Dairy-Free & Nut-Free Batata Harra (Spicy Potatoes)
Spicy Lebanese potatoes sautéed with garlic, cilantro, and chili flakes, made completely dairy-free and nut-free. A flavorful and versatile side dish perfect for breakfast.
Ingredients
- about 680 g Potatoes (cubed)
- 1/4 cup Olive oil
- 4 cloves Garlic (minced)
- 1/4 cup Fresh cilantro (chopped)
- 1/2 teaspoon Chili flakes
- 2 tablespoons Lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the about 680 g of cubed potatoes in a medium pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 10 to 12 minutes, or until the potatoes are slightly tender when pierced with a fork. Drain the potatoes well in a colander.
- 2Heat the 1/4 cup of olive oil in a large 30.48 cm skillet over medium-high heat (204.4°C/200°C). Add the drained, cubed potatoes to the hot skillet in a single layer. Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are golden brown and crispy on all sides.
- 3Add the 4 cloves of minced garlic and the 1/2 teaspoon of chili flakes to the skillet with the potatoes. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
- 4Stir in the 1/4 cup of chopped fresh cilantro, the 2 tablespoons of lemon juice, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Cook for another 1 minute, stirring constantly, allowing the flavors to combine.
- 5Serve the Batata Harra hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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