Spicy Lebanese Potatoes - Batata Harra

These are flavourful spicy potatoes which are suitable as a side dish to a main course or a party snack.

Simply cut potatoes into bite sized pieces and place in a bowl with a small amount of rapeseed oil (canola) a sprinkle of sea salt flakes and then mix around so that all of the potatoes are covered.  Line a large roasting tin with greeseproof paper making sure that all the potatoes are evenly spaced and in one layer to enable them to become crispy and golden. Roast for around 30 mins at 220℃. When the potatoes are cooked, crush 2 or 3 garlic cloves and lightly cook in oil for 1 minute only to take away the raw flavour, remove from heat and whilst the oil is still warm add 1 teaspn each of cayenne pepper, cummin, and corriander, this process blooms the spices.

 Spoon over the potatoes and toss so that they are all covered in the spices and garlic.

Add some freshly chopped basil (corriander or parsley) whatever you prefer.
 I then sprinkled on some optional Sumac which is a lemon flavoured middle-eastern spice. In this dish you can use whatever oil, fresh herbs, or spices that you prefer.

Soon I shall be refilling my Masala Dabba - the Indian spice box bought home from Delhi. We are visiting an island during the month of May where spices grow in profusion-Turmeric, Cinnamon, Pepper, Cardamom, Clove,   Nutmeg, Vanilla etc.
                    

 

Having recently discovered the delights of using coconut milk in my own cooking I was interested to read that on the island it is a staple used in many of their savoury and sweet dishes. I look forward with anticipation to tasting their ice cream made using coconut milk.

There are large pineapple plantations on this island - a popular and tasty snack is prepare by simply cutting up cubes of the fruit, and sprinkling it with chilli powder and a touch of salt which is left to infuse for 30 mins before eating.  I can imagine that this would make a tasty addition when making a pineapple upsidedown cake.

Lastly there is a plant grows on the island, which results in a commodity found in most British kitchens and used on a daily basis.