Lebanese Batata Harra with Coriander and Garlic
Spice up your mealtime with this traditional Lebanese Batata Harra recipe, a fiery and flavorful potato dish enhanced with the vibrant aromas of coriander and garlic.
Equipment
- Baking sheet
- Skillet
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Potatoes
- 1.5 pounds potatoes (680 grams)
- 3 tablespoons olive oil (45 milliliters)
- 1 cup fresh coriander (cilantro) chopped (16 grams)
- 4 cloves garlic minced
- 1 teaspoon ground cumin (2 grams)
- 1 teaspoon paprika (2 grams)
- 1/4 teaspoon cayenne pepper (0.5 grams) (adjust to taste)
- 1 teaspoon salt (6 grams)
- 2 tablespoons fresh lemon juice (30 milliliters)
Instructions
- Preheat your oven to 400°F (200°C). Wash and cube the potatoes into 1-inch pieces, leaving the skin on for added texture and nutrients.
- Toss the cubed potatoes with 2 tablespoons of olive oil, ground cumin, paprika, cayenne pepper, and half of the salt. Spread them on a baking sheet in a single layer.
- Roast the potatoes in the preheated oven for 25-30 minutes or until they're golden and crisp, stirring halfway through the cooking time.
- While the potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic until it's fragrant but not browned, about 1-2 minutes.
- Add the chopped coriander to the skillet and cook for another minute until it wilts slightly. Remove from heat.
- Once the potatoes are done, transfer them to a large mixing bowl. Add the garlic and coriander mixture, the remaining salt, and fresh lemon juice. Gently toss to coat the potatoes evenly.
- Serve the Batata Harra warm as a side dish, garnished with additional fresh coriander if desired.
Notes
Adjust the level of cayenne pepper to suit your preferred level of spiciness.
For an extra zesty flavor, zest the lemon before juicing and add the zest to the potatoes along with the juice.
This dish is traditionally served as part of a mezze spread or as a side to grilled meats or fish.