Batata Harra (Spicy Lebanese Potatoes)

🧂 Ingredients

• 1 kg Potatoes(Waxy varieties like Yukon Gold or red potatoes work best as they hold their shape well when fried. Russets can be used but may break apart more easily.)
• 6-8 cloves Garlic(Adjust to your preference. Finely minced or grated.)
• 1/2 cup Fresh Cilantro(Finely chopped. Use only the leaves and tender stems for best flavor.)
• 1-2 tsp Red Chili Flakes(Adjust amount based on desired spice level. Start with 1 tsp and add more if you like it extra spicy.)
• Approx. 1/2 - 1 cup Olive Oil(For shallow frying. Use a good quality extra virgin olive oil for flavor, or a neutral oil like vegetable or canola if preferred.)
• 2-3 tbsp Lemon Juice(Freshly squeezed is best. Adjust to taste.)
• To taste Salt
• To taste Black Pepper

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel the potatoes (optional, but recommended for a smoother texture) and cut them into uniform 1.5-2 cm (about 3/4 inch) cubes. Rinse the cubed potatoes under cold water and pat them thoroughly dry with paper towels. Ensuring the potatoes are completely dry is crucial for achieving crispiness and preventing oil splattering.

   ⏱️ 10 minutes
2. 2

   Fry the potatoes: Heat about 1/2 cup of olive oil in a large, heavy-bottomed skillet or pot over medium-high heat until shimmering. Carefully add the dried potato cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for about 20-25 minutes, turning occasionally, until the potatoes are deeply golden brown and crispy on all sides. Use a slotted spoon to transfer the fried potatoes to a bowl lined with paper towels to drain excess oil. Season immediately with salt and pepper.

   ⏱️ 25-30 minutes
3. 3

   Prepare the garlic-cilantro mixture: While the potatoes are frying or draining, finely mince or grate the garlic cloves. In a small bowl, combine the minced garlic, chopped fresh cilantro, chili flakes, and lemon juice. Stir well to combine.

   ⏱️ 5 minutes
4. 4

   Combine and finish: Once the potatoes are drained and still warm, add them to the bowl with the garlic-cilantro mixture. Gently toss to coat the potatoes evenly. Taste and adjust seasoning with more salt, pepper, lemon juice, or chili flakes if desired. For an extra kick of flavor, you can briefly sauté the garlic and chili flakes in a tablespoon of olive oil for about 30 seconds before adding to the potatoes, but be careful not to burn the garlic.

   ⏱️ 3 minutes
5. 5

   Serve: Transfer the Batata Harra to a serving platter. Serve immediately while hot and crispy. This dish is best enjoyed fresh.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Harra means 'spicy' in Arabic, and this dish can be adjusted to your preferred level of heat.
• ✓For the crispiest potatoes, ensure they are completely dry before frying and do not overcrowd the pan.
• ✓Fresh cilantro is essential for the authentic flavor of Batata Harra. Dried cilantro will not provide the same vibrant taste.
• ✓You can par-boil the potato cubes for 5-7 minutes before frying to ensure they are cooked through and extra crispy on the outside.

🔄 Variations

• For a spicier version, increase the amount of chili flakes or add a finely chopped fresh chili pepper (like serrano or jalapeño) to the garlic-cilantro mixture.
• Add thinly sliced bell peppers (red or green) to the pan during the last 5-10 minutes of potato frying for added color and flavor.
• A pinch of cumin can be added to the garlic-cilantro mixture for a subtle earthy note.

🥗 Nutrition

Per serving