Lebanese Spiced Potato Wedges (Batata Harra)

Ingredients

• about 910 g Potatoes (russet or Yukon gold), cut into wedges
• 3 tablespoons Olive Oil
• 4 cloves Garlic (minced)
• 1/4 cup Cilantro (fresh, chopped)
• 1 tablespoon Lebanese Spice Blend (Baharat)
• 1/2 teaspoon Chili Flakes (optional)
• 1 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, combine the about 910 g of potatoes (cut into wedges), 3 tablespoons of olive oil, 4 cloves of minced garlic, 1/4 cup of chopped cilantro, 1 tablespoon of Lebanese spice blend, 1/2 teaspoon of chili flakes (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together until the potato wedges are evenly coated.
3. 3Arrange the coated potato wedges in a single layer on the prepared baking sheet. Make sure they are not overlapping so they can get crispy.
4. 4Bake for 25-30 minutes. Flip the potato wedges halfway through the baking time. The wedges are done when they are golden brown and crispy.
5. 5Carefully remove the baking sheet from the oven. Drizzle the 1 tablespoon of lemon juice over the hot potato wedges. Serve immediately.

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