Inspired by Lebanese batata harra, these potatoes are coated in lots of spices before they’re roasted.
Line a rimmed baking sheet with parchment paper.
Use a mortar and pestle to pound peppercorns to a semi-coarse texture.
Photo: Ryan Liebe
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
