Spicy Potato Sauteed – Spicy Potato Sauteed
The Spicy Potato Sauteed with Onions and Tomato Paste is a simple and easy-to-make side dish that is known in the northern Lebanese mountains. The dish tends to be on the generic side, and could well be found in different areas and even different countries. Sarah, my sweet Indian wife noted that traditional Indian cuisine has a similar dish ( I wonder who the copy cat is! 🙂
FAQs
Can you saute potatoes without boiling them first?
Short answer: no, potatoes do not need to be boiled before being fried in butter.
How to make Spicy Potato Sauteed With Onions and Tomato Paste?
The making procedure is provided in the below section.
Recipe: Spicy Potato Sauteed With Onions and Tomato Paste | Batata Mle’aayeh
Summary: The Spicy Potato Sautee with Onions and Tomato Paste is a simple and easy to make side dish that is a vegetarian favorite.
Spicy Potato Sauteed Ingredients (4 servings)
- 4 Medium sized potato heads
- 4 medium sized yellow/white onions
- 1/2 cup of olive oil
- 1/2 cup of water
- 1/2 teaspoon of tomato paste
- 2/3 to 1 teaspoon of salt (or to taste)
- 1/2 teaspoon of Cayenne Pepper or Hot Chili Pepper powder (or to taste)
Batata Mle’aayeh Preparation Method
- Cut onions vertically as shown in the photo
- Cut the potatoes in squares of 1 inch, and a thickness of 1/3 to 1/2 of an inch. Don’t make them too thick otherwise they won’t cook fast enough
- Heat the olive oil in a cooking pot, then cook the onions on medium heat for about 10-15 minutes until they start to turn slightly brown
- At which point, add the potatoes, add the salt and Cayenne pepper, mix the tomato paste with 1/2 cup of water and add to the pot and give it a nice stirr
- Lower the heat and let the potatoes cook and simmer for about 20 minutes. Make sure to stir every 3 minutes so they don’t stick to the pot. If you find that the liquid dried out from the pot, you can add another 1/4 to 1/2 cup of water
Serving and Tips Of Crispy Potato Sauteed With Onions and Tomato Paste
This dish can be eaten hot or cold. We like it better at room temperature after it has rested for a couple of hours. Also, I personally prefer it with the potatoes still a bit hard and not fully cooked but it’s a personal preference. You can eat this dish with Lebanese/pita bread, or with just a fork. Serve it with a side of green peppers, green onions or radish. Enjoy, and let us know how it goes
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: Middle Eastern
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