Batata Harra - Spicy Roasted Potatoes

Originating in Lebanon, this spicy and tasty recipe is very popular among Middle-Easterners, especially in restaurants. The garlic-infused flavors along with the heat that comes from the spices are a perfect pair for this side dish. These potatoes go along great with a side of sauteed chicken, or drizzled in a creamy sauce to bring down the heat!

Adding this sour cream and sriracha sauce on top of the potatoes gives a cooling effect to your palate among all of the heat the potatoes give off.

The lemon juice and cilantro mixed with the potatoes at the end add depths of flavor!

Batata Harra is a staple in many Middle Eastern restaurants and a popular dish among Arabs. It can be served with pita bread, alongside rice, or the way I chose to serve it - with sauteed chicken breast. I used very similar seasoning on the chicken that I used with the potatoes to balance the taste and textures of the dish.

The potatoes are spiced with a variety of flavors that compliment the palate, such as heat, a citrus tone, and some earthy seasonings as well. I topped the dish off with a cooling sauce that is just a simple combination of sour cream and light sriracha sauce. I served it with some lightly grilled pita bread and I loved every bite!

---

Prep Time: 10 minutes Serves: 2 People

Cook Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

• 5 Russet Potatoes, peeled and chopped

• 2 Tbsp. Olive Oil

• 2 tsp. Salt

• 1 tsp. Paprika

• 1/2 tsp. Black Pepper

• 1/2 tsp. Dried Cilantro

• 1/2 tsp. Chili Powder

• 1/2 tsp. Red Pepper Flakes

• 1/4 tsp. Cayenne Pepper

• 4 Cloves Garlic, minced

• 1 Tbsp. Lemon Juice

• Handful of Fresh Cilantro, chopped

• Drizzle of Olive Oil

For the Sauce:

• 1/3 cup Sour Cream

• 1 tsp. Sriracha Sauce

INSTRUCTIONS:

1. Preheat the oven to 375 degrees.

2. On a large baking tray, evenly grease the pan with the 2 Tbsp. of olive oil.

3. In a separate bowl, add the chopped potatoes, salt, black pepper, dried cilantro, red pepper flakes, cayenne pepper, and minced garlic. Mix to coat evenly.

4. Dump the seasoned potatoes onto the greased baking tray. Spread out the potatoes so that none are overlapping on each other.

5. Bake for 30 minutes.

6. Halfway through, at 15 minutes of cooking, toss the potatoes on the tray so that they don't stick. Add some olive oil if they begin to stick to the bottom of the pan.

7. Place them back into the oven and cook for the remaining 15 minutes.

8. Remove them from the oven and and sprinkle the lemon juice, fresh cilantro, and drizzle of olive oil on to the potatoes. Gently combine.

9. Mix the ingredients for the sauce together and drizzle over the potatoes or use it as a dip.

10. Enjoy!