Spicy Middle Eastern Roasted Potatoes Batata Harra Recipes

SPICY MIDDLE EASTERN ROASTED POTATOES {BATATA HARRA}

Steps:

• Heat oven to 450 degrees F. Wash and cut potatoes into 1 inch cubes. Bring a pot of salted water to a boil, add the potatoes and cook for three minutes. Drain in a colander. Return the pot to the stove over a low flame. Add potatoes back to the pot in two batches to cook off any remaining moisture, stirring so the potatoes don't stick. Transfer to a bowl.
• Combine the two oils, 1/2 teaspoon of harissa and ground pepper, and drizzle over the potatoes. Stir gently to coat the potatoes. Line a rimmed baking sheet with tin foil, spread the potatoes in a single layer. Put them in the oven to roast and, after 10 minutes, stir in the garlic, remaining 1/2 teaspoon of harissa, chili flakes, red bell pepper and half of the cilantro.
• Return to the oven for another 20 minutes, until the potatoes are tender and nicely browned. Stir once halfway through the cooking. Remove the potatoes from the oven and transfer to a large bowl. Stir in the lemon zest and lemon juice.
• Serve warm or at room temperature, adding the remaining cilantro just before serving.

BATATA HARRA

Steps:

• Preheat the oven to 400°F (200°C).
• Place the potatoes on a baking sheet, drizzle with olive oil and season with salt and pepper, and toss well.
• Roast in the oven for 40 minutes flipping halfway through or until the potatoes are crispy on the outside, and fork-tender.
• Pat dry the potatoes before frying them. In a large pot or pan, heat oil to 350°F (180°C).
• Add the potatoes to the oil, and fry for about 15 minutes or until they're golden brown.
• Remove from oil, and drain on a paper towel.
• To a pan, add olive oil, garlic, and chili flakes and cook for a minute over low-medium heat or until the garlic is fragrant. Add the paprika and fresh cilantro, followed by the cooked potatoes.
• Toss until the potatoes are well coated, remove from pan and serve in a serving dish.
• Garnish with extra fresh cilantro, and squeeze fresh lemon juice over the potatoes before serving. Serve hot.

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.