Lebanese Spicy Potatoes (Batata Harra)
Make flavorful and spicy Lebanese potatoes (Batata Harra). This side dish is perfect for grilled meats or mezze and is ideal for brunch or dinner.
Servings: 6
Ingredients
- 2.2 lb potatoes Russet or Yukon gold is best
- vegetable oil enough to deep fry the potatoes (unless using a different cooking method)
- 3 cloves garlic small (or 1 tsp minced)
- 1 tsp olive oil
- 1/2 tsp ground coriander
- 1/4 tsp chili powder
- 1 oz cilantro finely chopped
- 3 Tbsp lemon juice from 1 lemon
- 1 tsp salt
Instructions
Prepare the potatoes
- Wash and peel potatoes. Cut them into small, even-sized cubes.
- Place them in a bowl of water and soak for about 20 minutes. Rinse well and pat them dry thoroughly.
Cook the potatoes
- Choose your preferred cooking method:Roast Potatoes: Toss in olive oil and bake in a preheated oven at 400ºF/200ºC for about 30-35 minutes or until golden brown and crispy, turning them halfway through.Air-Fry Potatoes: Toss in olive oil and air fry until golden brown and crispy at 400ºF/200ºC (20-25 minutes, flipping them halfway through).Deep-Fry Potatoes once: Heat enough vegetable oil in a deep fryer or a large heavy-bottomed pan to about 350-375°F/175-190°C. Deep-fry the potatoes in batches for 6-10 minutes until golden brown and crispy.Double-fry the potatoes (traditional method): Heat enough oil in a large heavy-bottomed pan to about around 300°F/150°C. Fry the potatoes (in batches if necessary) for 3-5 minutes until they are pale yellow. Remove them from the pan and drain on paper towels to remove any excess oil. Cool completely.Spread the potato cubes in a single layer on a baking tray and freeze them for a few hours until they are fully frozen (or overnight). Once frozen, fry the potatoes again until golden and cripsy. It's best to fry them at around 375°F/190°C, in batches if necessary, for about 2-4 minutes. Lay them on kitchen paper to absorb any excess oil before moving on to the next step.
Toast the potatoes with spices
- Finely chop the cilantro and crush or mince the garlic cloves.
- In a large pan, heat 1 tsp olive oil at medium-low. Briefly sauté the garlic for about ten seconds until fragrant. Immediately add the cooked potatoes, chili powder, and ground coriander powder. Mix to combine.
- Sprinkle the chopped cilantro incrementally and mix until thoroughly incorporated. Add the lemon juice and salt, and enjoy.Serve the batata harra warm or cool with lemon wedges.
Video
Notes
To store: Keep any leftover batata harra in an airtight container in the fridge for 4-5 days.
Check the blog post for serving suggestions!
Nutrition
Serving: 1g | Calories: 140kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 405mg | Potassium: 736mg | Fiber: 2g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2mg