• بطاطا حارة •
Easy to make and quick to disappear, these Spicy Lebanese-Style Potatoes, known as Batata Harra, are a flavorful appetizer, side dish, or party snack.
These potatoes are hot, spicy, and flavorful—a filling side dish idea. In Lebanon, these potatoes are sometimes prepared by deep-frying and it is absolutely delicious that way. But for the sake of convenience, I prefer to prepare them by roasting in the oven. They come out great—browned and crispy! Why not serve these alongside some hummus, tabbouleh, or muhammara?
This recipe makes enough to fill a sheet pan. If you need more than that, double it, but be sure to use two pans. If you crowd the potatoes onto one pan, they won’t bake and crisp properly. And for the cilantro detractors: fear not, you can easily substitute parsley, if necessary.
- 2lbs (around 1kg) of potatoes, peeled and cut into bite-sized pieces (about 5 Russet potatoes)
- 1½ Tablespoons olive oil
- ½ teaspoon sea salt
- 1 Tablespoon olive oil
- 1 large clove garlic, minced (or 2 cloves if you love garlic)
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper for medium, 1 teaspoon for hot
- ½ teaspoon black pepper
- ¼ teaspoon sea salt (or more, to taste)
- 2 heaping Tablespoons finely chopped cilantro
- squeeze of lemon juice
- Preheat oven to 450°F. Peel potatoes and cut into bite-sized pieces (of a similar size). Toss them in a bowl with the 1½ Tablespoons olive oil and ½ teaspoon sea salt to coat the pieces evenly. Scatter the potatoes on a parchment paper lined baking sheet, making sure they are all in one layer and evenly spaced. Roast for 30-40 minutes or until golden brown and crisp. You don't need to turn or flip the potatoes.
- When the potatoes are done, leave them on the baking sheet and set them aside. Make the Seasoning Oil by combining the olive oil and the minced garlic in a small saucepan over medium heat. You want to fry the garlic to get the raw taste out but you don't want to brown it. So only fry for about a minute then remove the pan from the heat.
- Put the cumin, coriander, paprika, cayenne, and black pepper into the saucepan while the oil is still warm to bloom the spices. Stir them around for about a minute then use a spatula to scrape all of it--the oil, garlic, and spices--onto the roasted potatoes. Toss the potatoes to let the seasoned oil coat them completely. Sprinkle on the extra salt and the finely chopped cilantro and toss again to combine. Serve hot or warm, with a squeeze of lemon, if you like.