crispness lost)
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/batata-harra/