Oven-Baked Batata Harra (Lebanese Spicy Potatoes)

By baking the potatoes instead of deep-frying, this recipe lightens up the traditional dish while preserving the vibrant flavors of garlic, cilantro, and lemon.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 900 g (approx. 4.5 cups) potatoes, diced · 693 kcal in the whole recipe
• 100 g (approx. 1/2 cup) red kapya pepper, finely diced · 31 kcal in the whole recipe
• 1.5 tbsp (20 g) olive oil · 177 kcal in the whole recipe
• 4 cloves (16 g) garlic, finely minced · 24 kcal in the whole recipe
• 40 g (approx. 1 cup) fresh cilantro, chopped · 9 kcal in the whole recipe
• 2 tbsp (30 g) fresh lemon juice · 7 kcal in the whole recipe
• 1 tsp red pepper flakes, 1/2 tsp ground cumin, and sea salt

Method

1. Preheat the oven to 200°C (400°F); toss the diced potatoes with 1 tbsp olive oil, ground cumin, and sea salt, then spread on a parchment-lined baking sheet and roast for 25-30 minutes until golden.

   

2. In a skillet, sauté the minced garlic, diced red kapya pepper, and red pepper flakes in the remaining olive oil over medium heat for 2-3 minutes until fragrant.

   

3. Add the crispy roasted potatoes, fresh cilantro, and lemon juice to the skillet, toss gently for 1 minute, then remove from heat and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.