These melt-in-your-mouth potatoes are tossed with tangy garlic, bright cilantro, and spicy red pepper flakes for a recipe brimming with fiber, antioxidants, and vitamins. A classic Lebanese dish, Batata Harra literally translates to “spicy potatoes,” and is traditionally served with tabbouleh or hummus.
6 medium potatoes, washed and cubed
2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt
1 cup chopped cilantro, divided
3 garlic cloves, minced
2 teaspoons paprika
2 teaspoons red pepper flakes, divided
4 lemon wedges, for serving
1. Preheat the oven to 460°F and line a baking sheet with parchment paper.
2. Place the potatoes on the prepared baking sheet. Add 1 tbsp. of olive oil and the salt and toss to coat, then arrange the potatoes in an even layer.
3. Roast the potatoes for 30 minutes, turning them over halfway through, until golden and crispy.
4. Remove from the oven and allow to cool for 10–15 minutes.
5. Heat the remaining tbsp. of olive oil in a small pan over medium-high heat. Add a ½ cup of the cilantro, garlic, paprika, and 1 tsp. of the red pepper flakes and stir for 2 minutes, until the garlic is golden.
6. Pour the garlic–cilantro mixture over the potatoes. Add the remaining ½-cup cilantro and 1 tsp. red pepper flakes and toss to combine.
7. Divide the batata harra among four bowls. Serve each with a lemon wedge so guests can add a squeeze of lemon juice, if desired.
NUTRITION • per one serving •
Calories 320 —
Total Fat 7 g 9%
Saturated Fat 1.047 g 5%
Polyunsaturated Fat 1.5 g —
Monounsaturated Fat 2.7 g —
Trans Fat 0 g —
Sodium 540 mg 23%
Total Carbohydrates 58 g 21%
Dietary Fiber 8 g 29%
Total Sugars 3 g —
Protein 7 g 14%
Vitamin A 426 mcg 25%
Vitamin C 8.4 mcg 15%
Vitamin D —
Potassium 1414 mg 30%
Calcium 49 mg 4%
Iron 2.9v mg 15%
This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here