📝 About This Recipe
A cornerstone of the Lebanese mezze table, Batata Harra is a vibrant explosion of textures and bold Mediterranean flavors. Golden, crispy-edged potato cubes are tossed in a fragrant emerald oil infused with toasted garlic, spicy chili flakes, and a generous handful of fresh cilantro. It is a dish that perfectly balances the earthy comfort of potatoes with a bright, citrusy finish that will leave your palate singing.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold or Russet Potatoes (peeled and cut into 1-inch cubes)
- 3-4 cups Vegetable Oil (for deep frying, or 3 tbsp if roasting)
- 1 teaspoon Salt (to season the frying oil/potatoes)
The Spicy Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality for the best flavor)
- 6-8 pieces Garlic Cloves (finely minced)
- 1-2 pieces Fresh Red Chili (Serrano or Thai bird's eye, finely chopped)
- 1 teaspoon Red Chili Flakes (adjust to your heat preference)
- 1 teaspoon Ground Coriander (adds a warm, floral depth)
- 1/2 teaspoon Smoked Paprika (for a subtle hint of smokiness)
The Finishing Touches
- 1 large bunch Fresh Cilantro (finely chopped, stems and leaves)
- 2-3 tablespoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (to taste)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the potatoes by peeling and cutting them into uniform 1-inch cubes. Soak them in cold salted water for 10 minutes to remove excess starch; this ensures maximum crispiness.
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2
Drain the potatoes and pat them thoroughly dry with a clean kitchen towel. Any moisture left on the surface will cause splattering and prevent a proper crust from forming.
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3
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). If roasting, preheat your oven to 425°F (220°C).
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4
Carefully fry the potato cubes in batches for 8-10 minutes until they are golden brown and have a visible crunch. Do not overcrowd the pot.
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5
Using a slotted spoon, transfer the fried potatoes to a plate lined with paper towels to drain. Sprinkle immediately with a pinch of salt.
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6
In a large wide skillet or wok, heat the 3 tablespoons of extra virgin olive oil over medium-low heat.
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7
Add the minced garlic and chopped fresh chili to the oil. Sauté for 1-2 minutes until the garlic is fragrant and just beginning to turn a pale golden color. Do not let it burn, as it will turn bitter.
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8
Stir in the red chili flakes, ground coriander, and smoked paprika. Let the spices bloom in the oil for 30 seconds to release their essential oils.
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9
Increase the heat to medium and add the fried potato cubes to the skillet. Toss gently but thoroughly to coat every cube in the spiced garlic oil.
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10
Add the chopped cilantro to the pan. Sauté for another 1-2 minutes until the cilantro is wilted and its aroma is fully integrated with the potatoes.
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11
Remove the skillet from the heat and immediately drizzle the fresh lemon juice over the potatoes. The acidity will brighten all the flavors and cut through the richness of the oil.
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12
Give the dish one final toss, taste for seasoning, and add more sea salt if necessary. Transfer to a serving platter and serve while piping hot.
💡 Chef's Tips
For the crispest results, use Russet potatoes as their high starch content creates a superior crust. If you prefer roasting, toss the cubes in oil and bake at 425°F for 25-30 minutes, flipping halfway through, before proceeding with the skillet steps. Never use bottled lemon juice; the fresh citrus zing is essential for the authentic 'harra' flavor profile. Be generous with the cilantro—it’s meant to be a primary flavor component, not just a garnish. If you want extra heat, leave the seeds in the fresh chilies when chopping.
🍽️ Serving Suggestions
Serve as part of a traditional Lebanese mezze alongside Hummus, Baba Ganoush, and warm pita bread. Pairs beautifully as a side dish for grilled meats, especially Shish Taouk (chicken skewers) or Lamb Kofta. Enjoy it for breakfast topped with a fried egg and a dollop of labneh. Serve with a side of Toum (Lebanese garlic sauce) for an extra punch of flavor. Accompany with a crisp Arak cocktail or a chilled glass of Lebanese white wine like Sauvignon Blanc.