Spicy Lebanese-Style Skillet Potatoes (Batata Harra)
Prep Time
Cooking Mode
This batata harra recipe (Lebanese garlic potatoes) features a deliciously spiced harissa-tomato sauce, with cilantro and parsley adding a fresh herbaceous finish to each bite.
2.2 lb yellow-fleshed potatoes, unpeeled, cubed
⅓ cup olive oil
2 tbsp tomato paste
2 tsp harissa, or more to taste
1 tsp dried oregano
1 tsp sweet paprika
½ tsp smoked paprika
½ tsp ground cumin
3 garlic cloves, chopped
1 lemon, zested and juiced
3 tbsp cilantro leaves, coarsely chopped
3 tbsp parsley leaves, coarsely chopped
Garlic mayonnaise, for serving (optional)
2.2 lb yellow-fleshed potatoes, unpeeled, cubed
⅓ cup olive oil
2 tbsp tomato paste
2 tsp harissa, or more to taste
1 tsp dried oregano
1 tsp sweet paprika
½ tsp smoked paprika
½ tsp ground cumin
3 garlic cloves, chopped
1 lemon, zested and juiced
3 tbsp cilantro leaves, coarsely chopped
3 tbsp parsley leaves, coarsely chopped
Garlic mayonnaise, for serving (optional)
Directions
1Place a large cast iron skillet on the grill. Preheat grill to medium-high.
2Place the potatoes in a large pot and cover with cold water. Season with salt. Bring to a boil. Simmer for 5 min., or until the potatoes are just barely tender. Drain.
3Carefully pour oil into the hot skillet. Add potatoes and stir gently to coat with the oil. Watch out for splattering. Season with salt and pepper. Close the lid of the barbecue and cook for 20 min., or until the potatoes are nicely browned and tender, gently stirring a few times during cooking.
4Meanwhile, in a small bowl, whisk together the tomato paste, harissa, spices, garlic, lemon zest and juice. Season with salt.
5Add the tomato paste mixture to the skillet of potatoes and cook for 2 min., stirring gently, to thoroughly coat the potatoes with the sauce. Carefully remove the skillet from the grill. Let the potatoes sit for 5 min. Adjust the seasoning to taste.
6Serve potatoes sprinkled with the cilantro and parsley. Serve with garlic mayonnaise sauce for dipping.
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