Lebanese-Influenced Batata Harra Recipe
Spiced potatoes are a well-trodden path around the world of food, batata harra is a Lebanese and Syrian take that features chilli flakes, red peppers and lemon, and it is simply delicious!
Servings 2 Servings
Calories 373kcal
Ingredients
- 450 g New Potatoes 3 Cups
- 1 teaspoon Salt
- 1 Red Pepper
- 3 Garlic Cloves
- 2 tablespoon Olive Oil Or Rapeseed Oil
- ½-1 teaspoon Dried Chilli Flakes
- 1 Lemon
- 30 g Chopped Fresh Coriander ⅓ Packed Cup
- Coarse Sea Salt to taste to finish
Instructions
- Bring a medium saucepan (20cm or 8") of water to a boil and season it with 1 teaspoon of salt. Add the new potatoes and cook them for 10 minutes.
- Whilst the potatoes are cooking, deseed the red pepper and cut it into a 1-1.5cm (½") dice.
- Peel the garlic cloves and chop them as finely as you can.
- By now, the potatoes should have had ten minutes. Drain them through a sieve or colander and allow them to steam dry for 2-3 minutes. Once the potatoes have rested, cut them into 1.5-2cm (½-3/4") pieces.
- Heat the oil in a 24-25cm or 10" frying pan over a medium-high heat, and when it is hot, add the potatoes, red pepper and dried chilli flakes and cook for 10 minutes, stirring occasionally.
- Whilst the potatoes are frying, zest the lemon.
- Chop the coriander as finely as you can.
- Add the garlic to the potatoes and half of the coriander and cook for another 3 minutes.
- Check the potatoes are cooked, and if they are, remove them from the heat and stir through the lemon zest and the remaining coriander. Finally, squeeze in lemon juice to taste, then serve.
Video
Nutrition
Serving: 1 | Calories: 373kcal | Carbohydrates: 57g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 1491mg | Fiber: 7g | Sugar: 6g
