Batata Harra with Garlic Cilantro Sauce

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Spicy roasted potatoes tossed in a vibrant garlic and cilantro sauce, delivering a zesty Syrian side dish bursting with bold flavors. This Middle Eastern-inspired vegetarian recipe, ready in about 40 minutes, pairs potatoes, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and cut into 1/2-inch cubes potatoes
• 4 tbsp olive oil
• 5, minced garlic cloves
• 1 tsp red chili flakes
• 1/2 cup, finely chopped fresh cilantro
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 large peeled potatoes cut into 1/2-inch cubes with 4 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 30 minutes, flipping halfway, until edges are golden and crispy.
2. Step 2: While potatoes roast, combine 5 minced garlic cloves, 1 tsp red chili flakes, 1/2 cup finely chopped fresh cilantro, and 2 tbsp lemon juice in a small bowl to create the garlic cilantro sauce.
3. Step 3: Once potatoes are roasted, transfer them to a large mixing bowl. Immediately pour the garlic cilantro sauce over the hot potatoes and toss gently to coat all pieces evenly. Serve warm as a flavorful side.