Batata Harra (Lebanese Spicy Potatoes)
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!
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
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!
Video
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
Calories: 381kcalCarbohydrates: 47gProtein: 6gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 15mgSodium: 1538mgPotassium: 1140mgFiber: 6gSugar: 3gVitamin A: 660IUVitamin C: 54mgCalcium: 48mgIron: 3mg
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