Batata Harra
Batata harra is a Lebanese recipe that pairs tender roasted potatoes with a spicy sauce for a delicious side to enjoy any day of the week!
Ingredients
- 2 pounds roasting potatoes russet or yukon gold will be best (900g)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
For the sauce:
- 2 tablespoons olive oil
- ½ tablespoon paprika
- ½ teaspoon chili flakes or to taste
- 2 garlic cloves minced
- ½ cup finely chopped cilantro leaves
- Juice from ½ lemon
Instructions
- Preheat the oven to 400° (200°C).
- Wash and peel the potatoes, then cut them into 1 inch pieces and wash again.
- Spread potatoes on a clean kitchen towel, pat them dry and let air dry for 5 minutes. This step is important to ensure the crispy potatoes.
- After drying, stir the potatoes with olive oil, salt, pepper and garlic powder until it’s evenly coated.
- Spread on a baking sheet and roast for 35-40 minutes, stirring once after 20 minutes of cooking.
- Potatoes should be golden and crisp on the outside.
- While the potatoes are roasting, mix all ingredients for the sauce in a small bowl.
- When the potatoes are ready, sprinkle the sauce on top and mix to coat evenly.
Notes
- You can air fry potatoes in two batches at 400 F for 20 min.
- To store: Batata harra is best enjoyed fresh out of the oven for the best crispy texture, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place in the oven or air fryer at 400ºF until heated through, or use the microwave.
- To freeze: Potatoes tend not to freeze well, so I don't recommend freezing this dish.
Nutrition
Calories: 308kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 311mg | Potassium: 1011mg | Fiber: 6g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 47mg | Calcium: 36mg | Iron: 2mg