Classic Batata Harra - Spicy Vegan Recipe

Name: Classic Batata Harra - Spicy Vegan Recipe
Ingredients: Potatoes: 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 3/4-inch cubes. (Yukon Golds offer a creamy interior with good crisping; Russets are starchier and fry up extra crispy.); Olive Oil: 1/4 cup plus 2 tablespoons "regular" olive oil for roasting and sautéing. (Not extra virgin for high-heat cooking; it has a lower smoke point. Use a standard olive oil.); Garlic: 6-8 cloves garlic, minced (about 2 tablespoons). (Don't skimp on the garlic; it's a star here!); Tomato Paste: 1 tablespoon tomato paste. (Adds depth and a hint of sweetness. For a different flavor, you can substitute with red pepper paste.); Chili: 1 teaspoon red pepper flakes, or to taste. (For a milder, fruitier heat, try Aleppo pepper or pul biber as a substitution note.); Cilantro: 1/2 cup fresh cilantro, finely chopped, plus more for garnish. (Essential for the fresh, bright finish. If you dislike cilantro, fresh parsley is a great alternative.); Lemon: 2 tablespoons fresh lemon juice (from about 1/2 lemon). (Built into the finish for a crucial tangy balance.); Salt: 1 teaspoon kosher salt, plus more to taste.; Optional: 1/4 teaspoon black pepper.

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Discover our easy Classic Batata Harra recipe! Crispy, garlicky, and perfectly spicy, these Lebanese potatoes are a delicious vegan and plant-based dish.

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Ingredients

Potatoes: 2 lbs Yukon Gold or Russet potatoes, peeled and cut into 3/4-inch cubes. (Yukon Golds offer a creamy interior with good crisping; Russets are starchier and fry up extra crispy.)
Olive Oil: 1/4 cup plus 2 tablespoons "regular" olive oil for roasting and sautéing. (Not extra virgin for high-heat cooking; it has a lower smoke point. Use a standard olive oil.)
Garlic: 6-8 cloves garlic, minced (about 2 tablespoons). (Don't skimp on the garlic; it's a star here!)
Tomato Paste: 1 tablespoon tomato paste. (Adds depth and a hint of sweetness. For a different flavor, you can substitute with red pepper paste.)
Chili: 1 teaspoon red pepper flakes, or to taste. (For a milder, fruitier heat, try Aleppo pepper or pul biber as a substitution note.)
Cilantro: 1/2 cup fresh cilantro, finely chopped, plus more for garnish. (Essential for the fresh, bright finish. If you dislike cilantro, fresh parsley is a great alternative.)
Lemon: 2 tablespoons fresh lemon juice (from about 1/2 lemon). (Built into the finish for a crucial tangy balance.)
Salt: 1 teaspoon kosher salt, plus more to taste.
Optional: 1/4 teaspoon black pepper.