Batata Harra (Lebanese Spicy Potatoes)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
10 mins
-
Total Time
40 mins
-
Servings
2
-
Calories
381 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean
Batata Harra (Lebanese Spicy Potatoes)
Report
Batata Harra is a classic Lebanese side dish that's packed with flavor, made from crispy, roasted potatoes tossed in olive oil, garlic, fresh herbs, and a hint of chili—plus, it’s super easy to make!
Share:
Ingredients
- 500 g potatoes 2-3 medium-sized
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon olive oil extra vigin
- 1 tablespoon butter
- 1 teaspoon tomato paste triple concentrated
- 2-3 garlic cloves minced
- 1 teaspoon crushed red pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 2-3 tablespoon cilantro chopped plus extra for garnish
- 1 tablespoon lemon juice
Add to Shopping List
Instructions
- Peel, slice, and cube the potatoes into uniform cubes of 2 cm (0.8 inches). Soak the cubed potatoes in ice-cold water for 10-15 minutes to remove excess starch.
- In a large pot, add ½ teaspoon of salt and bring water to a boil. Once boiling, add baking soda, then blanch the potatoes for 2 minutes.
- Fill a large bowl with cold water and, using a slotted spoon, carefully transfer the blanched potatoes to the bowl to stop the cooking process. Strain the potatoes and pat them dry with paper towels to remove any excess moisture.
- Line a baking tray with parchment paper and spread the potato cubes in a single layer. Lightly spritz with oil, a sprinkle of salt and bake in a preheated oven at 220°C (390°F) for 18-20 minutes or until golden brown and crispy. Toss them around midway for even browning.
- In a pan, heat a mixture of butter and oil over medium heat. Sauté the minced garlic until fragrant, then add the tomato paste, stirring to combine. Add a splash of water to loosen the paste.
- Incorporate crushed red pepper, cumin powder, and cayenne pepper into the sauce. Toss in the roasted potatoes and season with salt (to taste), ensuring they are well coated.
- Remove from heat and squeeze fresh lemon juice over the potatoes. Toss in chopped cilantro leaves too.
- Plate the Batata Harra and garnish with additional fresh cilantro before serving. Enjoy!
Notes
- Choose starchy potatoes with low moisture content, such as Russets. Their fluffy interiors and ability to develop crispy skins when baked make them ideal for roasting and baking.
- For the best flavor and crunch, go for deep frying; that is also the traditional method.
- Use extra virgin olive oil for a more robust taste. If you don't have it, regular olive oil will work too.
- Adjust the heat level to your liking by reducing the red chili flakes, or feel free to incorporate your favorite seasonings, such as ground coriander or black pepper.
- If you don't like cilantro, use fresh parsley instead.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
1538mg
(64%)
Potassium
1140mg
(33%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
660IU
(13%)
Vitamin C
54mg
(60%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 1538mg | 64% |
| Potassium | 1140mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 54mg | 60% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Traditional Kisir Recipe (Spicy Turkish Bulgur Salad)
Mediterranean, Middle Eastern, Turkish
5.0
(6 reviews)
