Roasted Potatoes with Garlic, Lemon, and Cilantro (Batata Hara)
These garlic-heavy potatoes are a Lebanese and Meditteranean staple known as Batata Hara. Crispy and fluffy, with a touch of spice, a ton of lemon, and cilantro, these won’t last long when your family gets their hands on them.
I like to use new potatoes or mini Yukon Gold, which have a little more sweetness than your average baker or Idaho. Try using fingerlings, or purple potatoes for a different twist on this Mediterranean classic.
For this recipe, I recommend using a robust, spicy extra virgin olive oil with a peppery flavor to stand up to the lemon and cilantro. If you want to increase the spice level, try adding red pepper flakes or a touch of cayenne pepper. If you aren’t a fan of spicy foods, don’t worry — the paprika in the recipe is more for color than any added heat.
Roasted Potatoes with Garlic, Lemon, and Cilantro (Batata Hara)
Course: SidesCuisine: Mediterranean, LebaneseDifficulty: Easy6
servings10
minutes17
minutesThese crispy potatoes are heavy on the garlic and lemon. With just a touch of spice and a healthy amount of cilantro, this flavorful side dish will steal the show at your next potluck or dinner party.
Ingredients
12small Yukon Gold potatoes cut into quarters
2tbspchopped garlic
2tbspchopped cilantro
1/4 cuplemon juice
1/2 cupextra virgin olive oil
2tspkosher salt
1tspground black pepper
1tablespoonpaprika
Directions
- Preheat your oven to 375°F.
- Place the quartered potatoes into a bowl, add the garlic, extra virgin olive oil, salt, black pepper and paprika.
- Mix well.
- Transfer the dressed potatoes to a sheet tray and place them in the preheated oven.
- Roast the potatoes until they are tender, and golden brown.
- Remove the tray of potatoes from the oven and transfer the to a mixing bowl. (You can use the same bowl you used to dress the potatoes if you like)
- Add the lemon juice, and cilantro to the bowl.
- Mix well.
- Taste for seasoning, adjust as necessary.
- Serve hot!
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