📝 About This Recipe
A cornerstone of the Lebanese 'Maza Barida' (cold appetizers), Batata Harra is a vibrant explosion of garlic, fresh cilantro, and warm spices. While often served hot, this cold version allows the potatoes to fully absorb the citrusy dressing, creating a refreshing yet fiery profile. It is the perfect balance of crispy golden potato cubes and a herbaceous, aromatic finish that captures the soul of Beirut's culinary scene.
🥗 Ingredients
The Potatoes
- 1 kg Russet or Yukon Gold potatoes (peeled and cut into 2cm cubes)
- 2 cups Vegetable oil (for frying; alternatively use 3 tbsp olive oil if roasting)
- 1 teaspoon Sea salt (to taste)
The Aromatic Base
- 3 tablespoons Extra virgin olive oil (high quality for the best flavor)
- 6-8 pieces Garlic cloves (finely minced or crushed into a paste)
- 1.5 cups Fresh cilantro (coriander) (finely chopped, stems included for flavor)
- 1-2 teaspoons Red chili flakes (Aleppo pepper preferred) (adjust based on heat preference)
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Sweet paprika (for color and depth)
The Finishing Touch
- 3-4 tablespoons Fresh lemon juice (from about 1.5 lemons)
- 1 teaspoon Pomegranate molasses (optional, for a hint of tart sweetness)
- 2 tablespoons Pomegranate seeds (for garnish)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
Start by prepping your potatoes: peel them and cut them into uniform 2cm (3/4 inch) cubes. Soak them in cold salted water for 10 minutes to remove excess starch, then drain and pat them completely dry with a kitchen towel.
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2
Heat the vegetable oil in a deep pan or Dutch oven to 180°C (350°F). Fry the potato cubes in batches until they are golden brown and crispy on the outside, roughly 8-10 minutes per batch.
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3
Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to drain. Sprinkle immediately with a pinch of sea salt while they are still hot.
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4
In a large wide skillet, heat 3 tablespoons of extra virgin olive oil over medium-low heat.
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5
Add the minced garlic to the oil. Sauté gently for about 1-2 minutes until fragrant and pale gold, but be careful not to brown or burn it, as garlic becomes bitter when overcooked.
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6
Stir in the red chili flakes, ground coriander, cumin, and paprika. Toast the spices in the oil for 30 seconds to release their essential oils.
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7
Add the chopped cilantro to the skillet. Stir constantly for 1 minute until the cilantro softens and turns a deep green, infusing the oil with its aroma.
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8
Add the fried potato cubes into the skillet. Toss gently but thoroughly to ensure every cube is coated in the spicy garlic-cilantro oil.
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9
Drizzle the fresh lemon juice and pomegranate molasses (if using) over the potatoes. Toss for another 30 seconds over the heat, then remove from the stove.
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10
Transfer the potatoes to a large bowl and allow them to cool to room temperature. Once cooled, cover and refrigerate for at least 1 hour.
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11
Before serving, give the potatoes a gentle toss. The cold version allows the lemon and garlic to penetrate the potato flesh more deeply.
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12
Garnish with fresh pomegranate seeds and a few extra sprigs of cilantro. Serve chilled or at room temperature.
💡 Chef's Tips
For a healthier version, toss the potato cubes in olive oil and salt, then air-fry or roast at 200°C (400°F) until crispy before adding to the spice mix. Always use fresh cilantro stems as they contain the most concentrated flavor; just chop them very finely. If you prefer a milder dish, substitute Aleppo pepper with more sweet paprika and a tiny pinch of cayenne. Ensure the potatoes are completely dry before frying to achieve maximum crispness. Don't skip the lemon juice; the acidity is what transforms the dish from heavy fried potatoes to a refreshing mezze.
🍽️ Serving Suggestions
Serve as part of a traditional Lebanese mezze spread alongside creamy Hummus and smoky Baba Ganoush. Pairs beautifully with a crisp, chilled glass of Lebanese Arak diluted with water and ice. Use leftovers as a zesty filling for a pita wrap with a dollop of Toum (garlic sauce). Accompany with a side of Fattoush salad to lean into the bright, citrusy flavors. Excellent as a side dish for grilled meats like Shish Taouk or Kafta.