Cartofi picanti libanezi – reteta orientala plina de savoare! Cartofii picanti libanezi, cunoscuti si sub numele de Batata Harra, sunt genul acela de preparat simplu care reuseste sa transforme un ingredient banal intr-o explozie de arome. Crocanti la exterior, moi la interior, imbracati intr-un sos intens de rosii, usturoi si lamaie, apoi asezati peste un strat cremos de iaurt cu tahini – acest preparat este dovada clara ca bucataria orientala stie sa construiasca gustul cu ingrediente simple, dar bine echilibrate. Daca esti in cautarea unei retete de cartofi la cuptor diferita, aromata si perfecta atat ca fel principal vegetarian, cat si ca garnitura pentru preparate din carne, aceasta varianta libaneza este alegerea ideala. Se potriveste perfect langa kebab, Adana kebab, doner sau orice preparat la gratar, dar este la fel de buna si simpla, cu o lipie calda alaturi.

🎬 Jump to Video 🇬🇧 Jump to English version

INGREDIENTE (pentru 4 portii)

Pentru cartofi:

• 1 kg cartofi
• 2 linguri ulei de masline simplu sau cu chilli
• 1 lingura ulei de masline
• 1 lingura pasta concentrata de tomate
• 2 catei de usturoi
• sucul de la 1/2 lamaie
• sare

Pentru sosul de iaurt cu tahini:

• 1 catel de usturoi
• 3–4 fire de menta proaspata (optional), doar frunzele
• 125 g iaurt
• 25 g tahini (pasta de susan)
• 10 g ulei de masline
• 10 g suc de lamaie
• 1 lingurita sare
• 1 lingurita sumac

Curatam cartofii si ii taiem in cuburi potrivite, nu foarte mari. Ii punem intr-un bol cu apa rece pentru 15 minute, apoi ii clatim bine si ii scurgem. Ii stergem cu un servet absorbant si ii asezam pe o tava de copt, nesuprapusi, intr-un singur strat.

Presaram sare si pulverizam ulei de masline (simplu sau cu chilli). Coacem la 180 grade Celsius aproximativ 30 de minute, pana devin rumeniti si crocanti la exterior.

Intre timp, intr-o tigaie incalzim o lingura de ulei de masline. Adaugam pasta de tomate, usturoiul zdrobit si sucul de lamaie. Daca preferi mai picant, poti adauga si fulgi de chilli. Amestecam bine, apoi adaugam cartofii copti. Ii tragem la tigaie 5–7 minute, amestecand ocazional, pana cand sunt complet imbracati in sos si capata o culoare usor aurie.

Pentru sos, punem usturoiul si frunzele de menta in blender si mixam cateva secunde. Adaugam iaurtul, tahini, uleiul de masline, sucul de lamaie, sarea si sumacul. Mixam pana obtinem un sos fin, cremos si aromat.

Pe o farfurie de servire intindem un strat generos de sos de iaurt cu tahini, apoi rasturnam cartofii fierbinti deasupra. Presaram patrunjel verde tocat marunt si, daca iti place, felii subtiri de ardei iute.

Servim cartofii simpli, ca fel vegetarian satios, sau ca garnitura pentru Adana kebab, doner, carne la gratar sau lipii umplute.

Sunt perfecti pentru mese cu prietenii, seri cu inspiratie orientala sau atunci cand vrei ceva diferit, dar usor de pregatit.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Batata Harra, iti recomandam sa descoperi si alte preparate savuroase, inspiratie la fix pentru momentele in care vrei confort si gust autentic:

English version

Batata Harra

Lebanese Spicy Potatoes – a Flavor-Packed Middle Eastern Classic!Lebanese spicy potatoes, also known as Batata Harra, are the kind of simple dish that transforms an everyday ingredient into a true explosion of flavors. Crispy on the outside, soft and fluffy on the inside, coated in an intense tomato, garlic and lemon sauce, then served over a creamy tahini yogurt layer – this recipe is clear proof that Middle Eastern cuisine knows exactly how to build bold taste from simple, well-balanced ingredients. If you’re looking for a different kind of roasted potato recipe – aromatic, vibrant and perfect both as a vegetarian main dish and as a side for meat – this Lebanese version is the ideal choice. It pairs beautifully with kebab, Adana kebab, doner or any grilled meat, but it’s just as delicious served simply with warm flatbread on the side.

INGREDIENTS (serves 4)

For the potatoes:

• 1 kg potatoes
• 2 tablespoons olive oil (plain or chili-infused)
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 garlic cloves
• Juice of 1/2 lemon
• Salt

For the tahini yogurt sauce:

• 1 garlic clove
• 3–4 sprigs fresh mint (optional), leaves only
• 125 g yogurt
• 25 g tahini (sesame paste)
• 10 g olive oil
• 10 g lemon juice
• 1 teaspoon salt
• 1 teaspoon sumac

Peel the potatoes and cut them into medium-sized cubes. Place them in a bowl of cold water for 15 minutes, then rinse well and drain. Pat them dry with paper towels and arrange them on a baking tray in a single layer, without overlapping.

Season with salt and drizzle or spray with olive oil (plain or chili-infused). Bake at 180°C (350°F) for about 30 minutes, until golden and crispy on the outside.

Meanwhile, heat 1 tablespoon olive oil in a pan. Add the tomato paste, crushed garlic and lemon juice. If you prefer more heat, you can also add chili flakes. Stir well, then add the roasted potatoes. Toss in the pan for 5–7 minutes, stirring occasionally, until the potatoes are fully coated in the sauce and lightly caramelized.

For the sauce, place the garlic and mint leaves in a blender and pulse for a few seconds. Add the yogurt, tahini, olive oil, lemon juice, salt and sumac. Blend until smooth, creamy and well combined.

Spread a generous layer of tahini yogurt sauce on a serving plate, then place the hot potatoes on top. Sprinkle with freshly chopped parsley and, if desired, thin slices of fresh chili.

Serve the potatoes on their own as a satisfying vegetarian dish, or as a side for Adana kebab, Doner, Grilled meats, Stuffed flatbreads

They’re perfect for sharing with friends, Middle Eastern-inspired dinner nights, or anytime you crave something bold, comforting and easy to prepare.

If you enjoyed this Batata Harra recipe, we invite you to explore more flavorful dishes – inspiration at its best for moments when you want comfort and authentic taste: Cauliflower Steak with Pomegranate Dressing, Roasted Red Pepper Hummus or Fatteh Eggplant.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere