Lebanese Spicy Potatoes (Batata Harra)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
133 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Middle Eastern, Lebanese
Lebanese Spicy Potatoes (Batata Harra)
Description
Lebanese Spicy Potatoes (Batata Harra) combines roasted gold potatoes with a fragrant garlic and chili mixture tossed with fresh cilantro. The potatoes are cubed and roasted until crisp and golden, forming a tender interior with a crunchy exterior. Separately, garlic, red pepper flakes, and cilantro are sautéed briefly in olive oil to infuse the flavors before being tossed with the potatoes. The final touch of lemon juice brightens the heat and herbaceous notes, enhancing the overall dish.
The texture contrast between the crisp roast and the bright, spiced herb sauce makes this dish distinctive. The use of crushed red pepper and fresh cilantro emphasizes the spicy and fresh elements of its Lebanese origins. This side pairs well with grilled meats or as part of a mezze platter.
Leftover potatoes store well in the fridge for up to five days and can be reheated in the oven or toaster oven to restore crispness. Variations include swapping herbs or adjusting spice levels to taste, and using butter in place of olive oil if preferred.
Ingredients
- 8 potato peeled and cut into cubes, medium gold variety
- 2 tablespoons olive oil divided
- ½ teaspoon salt
- 3 garlic minced, cloves
- 2 teaspoons crushed red pepper divided
- 1 cup cilantro divided, chopped
- lemon for serving, wedges
Instructions
- Preheat the oven to 450°F and line a sheet pan with parchment paper.
- Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes reach a golden brown color and crisp, about 30 minutes, flipping halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the garlic, 1 teaspoon of the crushed red pepper and half the cilantro. Sauté until the garlic is golden in color, about 2 minutes; remove from heat and set aside.
- Once the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the red pepper flakes.
- Serve hot or warm with a squeeze of lemon juice on top, if desired
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the oven at 350°F for 5-7 minutes or use a toaster oven to keep potatoes crisp.
- Microwave reheating is possible but will soften the potatoes and reduce crispness.
- Herbs can be substituted according to preference, and butter can replace olive oil if desired.
- Adjust the amount of crushed red pepper to modify the spiciness.
- Other types of potatoes can be used but results may differ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 168mg | 7% |
| Potassium | 722mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 20mg | 22% |
| Calcium | 54mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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