📝 About This Recipe
A cornerstone of the Lebanese 'Hot Mezze' experience, Batata Harra translates literally to 'spicy potatoes.' This dish features golden, crispy potato cubes tossed in a vibrant emulsion of extra virgin olive oil, pungent garlic, earthy cumin, and a generous handful of fresh cilantro. It is a masterclass in texture and aromatics, offering a bold kick of heat that is perfectly balanced by a bright squeeze of fresh lemon juice.
🥗 Ingredients
The Potatoes
- 2 lbs Russet or Yukon Gold Potatoes (peeled and cut into 3/4-inch cubes)
- 4 cups Vegetable Oil (for deep frying, or 3 tablespoons if roasting)
- 1 teaspoon Salt (to taste)
The Aromatics and Spice
- 3 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 6-8 pieces Garlic Cloves (finely minced or crushed into a paste)
- 1 large bunch Fresh Cilantro (Coriander) (finely chopped, stems and leaves separated)
- 1 tablespoon Red Chili Flakes (Aleppo Pepper) (adjust based on heat preference)
- 1 teaspoon Ground Cumin (for earthy depth)
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Turmeric (for a vibrant golden hue)
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
The Finish
- 2-3 tablespoons Fresh Lemon Juice (juice of about half a large lemon)
- 1 teaspoon Pomegranate Molasses (optional, for a touch of sweet acidity)
👨🍳 Instructions
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1
Begin by prepping your potatoes. Peel them and cut into uniform 3/4-inch cubes. Rinse them in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel. Dry potatoes are the secret to maximum crunch.
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2
Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 375°F (190°C). If you prefer roasting, toss the cubes with oil and salt and bake at 425°F for 25-30 minutes until golden.
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3
Carefully fry the potato cubes in batches to avoid crowding the pot. Fry for 8-10 minutes until they are deeply golden and have a noticeable 'crunch' when tapped with a spoon.
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4
Use a slotted spoon to transfer the crispy potatoes to a wire rack or a plate lined with paper towels. Sprinkle immediately with a pinch of salt while hot.
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5
In a large wide skillet or wok, heat the 3 tablespoons of extra virgin olive oil over medium-low heat.
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6
Add the minced garlic and the finely chopped cilantro stems to the oil. Sauté for about 1-2 minutes. You want the garlic to become fragrant and soft, but do not let it brown or turn bitter.
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7
Stir in the Aleppo pepper (or chili flakes), cumin, ground coriander, turmeric, and cayenne. Let the spices bloom in the oil for 30 seconds until the oil turns a rich reddish-orange.
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8
Add the fried potato cubes into the skillet. Increase the heat to medium and toss vigorously to ensure every cube is coated in the spicy garlic oil.
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9
Add the majority of the chopped cilantro leaves to the pan, reserving a small handful for garnish.
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10
Drizzle the fresh lemon juice and pomegranate molasses (if using) over the potatoes. Toss for another 1-2 minutes to allow the potatoes to absorb the flavors while maintaining their crispness.
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11
Taste and adjust seasoning with more salt or lemon juice if needed. The flavor should be bright, zesty, and punchy.
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12
Transfer the Batata Harra to a serving platter and garnish with the remaining fresh cilantro. Serve immediately while piping hot.
💡 Chef's Tips
For the best texture, use Russet potatoes as their high starch content leads to a crispier exterior. If you are sensitive to heat, use Aleppo pepper which provides a mild fruitiness rather than a sharp sting. Do not skip the lemon juice; the acidity is essential to cut through the richness of the fried potatoes and olive oil. To save time, you can air-fry the potatoes at 400°F (200°C) for 15-20 minutes until crispy before tossing in the sauce. Always add the garlic to cold oil and bring up the heat together to prevent burning the delicate garlic bits.
🍽️ Serving Suggestions
Serve as part of a traditional Mezze spread alongside Hummus, Baba Ganoush, and Tabbouleh. Pair with a cold glass of Arak (Levantine anise-flavored spirit) diluted with water and ice. Use as a filling for a pita wrap with a dollop of Toum (Lebanese garlic sauce) and pickled turnips. Serve as a side dish to grilled meats like Shish Taouk (chicken skewers) or Kafta. Enjoy alongside a crisp Mediterranean salad to balance the warm spices.