Lebanese spicy potatoes

Name: Lebanese spicy potatoes
Total time: 45 min
Yield: 3
Cuisine: Lebanese
Ingredients: 700 g Potatoes, peeled; 35 g Olive oil; 18 g Garlic; 10 g Fresh chilli; 25 g Fresh coriander; 30 g Lemon juice; 2 g Paprika powder; 3 g Salt

Crisp potatoes tossed with garlic, chilli, coriander and lemon.

Estimated total time: 45 minutes3 portionsAbout 300 kcal per portion

Batata harra — real photograph of the prepared dish — Photo: secretlondon123 from London, England · CC BY-SA 2.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display. Restaurant variation photographed with additional vegetables.

Ingredients for 3 portions

700 g Potatoes, peeled
35 g Olive oil
18 g Garlic
10 g Fresh chilli
25 g Fresh coriander
30 g Lemon juice
2 g Paprika powder
3 g Salt

Method

Heat oven to 220°C. Cut potatoes into 2 cm cubes, rinse and dry thoroughly.
Toss with 25 g olive oil and 2 g salt and roast for 30–35 minutes, turning halfway, until tender and golden.
Warm remaining oil in a frying pan. Add minced garlic, chilli and paprika for 30–45 seconds, keeping the garlic from browning.
Toss roasted potatoes with the spice oil, chopped coriander, lemon and remaining salt. Serve immediately.

An oven-roasted home version. The photograph may show deep-fried potatoes, which have a different oil uptake.

بطاطا حرة

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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