Batata harra
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Lebanese spicy roasted potatoes with coriander and real chilli; 4 side portions.
4 servingsFinal yield 900 g
Ingredients
- 1,000 gPotatoes, flesh and skin, raw
- 60 gOil, olive, salad or cooking
- 40 gCoriander (cilantro) leaves, raw
- 25 gGarlic, raw
- 40 gLemon juice, raw
- 3 gSpices, pepper, red or cayenne
- 3 gSpices, cumin seed
- 5 gSalt, table
Method
- Cut 1,000 g trimmed edible potatoes into 2 cm cubes. Heat oven to 220 °C.
- Toss potatoes with 40 g oil and 5 g salt and roast for 20 minutes at 220 °C. Turn them after 10 minutes.
- Heat remaining 20 g oil to 150 °C in a pan. Stir garlic, coriander, 3 g cayenne and cumin for 2 minutes until strongly fragrant.
- Toss hot potatoes with spiced oil and lemon juice; all oil from the pan remains on the potatoes.
- Rest for 3 minutes and serve about 225 g as a side; a main dish is not part of the recipe.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,376.4 kcal
- Protein
- 24 g
- Fat
- 62.5 g
- Total carbohydrate (by difference)
- 190.4 g
- Total dietary fibre (USDA)
- 23.9 g
- Saturated fatty acids
- 8.7 g
- Sodium
- 2,028.1 mg
- Salt (sodium × 2.5)
- 5.1 g
Per serving
- Energy
- 344.1 kcal
- Protein
- 6 g
- Fat
- 15.6 g
- Total carbohydrate (by difference)
- 47.6 g
- Total dietary fibre (USDA)
- 6 g
- Saturated fatty acids
- 2.2 g
- Sodium
- 507 mg
- Salt (sodium × 2.5)
- 1.3 g
Per 100 g of finished food
- Energy
- 152.9 kcal
- Protein
- 2.7 g
- Fat
- 6.9 g
- Total carbohydrate (by difference)
- 21.2 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 0.97 g
- Sodium
- 225.3 mg
- Salt (sodium × 2.5)
- 0.56 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal