"> LEBANESE ROAST POTATOES - BATATA HARRA - OUR MODERN KITCHEN LEBANESE ROAST POTATOES - BATATA HARRA - OUR MODERN KITCHEN Print

Translated as ‘Hot Potatoes’ – these traditional Lebanese potatoes bring a lot more than simply heat. Crispy cubes of potato with the fluffiest of middles, comforting and heady with cumin and coriander, spicy with Aleppo chilli, bright and zingy with lemon juice and coriander leaves – this is a potato dish that has it all. And they are stunningly delicious. 

We are serving ours with a roast red pepper sauce and garlic yoghurt and a subtle nod to another of our favourite, and similar sounding, potato dishes, Patatas Bravas. The Red pepper is traditional to the dish but usually simply roast alongside the potatoes whilst the garlic brings cooling, luscious tones. One of our favourite potato dishes. 

Scale

Ingredients

THE BATATA HARRA

1kg Maris Piper Potatoes

3 Garlic Cloves, 

12 tsp Aleppo Chili flakes, or regular chilli flakes 

½ tsp Ground Cumin,

½ tsp Ground Coriander,

1 Small Bunch of Coriander, roughly chopped

Juice of ½ a Lemon,

Pinch of Salt & Pepper

THE RED PEPPER SAUCE

1 Large Red Bell Pepper,

1 Garlic Clove, minced

Squeeze of Lemon Juice,

Pinch of Salt & Pepper

THE GARLIC YOGHURT

2 tbsp Thick Greek Yoghurt,

1 Small Garlic Clove, minced

Squeeze of Lemon Juice,

Pinch of Salt

METHOD

THE GARLIC YOGHURT

  1. Place the yoghurt, minced garlic, squeeze of lemon juice and salt into a mixing bowl and whisk together until smooth and fully incorporated together. Refrigerate until needed.

THE RED PEPPER SAUCE

TIP – This sauce can be made in advance or whilst the potatoes are cooking.

  1. Preheat the oven to 180Cº. 
  2. Halve the red pepper and remove the core. Drizzle the pepper and the garlic clove with a little olive oil and place in the oven, roasting for about 20 minutes until the flesh of the pepper is soft and the skin is starting to blister. Remove the pepper and garlic from the oven and wrap in foil for 10 minutes. 

TIP – Wrapping the pepper in foil will allow it to steam slightly, easing the removal of the skin.

  1. Remove the skin from the pepper and peel the garlic. Place into a food processor or cup of an immersion blender with a squeeze of lemon juice and a pinch of salt and pepper. Blitz until a smooth sauce is achieved. Set aside until needed.

THE BATATA HARRA

  1. Peel the potatoes and dice into 3cm cubes. 
  2. Place the potatoes in a large bowl under running water for a minute or so to wash off the starch.
  3. Transfer the potatoes to a large pan and cover with cold water and a good pinch of salt and bring to the boil. Once boiling, cook the potatoes for 2-3 minutes before.
  4. Drain the potatoes and leave them to cool and dry slightly. 
  5. Preheat the oven to 180Cº.
  6. Pour a thin film of olive oil into a roasting tray large enough to hold the potatoes in one layer and place the tray in the oven to heat the oil.
  7. Once hot, remove the tray from the oven and carefully add the potatoes to the hot oil, turning them over as you go to ensure the potatoes are covered in oil. 

TIP – Try not to overcrowd the tray, the potatoes will cook better if evenly spaced.

  1. Return the tray to the oven and roast for 10 minutes. 
  2. Then, remove from the oven and add the ground cumin, coriander and 1-2 tsp of chili flakes depending on heat preference, turning the cubed potatoes over to ensure they are totally covered in seasoning. Return to the oven and roast for 20 minutes. 
  3. Mix the minced garlic with 1 tsp of olive oil and salt. Remove the potatoes from the oven and add the garlic mixture to the pan – mixing around one final time, turning the potatoes over and ensuring they are evenly coated with garlic. Return to the oven and cook for a further 15-20 minutes until golden and crisp  
  4. To finish, squeeze over the lemon juice, check for seasoning and then serve either hot or at room temperature with the red pepper sauce and garlic yoghurt, adding the chopped coriander at the last minute. A perfect part of a mezze feast or try with grilled fish.

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