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SPICY MIDDLE EASTERN POTATOES (BATATA HARRA)

November 16, 2016

This recipe is my twist on an old Middle Eastern dish. These potatoes are spicy & full of flavor. They are so quick and easy to make and just as quick to disappear. Batata Harra is great as an appetizer or side dish. In Lebanon, the original recipe requires you to fry the potatoes and then toss them in some spices. The recipe I created is tossed in a sauce and roasted to perfection in the oven. My family loves this recipe! 

 

Ingredients:

  • 1 lb. baby potatoes

  • 1/4 cup shatta

  • 1/4 cup lemon juice

  • 1/4 cup olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions:

  1. Preheat oven to 425. Cut the potatoes into halves or bite size pieces and place them into a baking dish.

  2. Add shatta, lemon juice, olive oil, salt, and black pepper onto potatoes and toss well. Make sure all the potatoes are coated evenly.

  3. Place baking dish in oven and cook for 45 minutes or until potatoes are cooked through. Mix every 15 minutes so that potatoes cook uniformly.

  4. Remove from oven and serve hot or at room temperature. You can also garnish the dish with finely chopped cilantro or parsley. I had none on hand so I didn't.

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

 

 

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