Spicy Lebanese potatoes, traditionally known as “batata harra” are roasted until crispy then tossed in a fragrant sauce made with garlic, cilantro, cayenne and lemon. The most versatile side dish recipe!
Whenever I find myself stuck in a side dish rut, I look to my heritage for flavor inspiration. These Spicy Lebanese Potatoes, better know as “batata harra” are not only full of lemony garlic flavor but they couldn’t be easier to make!
We happened to have a bag of Blushing Belle Little Potato Company creamers on hand but any variety will work. To start, simply halve them then roast with olive oil and salt until crispy.
When the potatoes come out of the oven, you toss them in the spicy Lebanese sauce made with cilantro, garlic, cayenne and lemon. YUM right??
We love eating these potatoes with shish tawook chicken, beef shawarma or Greek lamb chops but it would be delicious with anything from salmon to pork tenderloin to meatloaf.
What would you serve these potatoes with?
Your fork is waiting.
Have you tried my
Spicy Lebanese Roasted Potatoes?
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Spicy Lebanese Roasted Potatoes
Ingredients
- 24 Blushing Belle or other Little Potato Company variety of creamers (halved)
- 1 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Spicy Lebanese Sauce
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 1 teaspoon cayenne
- ¼ cup cilantro (minced)
- 2 tablespoons lemon juice
Instructions
- Pre-heat oven to 450 degrees and line a baking sheet with foil.
- Spread on baking sheet in a single layer and toss with olive oil, salt and pepper. Roast until crispy, about 20 minutes.
- About 5 minutes before the potatoes are done roasting, prepare the Spicy Lebanese Sauce. Begin the sauce by heating olive oil in a small skillet over medium heat.
- Add the garlic and heat until fragrant, about 30 seconds. Stir in the cayenne, cilantro and lemon juice and cook for another 30 seconds; remove from heat and pour sauce over the roasted potatoes. Serve warm.
Last Step:
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Nutrition
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