Lebanese Spicy Potatoes (Batata Harra)

Batata Harra (Lebanese Spicy Potatoes)
Lebanese cuisine is renowned worldwide for its rich flavors, aromatic spices, and diverse culinary traditions. One dish that embodies the essence of Lebanese cooking is the spicy potatoes, a delightful and fiery treat that has captured the hearts and taste buds of food enthusiasts globally. In this culinary journey, we will explore the origins, ingredients, and the art of preparing Lebanese spicy potatoes, offering insight into the various ways this beloved dish can be prepared to tantalize your senses.

What is Lebanese Spicy Potato and its Rich History:
Lebanese spicy potatoes, or "Batata Harra," are a beloved Lebanese appetizer featuring crispy, golden potatoes infused with a medley of spices. This dish is a testament to Lebanon's historical trade routes, reflecting influences from Mediterranean, Middle Eastern, and African cuisines. The history of Batata Harra is deeply rooted in Lebanese households, where recipes have been passed down through generations, each family adding its unique twist to the dish.

Ingredients to Make Lebanese Spicy Potato:
Creating the perfect Lebanese spicy potatoes requires a careful selection of ingredients. Here's what you'll need:

Potatoes: Choose waxy potatoes like Yukon Gold or red potatoes, which hold their shape well when cooked.
Olive Oil: For that authentic Mediterranean flavor.
Garlic: Fresh garlic cloves minced to infuse the potatoes with a rich aroma.
Red Chili Flakes: Adds the fiery kick that defines this dish.
Paprika: Provides a smoky, earthy flavor and a beautiful reddish hue.
Coriander Powder: For a citrusy, slightly sweet undertone.
Salt and Pepper: To taste.
Fresh Herbs: Chopped parsley or cilantro for garnish, adding a burst of freshness.

How to Make Lebanese Spicy Potato:

Prepare the Potatoes: Peel and dice the potatoes into bite-sized cubes. Parboil them until slightly tender but not fully cooked. Drain and set aside.
Sauté the Aromatics: Heat olive oil in a pan, add minced garlic, and red chili flakes. Sauté until the garlic turns golden and fragrant.
Spice it Up: Add paprika, coriander powder, salt, and pepper. Stir well to create a flavorful base.
Crisp Perfection: Add the parboiled potatoes to the pan. Cook until they turn golden and crispy, absorbing all the aromatic flavors.
Garnish and Serve: Sprinkle with fresh parsley or cilantro. Serve hot and savor the spicy, crispy goodness.

Different Ways to Make Lebanese Spicy Potato:
While the basic recipe remains consistent, there are several creative ways to elevate your Lebanese spicy potatoes experience. Some aficionados prefer baking the potatoes for a healthier twist, while others add a squeeze of lemon juice for a zesty edge. Experimenting with different varieties of chili peppers or incorporating exotic spices like cumin can bring new dimensions to the dish. Some even serve it with a side of cool, tangy yogurt to balance the heat.

In conclusion, Lebanese spicy potatoes are not just a dish; they are a culinary adventure, a melange of flavors and history that represent Lebanon's rich gastronomic heritage. Whether you stick to the traditional recipe or add your unique touch, the key lies in embracing the spirit of Lebanese cuisine – bold, flavorful, and always delightful. So, roll up your sleeves, gather your ingredients, and embark on a journey to discover the sizzling delights of Lebanese spicy potatoes.

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Lebanese Spicy Potatoes (Batata Harra)




Easy vegan, gluten-free skillet potatoes prepared Middle Eastern-style with garlic, warm spices like turmeric, fresh herbs and a splash of lime juice! It's called batata harra, and it's ready in just 25 minutes, too! The best potatoes to use are all-purpose potatoes like Yukon gold potatoes. Serve these turmeric potatoes as a hearty side alongside baked kofta or pan-seared trout.

Prep: 5 mins

Cook: 20 mins

Serves: 6

Ingredients

▢6 medium-sized gold potatoes peeled
▢Water
▢3 tablespoons Extra virgin olive oil
▢2 garlic cloves, minced
▢2 teaspoons coriander seeds or a little more than 1 teaspoon ground coriander
▢1 teaspoon crushed red pepper flakes, more for later
▢2 teaspoon ground turmeric
▢1 lime, juice of
▢1 cup chopped fresh cilantro leaves
▢1 cup chopped fresh parsley leaves
▢1 cup chopped fresh dill
▢Kosher salt and black pepper

Instructions
 
1.Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
2.Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
3.Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
4.Toss in the potatoes, and mix well to coat. Add ½ of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
5.Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.

Notes

Best potatoes to use: An all-purpose potato like Yukon gold potatoes is my preference.
How to adjust the heat: For a less spicy option, simply use less red pepper flakes. For more heat, add some cayenne pepper, harissa powder, or harissa paste.
Serving ideas: Serve batata harra as a side next to chicken souvlaki or pan-seared trout. Or, as part of a mezze feast with hummus, couscous salad, and roasted eggplant.
How to store and reheat leftovers: Leftover potatoes will keep in an airtight container for up to 4 days. Enjoy leftovers at room temperature, or reheat in a skillet with some olive oil until warmed through.

Nutrition

Calories: 210.5kcal
Carbohydrates: 33.4g
Protein: 4.4g
Fat: 7.6g
Saturated Fat: 1.1g
Polyunsaturated Fat: 0.9g
Monounsaturated Fat: 5.3g
Sodium: 125.2mg
Potassium: 890.1mg
Fiber: 5.2g
Sugar: 1.7g
Vitamin A: 1734.8IU
Vitamin C: 58mg
Calcium: 65mg
Iron: 3.1mg




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