Spicy Roast Potatoes – Batata Harra {Recipe Video}
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
Spicy Roast Potatoes – Batata Harra {Recipe Video}
Description
Batata Harra begins with peeled potatoes cut into bite-sized cubes, lightly coated in olive oil and salt, and roasted in a hot oven until golden and tender, with occasional turning for even cooking. Separately, a combination of diced onion, red pepper, mild red chili, and minced garlic is cooked in olive oil over medium-high heat until softened and aromatic. Fresh coriander is stirred in just before mixing the sautéed vegetable mixture with the roasted potatoes, allowing flavors to meld during a brief pan-fry.
The result balances crispy roasted potato edges and tender interiors with a bright, mildly spicy, and herbaceous topping. Serving the dish with additional fresh coriander and lemon slices adds fresh citrus notes that cut through the richness. This recipe highlights the harmony of roasting and sautéing to achieve layered flavors and contrasting textures in a simple vegetable side.
Ingredients
- 500 g (1.1lb) potato peeled and cut into bite-sized cubes
- olive oil
- salt
- 1 onion peeled and diced, small
- 1 red pepper deseeded and diced
- 1 tbsp red chili mild, chopped
- 2 garlic minced, cloves, repeated word removed
- Coriander chopped, fresh, handful
Instructions
- Preheat the oven to fan-assisted 180C / 200C / 400F / gas 6 and line and lightly oil a baking tray
- Transfer the potatoes to the baking tray and mix in some olive oil and salt.
- Roast for 25-30 minutes, turning a couple of times, until golden and done.
- Heat the olive oil in a frying pan over medium-high heat and add in the onion, pepper, chilli and garlic and cook for about 10 mins until the onion is soft.
- Then stir in the coriander followed by the potatoes and fry for a couple of mins.
- Serve the spicy Lebanese potatoes with extra coriander and some lemon slices.
User Reviews
Overall Rating
4.7
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