Spicy Lebanese Potatoes (Batata Harra)

Preheat the oven to 220 °C and line a baking tray with parchment paper. Peel the potatoes, cut them into cubes of approximately 2 cm, spread them on the tray, salt them, pour 1 tablespoon of oil, and mix well. Place the tray in the preheated oven and bake the potatoes until golden, for 30–35 minutes at 210–220 °C. Halfway through, turn the potatoes for even baking.

While the potatoes are baking, finely chop the parsley and coriander and place them in a large bowl. Peel and crush the garlic. In a small pan, heat 1 tablespoon of oil over medium heat. Add the chili flakes, crushed garlic, and half of the chopped herbs. Sauté everything for 60–90 seconds, until the mixture becomes aromatic, then transfer it to the bowl with the remaining herbs.

As soon as the potatoes are ready, remove them from the oven and add them to the bowl with the other ingredients. Finally, add the lemon juice and mix everything well.