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250ml Middle Eastern Infused Olive Oil Blend – For hummus and meats
Garden Infuzions

Lebanese Batata Harra Tossed in Middle Eastern Infused Olive Oil Blend

Crispy potatoes, garlic, lemon, and fresh herbs come together in this lively Lebanese-style batata harra, finished with Middle Eastern Infused Olive Oil Blend for warm, aromatic flavor in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Appetizers, Side Dishes
Cuisine: Lebanese, Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 3 tablespoons kosher salt divided
  • 1/4 cup Middle Eastern Infused Olive Oil Blend
  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic finely minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon fine sea salt plus more to taste

Equipment

  • 1 Large pot For boiling the potatoes
  • 1 Sheet Pan Large enough to hold potatoes in one layer
  • 1 Parchment paper For easy cleanup
  • 1 Mixing bowl Large enough for tossing
  • 1 Colander To drain and steam-dry the potatoes
  • 1 Wooden spoon or spatula For gentle tossing

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. 2. Place the potato cubes in a large pot, cover with cold water, and add 2 tablespoons of kosher salt. Bring to a boil and cook until just barely tender at the edges, about 8 to 10 minutes.
  3. 3. Drain the potatoes well, then let them steam dry in the colander for 5 minutes so excess moisture cooks off.
  4. 4. In a large bowl, whisk together the Middle Eastern Infused Olive Oil Blend, extra virgin olive oil, garlic, coriander, cumin, crushed red pepper flakes, black pepper, and remaining 1 tablespoon kosher salt.
  5. 5. Add the potatoes to the bowl and toss gently until every piece is coated.
  6. 6. Spread the potatoes on the prepared sheet pan in a single layer and roast for 25 to 30 minutes, turning once halfway through, until deeply golden and crisp on the edges.
  7. 7. Transfer the hot potatoes to a serving bowl, then toss with parsley, lemon juice, lemon zest, and fine sea salt.
  8. 8. Serve right away while the outside is crisp and the center is fluffy.

Notes

Parboiling first gives the potatoes a fluffy center and a crisp, browned finish. If your potato cubes are on the smaller side, start checking the oven a few minutes early so they do not overbrown. For the best texture, season and serve while hot.

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