Mezze & Sides
Spicy Lebanese Batata Harra
Crisp roasted potatoes tossed with garlic, coriander, lemon and Lebanese chili paste.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
From Toula's table
Roasting keeps the recipe lighter and simpler than deep-frying while the hot garlic-chili finish gives the potatoes their bold character.
Method
Step by step
- 1
Heat the oven to 220°C. Toss the potatoes with 2 tbsp olive oil and salt, then roast for 30–35 minutes until crisp and golden.
- 2
Heat the remaining 1 tbsp olive oil in a wide pan. Add the garlic and ground coriander and cook for 30 seconds.
- 3
Add the chili paste and roasted potatoes and toss over medium heat for 1–2 minutes.
- 4
Turn off the heat and add fresh coriander and lemon juice. Toss and serve.
Toula Tip
Start with 1 tbsp shatta, taste, then add more. Heat levels vary between chili pastes.
Serving suggestion
Serve hot or warm as mezze, beside grilled food or inside wraps.
Storage
Refrigerate leftovers for up to 3 days. Reheat in a hot oven or pan.
Substitutions
For less heat, use half the chili paste and add extra lemon.
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