📝 About This Recipe
A crown jewel of the Lebanese meze table, Batata Harra literally translates to 'spicy potatoes' and is a masterclass in balancing textures and bold aromatics. These cubes of golden, crispy potatoes are tossed in a vibrant sauté of pungent garlic, fresh cilantro, and a kick of red chili, finished with a bright squeeze of lemon juice. It is a rustic yet sophisticated dish that captures the sun-drenched flavors of the Mediterranean coast, perfect as a shared appetizer or a zesty side dish.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold or Russet Potatoes (peeled and cut into 1-inch cubes)
- 3 cups Vegetable Oil (for deep frying, or 3 tbsp if roasting)
- 1 teaspoon Salt (to season the frying oil/potatoes)
The Aromatics and Spice
- 3 tablespoons Extra Virgin Olive Oil (high quality for the finishing sauté)
- 6-8 pieces Garlic Cloves (finely minced or crushed into a paste)
- 1 large bunch Fresh Cilantro (stems removed and leaves finely chopped)
- 1 teaspoon Red Chili Flakes (adjust to your preferred heat level)
- 1/2 teaspoon Shatta (Middle Eastern Hot Sauce) or Cayenne Pepper (for an authentic deep heat)
- 1 teaspoon Ground Coriander (adds an earthy floral note)
- 1/2 teaspoon Smoked Paprika (for color and a hint of smokiness)
The Finish
- 2 tablespoons Lemon Juice (freshly squeezed)
- to taste Sea Salt (for the final seasoning)
👨🍳 Instructions
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1
Begin by prepping your potatoes. Peel and cut them into uniform 1-inch cubes to ensure they cook at the same rate. Soak the cubes 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
In a deep heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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3
Carefully lower the potato cubes into the hot oil in batches. Do not overcrowd the pot, as this will drop the temperature and make the potatoes greasy.
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4
Fry the potatoes for 8-10 minutes until they are deeply golden and crispy on the outside, but tender and fluffy on the inside. Remove with a slotted spoon and drain on a wire rack or paper towels.
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5
While the potatoes are draining, prepare the aromatic base. In a large wide skillet, heat the 3 tablespoons of extra virgin olive oil over medium-low heat.
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6
Add the minced garlic to the skillet. Sauté gently for 1-2 minutes. The goal is to soften the garlic and infuse the oil without letting the garlic turn brown or bitter.
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7
Stir in the red chili flakes, ground coriander, smoked paprika, and shatta (if using). Toast the spices in the oil for 30 seconds until fragrant.
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8
Add about three-quarters of the chopped cilantro to the skillet, stirring it into the garlic-spice oil for 1 minute until it just begins to wilt.
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9
Increase the heat to medium and add the fried potato cubes into the skillet. Toss vigorously to ensure every cube is coated in the spicy garlic oil.
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10
Sauté the potatoes with the aromatics for 2-3 minutes, allowing the flavors to penetrate the crispy exterior of the potatoes.
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11
Pour the fresh lemon juice over the potatoes and give it one final toss. The acid will deglaze the pan slightly and brighten the entire dish.
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12
Remove from heat. Season with additional sea salt to taste and garnish with the remaining fresh cilantro before serving immediately.
💡 Chef's Tips
For a healthier version, you can toss the potato cubes in olive oil and roast them at 425°F (220°C) for 25-30 minutes until crispy before tossing with the sauce. Always use fresh lemon juice; bottled juice lacks the essential oils needed to cut through the richness of the fried potatoes. Don't skimp on the garlic—Batata Harra is meant to be pungently aromatic and bold. If you prefer less heat, remove the seeds from the chili or swap the red chili flakes for a mild Aleppo pepper. Ensure the potatoes are bone-dry before frying to achieve maximum crunch and avoid oil splatters.
🍽️ Serving Suggestions
Serve as part of a traditional Meze spread alongside creamy Hummus and smoky Baba Ganoush. Pair with a cold glass of Arak (Levantine anise-flavored spirit) diluted with water and ice. Stuff the potatoes into warm pita bread with a dollop of Toum (garlic sauce) for an incredible sandwich. Excellent as a side dish for grilled meats like Shish Tawook or Lamb Kofta. Serve warm or at room temperature; the flavors actually deepen as it sits for a few minutes.