Low Fat Batata Harra
Transform your table with this vibrant and flavorful *Low Fat Batata Harra*, a lighter twist on the classic Lebanese spicy potato dish. This recipe brings together perfectly tender, crispy red potatoes sautéed with aromatic garlic, sweet red bell peppers, and zesty green chilies, all coated in a citrusy blend of lemon juice, ground coriander, and cumin. Fresh cilantro adds a bright, herbaceous finish, making it a refreshing yet satisfying dish. With minimal olive oil and a clever steaming technique, this recipe keeps it low in fat while maximizing bold flavors. Ready in just 35 minutes and perfect as a side dish or a standalone snack, *Low Fat Batata Harra* is a delightful choice for anyone seeking healthy, vegan, and gluten-free options packed with Middle Eastern flair.
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Recipe Information
Ingredients
- 4 medium Red potatoes
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Red bell pepper
- 2 small Green chilies
- 0.5 cup Fresh cilantro
- 2 tablespoons Lemon juice
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dice the potatoes into 1-inch cubes. Leave the skin on for added fiber.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the potatoes and sauté for about 10 minutes, stirring occasionally, until they begin to brown.
Minimize oil usage by covering the skillet with a lid and allowing the steam to cook the potatoes for an additional 10 minutes until tender. Stir occasionally to prevent sticking.
While the potatoes are cooking, mince the garlic, dice the red bell pepper, and chop the green chilies and cilantro.
In a small bowl, combine the lemon juice, ground coriander, cumin, salt, and black pepper. Set aside.
Once the potatoes are cooked through, remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, red bell pepper, and green chilies, and sauté for 3-4 minutes until the peppers are tender.
Return the potatoes to the skillet and add the lemon spice mixture. Toss well to ensure the potatoes are evenly coated.
Remove from heat and stir in the fresh cilantro.
Serve warm or at room temperature as a delicious side dish.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 15.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3399 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
