From the Middle East to the middle of your dinner table, these zesty taters are an easy way to expand your culinary horizons!
Batata harra means “spicy potatoes” in Arabic, but this dish is more than its name suggests. Potatoes are not native to the Middle East, but after being introduced to Europe in the 1500s, they later spread to countries such as Iran, Turkey and Egypt in the 18th and 19th centuries. Now potatoes are a staple ingredient across the region, including the state of Lebanon, from where this dish originates.
This recipe stands as a delicious testament to the power of cross-cultural culinary arts and should inspire all of us to try new things, even if they seem strange at first. After all, who would’ve thought lemon juice, spicy peppers, and cilantro would go so well on roasted potatoes?
These golden-brown nuggets are fit for weeknight dinners or weekend parties—a simple and easy way to impress your friends with a bit of multicultural culinary wisdom. You can serve it as a side to a Middle Eastern main like falafel or kebabs, but it’s also traditionally enjoyed with pita bread as part of a mezze platter. However you choose to serve it, batata harra is a great meal or snack for any time of day.
Is Batata Harra Healthy?
As far as potatoes go, this is definitely one of the healthier options. Made with healthy fats (olive oil) and anti-inflammatory seasonings like red pepper and cilantro, this is a zesty way to spice up your starch in more ways than one. Plus, this recipe probably has less sodium than you might find in a restaurant equivalent. You can’t go wrong with this simple, well-spiced dish!
A Uniquely Perfect Cooking Method
What makes batata harra so special is the way in which the potatoes are cooked. First, they’re salted and roasted until almost cooked through. Then, at the very end, they’re sautéed in a beautiful mixture of oil, garlic, herbs, and spices. This double-cook method allows the flavors to meld. Plus, it gives each chunk of potato a beautifully golden-brown, crispy outside and fluffy, tender inside.
INGREDIENTS
- 2 pounds gold potatoes, peeled and cubed
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup fresh cilantro, chopped
- Salt to taste
- 1 tablespoon lemon juice
INSTRUCTIONS
Prep
Prepare and roast potatoes until crispy.
Cook
Cook garlic and spices.
Devour!
Toss potatoes with garlic, cilantro, and lemon.
FAQs & Tips
You are more than welcome to prepare and salt your potatoes in advance and refrigerate them in a fridge-safe bag overnight before baking them the next day. This could help the end result be even crispier, but it’s not 100% necessary. Once cooked, leftovers can be stored in the fridge in the same way, for up to 5 days. Or you can freeze them for up to 3 months. Make sure to thaw in the fridge overnight before reheating in the oven with a drizzle of oil at 375°F for 15 minutes. You can also sauté them on the stove for about 10 minutes.
I recommend using Yukon Gold potatoes because the results will be crispy on the outside and light and fluffy on the inside. You can also use russet potatoes, but they might get a bit softer. To avoid this, you can try rinsing the chunks in cold water before seasoning and cooking.
This particular version of batata harra has a medium level of heat, just enough to tantalize the taste buds without setting your mouth on fire. You can adjust the spiciness accordingly, adding more or less red pepper flakes depending on your preference. For a deeper kind of heat, add 1 teaspoon of smoked paprika.
Serving Suggestions
By itself, this dish stands strong, but did you know it also makes a great side for succulent Soy Sauce Eggs or Feta Fried Eggs in the morning? Taking eggs and potatoes to a whole new level!
For dinner, pair these taters with Grilled Herb Hummus Chicken Kebabs or Oven-Cooked Lamb Chops.
Batata Harra (Lebanese Spicy Potatoes)
Ingredients
- 2 pounds gold potatoes peeled and cubed
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup fresh cilantro chopped
- Salt to taste
- 1 tablespoon lemon juice
Instructions
-
Preheat oven to 450°F. Toss the cubed potatoes with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet and roast until golden and crispy, about 25-30 minutes, turning halfway through.
-
While the potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 2 minutes.
-
Remove the potatoes from the oven and toss them in the skillet with the garlic mixture. Add chopped cilantro and lemon juice, and stir to combine. Season with salt to taste.
Nutrition
The post Batata Harra (Lebanese Spicy Potatoes) appeared first on Food Faith Fitness.
