Lebanese Spicy Potatoes (Batata Harra)

There are never enough recipes for potatoes, and this Lebanese side dish—batata harra, which translates to spicy potatoes—is quick and easy to make and quite simply delicious. Though commonly pan-fried, for a slightly healthier and cleaner alternative, I've roasted them in the oven. Besides, roasted potatoes are one of life's simple pleasures. The warming heat in these potatoes is not overwhelming, and with a splash of fresh lemon or lime juice for a citrusy tempering and the complement of the spices and herbs, they make for a hearty side to serve with your favorite middle eastern mains.

This version of batata harra includes urfa biber in the seasoning. If you've never tried urfa biber before, it is a Turkish chili pepper which, when dried, turns a dark brownish-purplish color and has a smoky and subtly hot flavor that's hard to describe but that is utterly unique. It's worth looking for in specialty shops or Middle Eastern grocers, but you can substitute half the amount of regular dried red chili flakes instead.

Lebanese Spicy Potatoes (Batata Harra)

Recipe by Lisa Turner Cuisine: Lebanese Published on September 4, 2024 Potatoes baked with red pepper, garlic, chilies, cilantro and citrus—a simple and flavorful side dish Preparation: 20 minutes Cooking time: 35 to 40 minutes Print this recipe Ingredients: 2 1/2 lbs (1.1 kg) yellow potatoes, scrubbed and diced into 3/4-inch pieces 4 tablespoons olive oil 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste 4 cloves garlic, minced or crushed 1 1/2 teaspoons urfa biber (Turkish chili flakes) or 3/4 teaspoon red chili flakes 1/4 teaspoon ground cayenne 1 large red pepper, seeded and diced 2 cups cilantro, trimmed and chopped zest and juice from 1 lemon or lime Instructions: Line a 13 × 9 inch glass baking dish with aluminum foil, and preheat an oven to 500°F. Bring a large pot of lightly salted water to a boil, add the potatoes, and cook for 5 minutes. Drain into a colander and let sit until dry. Transfer the potatoes to the prepared baking dish, pour over the olive oil, and sprinkle with sea salt and black pepper. Mix to coat and bake for 10 minutes. Add the garlic, urfa biber or chili flakes, cayenne, and half the cilantro, gently mix, and return to the oven to bake for another 20 to 25 minutes, stirring halfway through, until the potatoes are golden and tender. Remove the cooked potatoes from the oven, transfer to a large bowl, and add the lemon or lime zest and juice, remaining cilantro, and more sea salt and black pepper according to taste. Gently mix to combine and serve warm or at room temperature. Makes 4 to 5 servings

Other potato dishes to enjoy from Lisa's Kitchen:
Roasted Root Vegetables with Garlic, Mustard and Orange
Skillet Potato Salad with Fresh Basil and Cilantro
Saag Aloo (Spinach and Potato Curry)
Baby Potato, Red Kale and Cabbage Subji

On the top of the reading stack: The White Pill: A Tale of Good and Evil by Michael Malice