Batata Harra (Lebanese Spicy Potatoes)
Batata harra is a spicy Middle Eastern potato side dish. It calls for just a few ingredients and is easy to make. Crispy and tender potatoes are tossed in a spicy garlic and cilantro sauce and finished with a squeeze of lemon.
Servings: 6
Calories: 211kcal
Ingredients
- 4 russet potatoes
- 4 tablespoon olive oil
- 5 cloves garlic minced
- 2 tbsp tomato paste
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon chili flakes
- ½ teaspoon kosher salt
- 1 cup cilantro chopped
- 1 lemon juice of
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and coat it with cooking spray.
- Wash and dry the potatoes. Cut the potatoes into cubes and toss them with 2 tablespoon olive oil. Arrange the potatoes on the baking sheet in a single layer, make sure they're not overlapping.
- Roast the potatoes in the oven for 40 minutes, flip them halfway through using a spatula.
- To make the sauce, heat the olive oil in a pan over medium heat. Sauté the garlic for one minute and add the tomato paste, cayenne pepper, paprika and chili flakes. Stir for 2 to 3 minutes.
- Add the potatoes and chopped cilantro. Give it a stir and add the lemon juice. Serve immediately.
Video
Notes
- It's best to serve these potatoes right away, however, if you have leftovers, store them in an airtight container and refrigerate for up to 3 days. Reheat in a pan or the microwave.
- If you like the potatoes spicier, add more cayenne pepper or some harissa. To make less spicy potatoes, reduce the amount of cayenne pepper.
- Don't overcrowd the pan so they potatoes get crispy on all sides.
Nutrition
Calories: 211kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 248mg | Potassium: 709mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 2mg