Spicy Lebanese Roasted Potatoes

Name: Spicy Lebanese Roasted Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 24 Blushing Belle or other Little Potato Company variety of creamers; 1 tablespoons extra virgin olive oil; 1 teaspoon salt; ½ teaspoon pepper; 2 tablespoons extra virgin olive oil; 3 cloves garlic; 1 teaspoon cayenne; ¼ cup cilantro; 2 tablespoons lemon juice

User Reviews

0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
194 kcal
Course
Main Course
Cuisine
American

Spicy Lebanese Roasted Potatoes

Iris Warren

Report

Spicy Lebanese potatoes, traditionally known as “batata harra” are roasted until crispy then tossed in a fragrant sauce made with garlic, cilantro, lemon.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

24 Blushing Belle or other Little Potato Company variety of creamers (halved)
1 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon pepper

Spicy Lebanese Sauce

2 tablespoons extra virgin olive oil
3 cloves garlic (minced)
1 teaspoon cayenne
¼ cup cilantro (minced)
2 tablespoons lemon juice

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Pre-heat oven to 450 degrees and line a baking sheet with foil.
Spread on baking sheet in a single layer and toss with olive oil, salt and pepper. Roast until crispy, about 20 minutes.
About 5 minutes before the potatoes are done roasting, prepare the Spicy Lebanese Sauce. Begin the sauce by heating olive oil in a small skillet over medium heat.
Add the garlic and heat until fragrant, about 30 seconds. Stir in the cayenne, cilantro and lemon juice and cook for another 30 seconds; remove from heat and pour sauce over the roasted potatoes. Serve warm.

Nutrition Information

Show Details

Calories 194kcal (10%) Carbohydrates 23.5g (8%) Protein 3g (6%) Fat 10.1g (16%) Saturated Fat 1.4g (7%) Monounsaturated Fat 8.7g Sodium 582mg (24%) Fiber 3g (12%) Sugar 3.2g (6%)