Batata harra (Lebanese spicy potatoes)
Serves 4
Easy
Prep:
Cook:
A classic Lebanese warm meze, serve this vegan dish as part of a Middle Eastern spread
Skip to ingredients
Units:
- 3-4 large baking potatoes(roughly 1kg), peeled
- 6 tbsp olive oil(or use vegetable oil)
- 4 garlic clovescrushed
- 1 tsp red chilli paste
- 1 lemonjuiced
- handful of corianderchopped
Nutrition: Per serving
- kcal303
- fat17g
- saturates2g
- carbs33g
- sugars2g
- fibre3g
- protein4g
- salt1.28g
Method
step 1
Cut the potatoes into roughly 2.5 cm cubes, then bring a pan of salted water to the boil and cook for 6-8 mins until tender. Drain and leave them to steam-dry in the colander for 5 mins.
step 2
Heat the oven to 200C/180C fan/gas 6. Tip the potatoes onto a baking tray that’s been lined with baking parchment. Drizzle over 4 tbsp of the olive oil and cook for 40 mins until crispy. Alternatively, cook in an air fryer at 180C for 15-20 mins.
step 3
When the potatoes are cooked, heat the remaining 2 tbsp oil in a large skillet or frying pan and cook the garlic for 2 mins until fragrant. Stir in the chilli paste and cook for another minute.
step 4
Tip the cooked potatoes into the skillet/pan and toss well to coat. Remove from the heat and squeeze over the lemon juice. Sprinkle over the coriander and 1 tsp salt to serve.
