Batata Harra: Spicy Roasted Potatoes with Garlic and Cilantro Recipe

Introduction

Batata Harra is a flavorful Middle Eastern dish featuring crispy, spiced potatoes tossed with garlic, chili, and fresh herbs. This easy recipe delivers a perfect balance of heat and tang, making it a fantastic side or snack.

Ingredients

• 2 pounds potatoes (peeled and cut into ¾-inch (2 cm) cubes)
• 4 tablespoons olive oil (extra virgin)
• 2 cloves garlic (finely minced)
• ¼ teaspoon red pepper flakes (or Aleppo pepper (pul biber))
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon salt (plus more for boiling water)
• ¼ teaspoon black pepper (freshly ground)
• ½ lemon (juiced)
• ¼ cup fresh cilantro (or parsley – chopped)

Instructions

1. Step 1: Heat the oven to 430°F (220°C). Bring a large pot of salted water to a boil. Add the peeled and diced potatoes and boil for 6 minutes. Drain well and let steam escape for 1 minute. This step is optional but helps the potatoes get crispy.
2. Step 2: Place the potatoes on a baking sheet. Add 2 tablespoons olive oil, paprika, salt, and black pepper. Toss gently to coat and spread them out in one layer. Bake for about 30 minutes until golden and crisp on the edges.
3. Step 3: While potatoes bake, warm the remaining 2 tablespoons olive oil in a small pan over medium-low heat. Add the minced garlic, red pepper flakes, and half of the chopped cilantro. Cook for about 1 minute until the garlic is lightly golden. Remove from heat.
4. Step 4: Pour the warm garlic oil over the hot potatoes and toss gently. Transfer to a serving plate, squeeze the lemon juice over, and sprinkle with the remaining cilantro before serving.

Tips & Variations

• For extra crispness, make sure to boil the potatoes just until slightly tender, not fully cooked.
• Substitute parsley for cilantro if preferred, or mix both for a fresh herbal note.
• Add a pinch of cumin or sumac for additional Middle Eastern flavors.
• Use smoked paprika for a deeper, smoky flavor.

Storage

Store leftover Batata Harra in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to retain crispiness. Avoid microwaving if you want to keep them crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip boiling the potatoes?

Yes, boiling is optional but recommended as it helps soften the potatoes slightly, resulting in a crispier texture when roasted.

What can I serve Batata Harra with?

It pairs well with grilled meats, dips like hummus or tahini, or as part of a mezze platter with fresh vegetables and bread.

Batata Harra: Spicy Roasted Potatoes with Garlic and Cilantro Recipe

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Batata Harra is a flavorful Middle Eastern roasted potato dish featuring crispy, spiced potatoes tossed with garlic, chili flakes, paprika, fresh lemon juice, and fresh cilantro. This vibrant and aromatic side pairs well with grilled meats or can be enjoyed on its own as a vegetarian delight.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 36 minutes
• Total Time: 46 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds potatoes, peeled and cut into ¾-inch (2 cm) cubes

Seasoning and Oil

• 4 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, finely minced
• ¼ teaspoon red pepper flakes (or Aleppo pepper/pul biber)
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon salt, plus more for boiling water
• ¼ teaspoon freshly ground black pepper
• ½ lemon, juiced
• ¼ cup fresh cilantro (or parsley), chopped

Instructions

1. Boil the potatoes (optional): Preheat your oven to 430°F (220°C). Bring a large pot of salted water to a boil. Add the peeled and diced potatoes and boil for 6 minutes to partially cook them. Drain the potatoes well and let steam escape for 1 minute. This step is optional but helps the potatoes achieve a crispier texture when baked.
2. Season and bake: Spread the parboiled potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with paprika, salt, and black pepper. Toss gently to coat the potatoes evenly and arrange them in a single layer. Bake in the preheated oven for about 30 minutes, or until the potatoes are golden brown and crisp around the edges.
3. Make the garlic oil: While the potatoes are baking, warm the remaining 2 tablespoons of olive oil in a small pan over medium-low heat. Add the minced garlic, red pepper flakes, and half of the chopped cilantro. Cook for about 1 minute until the garlic turns lightly golden. Remove the pan from heat to prevent burning.
4. Finish and serve: Once the potatoes are hot and crispy, pour the warm garlic oil mixture over them and toss gently to coat. Transfer the potatoes to a serving plate, drizzle with fresh lemon juice, and sprinkle the remaining chopped cilantro on top. Serve immediately for the best flavor and texture.

Notes

• Boiling the potatoes before baking is optional but recommended for crispier results.
• You can substitute cilantro with parsley if preferred.
• Adjust the amount of red pepper flakes to suit your spice tolerance.
• This dish pairs wonderfully with grilled meats, fish, or as a vegetarian main with a fresh salad.
• Use a high smoke point olive oil for roasting to avoid burning.

Keywords: Batata Harra, roasted potatoes, Middle Eastern potatoes, spicy potatoes, garlic potatoes, crispy potatoes, vegetarian side dish