Name: Batata Harra (Lebanese Spicy Potatoes)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Lebanese
Ingredients: 6 large yukon gold or russet potatoes; 1/2 cup red onion, diced; 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 2 cloves garlic, minced; 2 teaspoons crushed red pepper flakes; 1 large lemon, squeezed; 1 cup fresh cilantro leaves; 1 cup fresh parsley leaves; salt and black pepper to taste

Lebanese

Vegan

Bowl

Saucepan

Prep: Preheat oven to 425. Line a baking sheet with parchment paper. Wash the potatoes and pat them dry with paper towels. Cut the potatoes into 1-inch cubes. Dice one half of a red onion

Bake: In a medium-sized bowl, toss the potatoes and onion in olive oil and salt. Arrange the potato cubes and red onion in a single layer on the sheet pan. Oven roast the potatoes for 20-30 minutes, flipping once mid-way through. Cook the potatoes until they are golden brown and easily pierced with a fork.

Sauce: Preheat olive oil in a small saucepan over medium heat until the oil begins to shimmer. Sauté the minced garlic for one minute. Add the crushed red pepper flakes and saute for an additional minute. Add half of the fresh cilantro leaves and the lemon juice. Saute for two minutes. Set aside.

Combine: In a large bowl, toss the potatoes and sauce together, evenly coating the potatoes. Before serving, top with the other half of the cilantro and fresh parsley leaves. Serve with lemon wedges if desired.

Batata Harra (Lebanese Spicy Potatoes)

Utensils needed:

Overview

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