📝 About This Recipe
Batata Harra is a jewel of the Lebanese mezze table, translating literally to 'spicy potatoes.' This dish transforms humble spuds into golden, crispy cubes tossed in a vibrant, aromatic infusion of garlic, fresh cilantro, and warm Aleppo pepper. It is a masterclass in texture and flavor, offering a satisfying crunch followed by a citrusy, herbaceous kick that makes it an addictive addition to any Halal-friendly feast.
🥗 Ingredients
The Potatoes
- 1 kg Russet or Yukon Gold potatoes (peeled and cut into 2cm cubes)
- 3-4 cups Vegetable oil (for deep frying, or 3 tbsp if roasting)
- 1 teaspoon Salt (for the initial seasoning)
The Spicy Aromatics
- 3 tablespoons Extra virgin olive oil (high quality for the best flavor)
- 6-8 pieces Garlic cloves (finely minced or crushed)
- 1 large bunch Fresh cilantro (coriander) (finely chopped, stems and leaves separated)
- 1 teaspoon Red chili flakes (adjust to your heat preference)
- 1 tablespoon Aleppo pepper or Paprika (gives a deep red color and mild fruitiness)
- 1/2 teaspoon Ground coriander (to enhance the fresh cilantro notes)
- 1/4 teaspoon Cumin (for a subtle earthy undertone)
The Finish
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Pomegranate molasses (optional, for a touch of tang and sweetness)
- 2 tablespoons Fresh pomegranate arils (for a pop of color and sweetness)
👨🍳 Instructions
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1
Start by prepping your potatoes. Peel them and cut them into uniform 2cm (3/4 inch) cubes to ensure they cook at the same rate.
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2
Soak the potato cubes in cold salted water for about 10 minutes. This removes excess starch and helps achieve a crispier exterior.
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3
Thoroughly pat the potatoes dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness!
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4
Heat the vegetable oil in a deep pan or Dutch oven to 180°C (350°F). Carefully fry the potatoes in batches until they are light golden and cooked through, about 8-10 minutes.
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5
Remove the potatoes with a slotted spoon and drain them on a wire rack or paper towels. Let them rest for a few minutes.
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6
For extra crunch, perform a second fry. Increase the oil heat slightly and fry the potatoes again for 2-3 minutes until they are a deep, mahogany gold.
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7
In a separate large skillet or wok, heat the 3 tablespoons of olive oil over medium-low heat.
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8
Add the minced garlic and the finely chopped cilantro stems. Sauté gently for 1-2 minutes until fragrant, being careful not to brown the garlic.
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9
Stir in the chili flakes, Aleppo pepper, ground coriander, and cumin. Let the spices toast in the oil for 30 seconds to release their oils.
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10
Increase the heat to medium and add the fried potatoes to the skillet. Toss vigorously to ensure every cube is coated in the spicy garlic oil.
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11
Add the freshly chopped cilantro leaves and toss for another 30 seconds until the leaves just begin to wilt.
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12
Remove from heat and immediately drizzle with the fresh lemon juice and pomegranate molasses if using. Season with an extra pinch of salt to taste.
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13
Transfer to a serving plate and garnish with pomegranate arils and a final sprinkle of fresh cilantro.
💡 Chef's Tips
For a healthier version, you can toss the potato cubes in oil and air-fry or roast them at 220°C (425°F) until crispy before adding them to the sauce. Always use fresh cilantro; the dried version lacks the bright citrus notes essential to this dish. Don't skimp on the garlic; it should be prominent and aromatic, but ensure it doesn't burn or it will turn bitter. If you can't find Aleppo pepper, use a mix of 3 parts sweet paprika and 1 part cayenne pepper. Serve immediately; while still delicious later, the potatoes will lose their signature crunch as they sit in the lemon juice.
🍽️ Serving Suggestions
Serve as part of a traditional mezze spread alongside creamy Hummus and smoky Baba Ganoush. Pair with grilled Halal meats like Shish Taouk or Lamb Kofta for a complete meal. Use as a filling for a spicy vegetarian wrap with tahini sauce and pickled turnips. Serve with a side of cold labneh or Greek yogurt to balance the heat of the chili. Enjoy with a glass of refreshing mint lemonade or hot cardamom tea.