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Lebanese Batata Harra (Spicy Herb Potatoes)

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Lebanese Batata Harra is a vibrant and spicy Middle Eastern potato dish tossed with garlic, fresh herbs, lemon juice, and warming spices. Whether roasted, fried, or boiled, these golden bites are bursting with flavor and make a perfect vegan side or mezze platter addition.

Ingredients

Scale
  • 6 medium potatoes
  • 4 garlic cloves, finely chopped
  • 2 tsp crushed coriander seeds
  • 1 tsp crushed red chili flakes
  • 1/2 tsp turmeric powder
  • 1 lemon, juiced
  • 3 tbsp extra virgin olive oil
  • 1 cup fresh cilantro, chopped (divided)
  • 1 cup fresh dill, chopped (divided)
  • 1 cup fresh parsley, chopped (divided)
  • Salt and pepper, to taste

Instructions

  1. Choose a cooking method for the potatoes:
  2. Boiling: Place potatoes in a pot of cold water. Bring to a boil, then reduce to medium heat. Cook until fork-tender (10–20 minutes). Drain, let cool slightly, peel, and cut into bite-sized pieces.
  3. Frying: Peel and cut potatoes into bite-sized pieces. Heat 1/2 inch oil in a frying pan over high heat. Fry until golden and crispy. Drain on paper towels.
  4. Roasting: Preheat oven to 450°F (230°C). Peel and cut potatoes. Toss with olive oil, salt, and pepper. Roast for 30 minutes, turning halfway.
  5. For the harra sauce: In a large pan, heat 3 tbsp olive oil over medium-high heat. Add garlic, crushed coriander seeds, turmeric, and chili flakes. Sauté for 1–2 minutes until fragrant.
  6. Add cooked potatoes, lemon juice, and half of each chopped herb. Toss to coat evenly.
  7. Cook for 2–3 minutes to blend flavors. Adjust seasoning with salt and pepper as needed.
  8. Garnish with remaining herbs and serve warm or at room temperature.

Notes

  • Use any waxy or all-purpose potato for best texture.
  • Adjust chili flakes to your spice preference.
  • Serve as a side dish or part of a mezze spread.
  • Great when paired with grilled meats or served in wraps.

Nutrition

Find it online: https://yumfoodusa.com/lebanese-batata-harra-spicy-herb-potatoes/