Baked Spicy Potatoes
Batata Harra

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Baked Spicy Potatoes

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Ingredients

Adjust Servings:
3 Potatoes Medium Sized
2 tb. Vegetable Oil
.25 cup Cilantro Chopped
1 tb. Crushed Garlic
1 tsp. Lemon Juice
1 tsp. Salt
.25 tsp. Black Pepper

Nutritional information

381
Calories
14.3g
Fat
2.2g
Sat. Fat
6.5g
Protein
57.4g
Carbs
2.6g
Sugar
69.7mg
Sodium
7.1g
Fiber
Features:
  • Vegan
  • Vegetarian
Cuisine:

In this classic Lebanese “mezze” (appetizer), golden potatoes are tossed with chopped cilantro and crushed garlic with freshly squeezed lemon juice as a finishing touch.

  • 50mins
  • Serves 2
  • Easy

Ingredients

Directions

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Batata harra which translates to “Spicy Potatoes” is a very popular Lebanese “mezze” (appetizer.) Golden potatoes are tossed with chopped cilantro and crushed garlic with freshly squeezed lemon juice as a finishing touch. Like Mujaddara and Tomato bulgur pilaf, this dish is considered a “poor-man’s food.” The ingredients are very basic and cheap to buy as a result, it became a popular dish in the villages of Lebanon. More often than not, the potato cubes are deep fried but, I opted to bake them. I am not a fan of deep frying mostly for convenience reasons. Aside from it being just so much easier to bake, the cleanup is also much faster than deep frying. Baking is also healthier, so that’s always a plus!

Many potatoes tend to get a bit soggy and unattractive after baking or even frying, so make sure to use russet potatoes as they will hold their shape better. These potatoes make the perfect side dish to grilled meats or fried fish.

Spicy Potatoes (Batata Harra)

Bake Spicy Potatoes

Course: Appetizer, Main Course
Cuisine: Lebanese
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Calories: 381 kcal
Author: Iman

In this classic Lebanese “mezze” (appetizer), golden potatoes are tossed with chopped cilantro and crushed garlic with freshly squeezed lemon juice as a finishing touch.

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Ingredients

  • 3 Medium Potatoes
  • 2 tb. Vegetable Oil
  • .25 cup Chopped Cilantro
  • 1 tb. Crushed Garlic
  • 1 tsp. Lemon Juice
  • 1 tsp. Salt
  • .25 tsp. Black Pepper

Instructions

  1. Preheat the oven to 400F. 
    Prepare a baking sheet by lining it with parchment paper.

    Crush the garlic using a mortar and pestle. Finely chop the cilantro leaves. 

  2. Peel and wash the potatoes. Cut them into small cubes, a little less than 1 inch in size. Toss the potato cubes with 1 tablespoon vegetable oil and salt. Scatter the potatoes on the baking sheet and roast for 30-35 minutes, turning once halfway through, until golden. 

  3. In a large skillet, heat the remaining 1 tablespoon of vegetable oil. Sauté the crushed garlic and finely chopped cilantro for 2 minutes on medium heat. Add the cooked potatoes and black pepper. (If you like it spicy, season with cayenne or hot pepper.)

  4. Squeeze 1 tsp of fresh lemon juice over the potatoes. Serve hot.

Steps

1
Done

Preheat the oven to 400F.
Prepare a baking sheet by lining it with parchment paper.

Crush the garlic using a mortar and pestle. Finely chop the cilantro leaves.

2
Done
35mins

Peel and wash the potatoes. Cut them into small cubes, a little less than 1 inch in size. Toss the potato cubes with 1 tablespoon vegetable oil and salt.

Scatter the potatoes on the baking sheet and roast for 30-35 minutes, turning once halfway through, until golden.

3
Done

In a large skillet, heat the remaining 1 tablespoon of vegetable oil.
Sauté the crushed garlic and finely chopped cilantro for 2 minutes on medium heat.

Add the cooked potatoes and black pepper. (If you like it spicy, season with cayenne or hot pepper.)

4
Done

Squeeze 1 tsp of fresh lemon juice over the potatoes.
Serve hot.

Iman

Hi! My name is Iman. I am a Lebanese-American foodie currently residing in Philadelphia, PA. I'm here to share my recipes that I have picked up from my mother, aunts, grandmothers, and such! Being born and raised in America, of course a lot of my recipes are American as well.

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