Batata Harra - Lebanese Spicy Potatoes

• Preheat the oven to 425° F
• Halve or quarter the petite potatoes. If using russet or a larger potato, dice them into bite sized pieces *see note
• Toss the potatoes in 1 tablespoon of light olive oil and add the salt and fresh cracked pepper. Place them in a greased roasting pan or glass baking pan
• Bake the prepared potatoes in the oven for 30 minutes, remove them from the oven and stir them around
• Place them back in the oven and bake them for another 15 minutes, or until they begin to get golden brown and crispy on the outside
• When the potatoes are almost done, prepare the dressing or infused olive oil by adding 3 tablespoons of extra virgin olive oil to a saucepan
• Heat the pan and sauté the garlic in the olive oil for one minute, or until fragrant
• Add the crushed red pepper flakes and sauté for another 15 seconds
• Remove the saucepan from the heat and toss in the chopped cilantro, parsley and lemon juice, stirring for 30 seconds. The cilantro and parsley should just begin to wilt.
• Remove the potatoes from the oven. Pour the prepared olive oil mixture over the top of the potatoes and toss it all together
• Serve the potatoes hot, or if you would rather, refrigerate and serve it later as a potato salad *see note

Air Fryer directions

• Halve the recipe
• Toss the potatoes with only 1 teaspoon of light olive oil, salt and pepper and place the prepared potatoes in the air fryer
• Set the air fryer to 400 degrees and fry the potatoes for 25 minutes, shaking the basket every so often
• Halve the olive oil dressing ingredients and prepare them according to the directions above.
• Once the potatoes are golden brown around the edges, remove them and toss them with the infused olive oil