Batata Harra

literally translated: Spicy Potatoes

These potatoes are great when you are getting bored with the same old side dishes; they are intensely flavorful and completely different than a typical potato dish. I like to make these if my hubby and I are going to have leftovers because it spices things up and adds some much needed freshness to what would otherwise be a recycled meal.

The amount of Cayenne I add makes these only slightly spicy; you can add more Cayenne pepper or less if you are a wimp (that's okay because I am a bit of a wimp when it comes to spiciness so I won't judge you). You can even substitute Parsley instead of Cilantro for a different flavor.

Here are a few tips:

• I've made these with Russet and Yellow potatoes successfully so any potato should work.
• These are really garlicky so adjust as needed. If you don't care for Garlic I'd recommend going with 1-2 cloves not 4!
• These are so flavorful they tend to compete with a well seasoned main dish so don't serve them with one. I usually serve them with leftovers or some marinated chicken but your mileage may vary. They'd be really great with some hamburgers off the grill and cut in wedges instead of cubes. Yumm!

Recipe for Batata Harra
adapted from "The New Book of Middle Eastern Food" by Claudia Roden

5-7 Red Potatoes cut into chunks
1/2 tsp. Red Cayenne Pepper
4 cloves minced Garlic
fresh ground Pepper to taste
1 1/4 tsp. Salt (adjust to taste)
1/8-1/4 cup Olive Oil
juice of half a Lemon
1/2 cup of finely chopped Cilantro

Place potatoes on a cookie sheet covered with greased aluminum foil. Bake in the oven until they are cooked through and slightly crispy on the outside, about 30 minutes at 400 degrees Farenheit.

When the potatoes have about five minutes left, add the oil, garlic, salt, pepper, olive oil, lemon juice and cayenne into a large skillet. Cook on low until the garlic is cooked, then add the cilantro and mix together well. Finally add the potatoes into the pan and combine them. Serve immediately.

Enjoy!