Batata Harra (Lebanese Spicy Potatoes)

Heat the oven to 425°F (220°C) with a rack in the middle. Scrub the potatoes (no need to peel), pat them dry and cut them into 3/4-inch cubes.

Put the potatoes in a large bowl with 2 tablespoons of the olive oil, the salt and the paprika.

Toss until every cube is evenly coated in the oil and paprika.

Spread the potatoes in a single layer on a large rimmed baking sheet, leaving a little space between them so they crisp instead of steaming, and slide the sheet into the oven. Keep the bowl for later.

Roast for 15 minutes.

Stir and turn the potatoes, then roast for 15–20 minutes more, until they are golden brown and crisp at the edges and tender inside.

While the potatoes finish, warm the remaining 1 tablespoon of olive oil in a small skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring, for 1–2 minutes, just until fragrant and barely golden. Do not let the garlic brown.

Take the skillet off the heat and stir in the chopped cilantro; it will just wilt in the warm oil and stay bright green.

Tip the hot roasted potatoes into the large bowl and scrape in all of the garlic, chili, cilantro and oil from the skillet.

Pour the lemon juice over the potatoes.

Toss gently until the potatoes are coated in the garlic-herb oil, then taste and add a little more salt if needed.

Serve the batata harra hot or warm, with toum and grilled chicken such as shish tawook or chicken shawarma.