Spicy Lebanese Roasted Potatoes Recipes
BATATA HARRA (SPICY LEBANESE POTATOES)
Steps:
- Put the potatoes in a pot that holds them in a single layer and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, about 30 minutes. Drain and let cool. When the potatoes are cool enough to handle, remove their skins.
- Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees F over high heat.
- While the oil heats, cut the potatoes into cubes.
- Fry the potatoes until golden, 5 to 7 minutes.
- Meanwhile, mash the garlic and 1 tablespoon flaky sea salt with a mortar and pestle until a paste forms. Stem and roughly chop the chiles and add them to the mortar; continue mashing. Add the lemon juice, cilantro, and olive oil and mix well. Taste for seasoning and add more salt if necessary.
- Remove the potatoes to a heatproof mixing bowl with a slotted spoon.
- Pour the dressing over the potatoes and toss to combine. Transfer to a serving dish and sprinkle with paprika, chopped chiles and cilantro.
SPICY LEBANESE ROASTED POTATOES
Spicy Lebanese potatoes, traditionally known as "batata harra" are roasted until crispy then tossed in a fragrant sauce made with garlic, cilantro, lemon.
Provided by Liz DellaCroce
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 450 degrees and line a baking sheet with foil.
- Spread on baking sheet in a single layer and toss with olive oil, salt and pepper. Roast until crispy, about 20 minutes.
- About 5 minutes before the potatoes are done roasting, prepare the Spicy Lebanese Sauce. Begin the sauce by heating olive oil in a small skillet over medium heat.
- Add the garlic and heat until fragrant, about 30 seconds. Stir in the cayenne, cilantro and lemon juice and cook for another 30 seconds; remove from heat and pour sauce over the roasted potatoes. Serve warm.
Nutrition Facts : Calories 194 kcal, Carbohydrate 23.5 g, Protein 3 g, Fat 10.1 g, SaturatedFat 1.4 g, Sodium 582 mg, Fiber 3 g, Sugar 3.2 g, UnsaturatedFat 8.7 g, ServingSize 1 serving
LEBANESE SPICED POTATOES (BATATA HARRA)
Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com
Provided by UmmBinat
Categories Potato
Time 28m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat canola oil and fry medium size cubed potatoes until crisp.
- Remove onto a paper towel lined plate.
- In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
- Mix well and add lime juice.
- Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
- Enjoy!
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- Peel and chop the potatoes into cubes. Place the potatoes in a large mixing bowl. Add the olive oil and salt and toss to coat them. Line two baking trays with parchment paper or spray them with non-stick spray. Spread the potatoes in an even layer on the two baking sheets making sure to leave room between each potato. Bake for 20 minutes, flip the potatoes over and bake for another 20 minutes, or until just golden brown and starting to crisp.
- Remove the potatoes and set them aside. In a large skillet heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the salt, coriander, paprika, cayenne pepper and black pepper. Sauté for another minute stirring to release the spices. Add the potatoes to the skillet and mix to coat the potatoes with the sauce. Remove the potatoes from the heat and add the lemon juice and cilantro, taste and adjust seasonings. Serve warm with an optional plain yogurt for dipping.
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Ratings 204Category Side DishCuisine Lebanese, Mediterranean, Middle EasternTotal Time 45 mins
- Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes reach a golden brown color and crisp, about 30 minutes, flipping halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the garlic, 1 teaspoon of the crushed red pepper and half the cilantro. Sauté until the garlic is golden in color, about 2 minutes; remove from heat and set aside.
- Once the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the red pepper flakes.
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