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5 from 2 votes

Batata Harra (Lebanese Potatoes)

This mouth-watering spicy and crispy Lebanese potato dish is extremely easy to make with a few simple ingredients. 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, Breakfast, Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Diet: Gluten Free, Halal, Low Lactose, Vegan
Servings: 4 people
Calories: 265kcal
Author: Ayla Clulee

Equipment

Ingredients

  • 4 medium potatoes (900-1000 grams)
  • 3 tablespoon extra virgin olive oil (2 tablespoon + 1 tablespoon separately)
  • 3 cloves garlic (finely chopped)
  • 1 teaspoon chili flakes
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ tablespoon red pepper paste
  • 1 cup cilantro (chopped)
  • lemon wedges
US Customary - Metric

Instructions

  • Preheat your oven to 200 ℃ (390 ℉).
  • Peel, wash, and cube the potatoes into 2 cm (¾ ") pieces.
  • Place them on a baking sheet lined tray, without overlapping each other.
  • Drizzle the potatoes with 2 tablespoons of olive oil and season them with salt and pepper. 
  • Then, roast the potatoes in the oven until they are golden brown, crispy, and fork-tender. This should take about 40 minutes, flipping them halfway through for even cooking.
  • Prepare the sauce while the potatoes are roasting. Finely chop the garlic and place a pan over low heat.
  • Add 1 tablespoon of olive oil to the pan along with the chopped garlic.
  • Gently sauté the garlic over low heat, without burning it. 
  • Stir in the red pepper paste, chili flakes, salt, and freshly ground black pepper.
  • Finally, add the chopped cilantro/coriander to the pan and remove it from the heat.
  • Once the potatoes are cooked, toss them in the garlic and cilantro mixture before serving them with your favorite meal.
  • Top off the dish with a generous squeeze of fresh lemon juice and garnish with additional cilantro/coriander leaves for added flavor and freshness.

Notes

  • Use waxy potatoes like Yukon golds or red potatoes, as they hold their shape better than starchy potatoes like russets.
  • Cut the potatoes into evenly sized pieces to ensure they cook evenly.
  • Don't overcrowd the baking sheet when cooking the potatoes, as this can lead to steaming and a less crispy texture.
  • Adjust the spice level to your liking by adding more or less red pepper flakes.
  • Use fresh cilantro/coriander leaves and stems for the best flavor and freshness.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to three days.

Nutrition

Calories: 265kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 460mg | Potassium: 947mg | Fiber: 5g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 2mg