Nico Pallotta: Batata Harra Lemon Roasted Potatoes
Official creator video linked on the written recipe page
Official cooking video · The Plant Based School · YOUTUBELebanese-Style Lemony Garlic Oven Batata Harra (6 Servings)
Based on Nico Pallotta's 2026 oven version of batata harra: parboil and roast potatoes, then finish with garlic-chili oil and lemon. This is a modern oven variation, not the traditional frying method.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Preheat oven to 220°C (430°F). Peel 900 g potatoes and cut into 2 cm cubes.
- 02
Boil the potato cubes for 6 minutes, drain, and let them steam-dry for 1 minute.
- 03
Toss with 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon salt and 0.25 teaspoon black pepper. Spread in one layer on a baking tray.
- 04
Roast at 220°C (430°F) for about 30 minutes until the edges are browned and crisp.
- 05
Meanwhile, warm the remaining 2 tablespoons olive oil on medium-low heat; cook 2 minced garlic cloves, 0.25 teaspoon chili flakes and half the chopped cilantro for about 1 minute, then remove from heat.
- 06
Toss roasted potatoes with the garlic-chili oil. Add the juice of half a lemon and the remaining cilantro; serve warm.
Before you cook
Wash potatoes and herbs and keep utensils clean. Beware of the 220°C oven, hot tray and garlic oil. Transfer leftovers to shallow containers and refrigerate at or below 4°C (40°F) within 2 hours; reheat thoroughly. Check seasoning labels for allergens and cross-contact.
Image & source credits
These illustrations stand in for food photos.