📝 About This Recipe
A cornerstone of the Lebanese mezze table, Batata Harra translates literally to 'spicy potatoes,' but it is so much more than its name suggests. This dish features golden, crispy potato cubes tossed in a vibrant infusion of extra virgin olive oil, pungent garlic, earthy coriander, and a kick of red chili. It is a sensory explosion of textures and aromatics that captures the sun-drenched flavors of the Levant in every bite.
🥗 Ingredients
The Potatoes
- 2 lbs Russet or Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 4 cups Vegetable oil (for deep frying, or 3 tbsp if roasting)
- 1 teaspoon Salt (to season the frying water)
The Aromatic Sauté
- 3 tablespoons Extra virgin olive oil (high quality for best flavor)
- 6 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 preferred spice level)
- 1/2 teaspoon Shatta (Middle Eastern chili paste) or Cayenne (for an authentic deep heat)
- 1 teaspoon Ground coriander (to reinforce the herbal notes)
- 1/2 teaspoon Smoked paprika (for color and a hint of depth)
The Finishing Touches
- 1/2 lemon Lemon juice (freshly squeezed)
- to taste Sea salt (flaky salt is preferred)
- 2 tablespoons Pomegranate arils (optional for garnish and sweetness)
👨🍳 Instructions
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1
Start by prepping your potatoes. Peel and cut them into uniform 1-inch cubes to ensure even cooking.
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2
Place the potato cubes in a large bowl of cold water for 10 minutes to remove excess starch; this is the secret to ultimate crispiness.
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3
Drain the potatoes and pat them thoroughly dry with a clean kitchen towel. Moisture is the enemy of a good fry!
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4
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C).
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5
Fry the potatoes in batches for 8-10 minutes until they are golden brown and have a visible crunch on the exterior. Do not overcrowd the pot.
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6
Use a slotted spoon to transfer the fried potatoes to a plate lined with paper towels to drain excess oil. Sprinkle immediately with a pinch of salt.
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7
In a large wide skillet, heat the extra virgin olive oil over medium-low heat.
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8
Add the minced garlic and the finely chopped cilantro stems (save the leaves for later). Sauté for 1-2 minutes until the garlic is fragrant and translucent, but not browned.
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9
Stir in the chili flakes, shatta (or cayenne), ground coriander, and smoked paprika. Let the spices bloom in the oil for 30 seconds.
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10
Increase the heat to medium and carefully add the fried potatoes into the skillet.
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11
Toss the potatoes gently for 2-3 minutes, ensuring every cube is coated in the spicy garlic-cilantro oil.
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12
Turn off the heat. Fold in the fresh cilantro leaves and squeeze the fresh lemon juice over the top.
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13
Give it one final toss and transfer to a serving platter. Garnish with pomegranate arils if using for a pop of color.
💡 Chef's Tips
For a healthier version, toss the potato cubes in olive oil and roast at 425°F (220°C) for 25-30 minutes until crispy before tossing with the aromatics. Always use fresh cilantro; dried cilantro will not provide the necessary bright flavor profile of this dish. Be careful not to burn the garlic; bitter garlic will ruin the delicate balance of the lemon and herbs. If you like it extra spicy, add a teaspoon of Aleppo pepper for a mild, fruity heat alongside the chili flakes. Soaking the potatoes in salted water helps season them from the inside out and improves the final texture.
🍽️ Serving Suggestions
Serve warm or at room temperature as part of a traditional mezze spread with hummus and baba ganoush. Pair with a side of creamy garlic sauce (Toum) for a truly decadent dipping experience. Use as a filling for a Lebanese-style wrap with pita bread, pickled turnips, and extra fresh herbs. Accompany with a crisp, cold Arak or a light, citrusy Sauvignon Blanc to cut through the richness. Serve alongside grilled lamb chops or chicken tawook for a complete Middle Eastern feast.