Batata Harra – Spicy Lebanese Potatoes

 

Batata Harra - Spicy Lebanese Potatoes

Batata harra is a Lebanese vegetable dish. It consists of potatoes, coriander, chilli, and garlic which are all fried together in olive oil.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish, Snacks
Cuisine: Arab, Lebanese, Levantine, Mediterranean, Middle Eastern, Syrian
Servings: 6 servings
Calories: 133kcal
Author: The Cook

Equipment

  • 2 Baking Paper-lined Oven Trays
  • Cast-iron Skillet

Ingredients

For the potato preparation :

  • 1 kg Desiree potatoes, cut into 2½ - 3 cm cubes (see Notes 1 & 2)
  • 2 tablespoons extra virgin olive oil
  • teaspoons salt

For the dish :

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons coriander seeds, or a little more than 1 teaspoon ground coriander
  • 1 teaspoon chilli flakes (red pepper flakes), plus extra for garnish
  • 2 teaspoons ground turmeric
  • 1 lime , juice only of lime
  • 1 cup chopped fresh coriander (cilantro) leaves
  • 1 cup chopped fresh parsley leaves
  • 1 cup chopped fresh dill
  • salt and freshly ground black pepper

Instructions

For the potato preparation :

  • Preheat the oven to 200°C (400°F ; Gas Mark 6).
  • In a large bowl, toss the potato cubes with the olive oil and salt. Divide potatoes among 2 baking paper-lined oven trays. Transfer the trays to the oven and roast for 40 minutes, turning once, until golden. (see Note 3)

For the dish :

  • Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
  • Toss in the potatoes, and mix well to coat. Add ½ of the fresh coriander (cilantro), parsley and fresh dill. Cook for a further 4 minutes. Add salt and black pepper to your taste.
  • Remove from heat and top with more red pepper flakes (see Note 4) and the remaining fresh herbs.
  • Serve immediately as a snack or as an accompaniment to a larger meal. (see Note 5)

Notes

  1. Sebago potatoes are another good potato type for this dish.
  2. The potatoes can be left unpeeled if you prefer.
  3. An alternative method of preparing the potatoes that I found whilst researching this recipe is as follows : Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 180°C. (350°F ; Gas Mark 4 - 5) (or until a cube of bread turns golden in 10 seconds). Just before frying, season potatoes with salt. Working in 2 batches, gently lower potatoes into oil and fry, stirring, for 6 minutes or until golden and cooked through. Drain on paper towel.
  4. Sprinkle with cayenne pepper, if preferred.
  5. Batata harra can be left to cool and then used as a potato salad.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 629mg | Potassium: 926mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1735IU | Vitamin C: 37.9mg | Calcium: 55mg | Iron: 2.8mg
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