This Batata Harra is a flavorful Lebanese spicy potato dish with garlic and coriander. It is perfect as a side for grilled meats or mezze, and is ideal for brunch or dinner.
Wash and peel the potatoes. Cut them into small or medium potato cubes (depending on how crispy you like them).Place the cubes into a bowl of water as you go.
Rinse them well to get rid of the excess starch. Swish them around in the bowl, then drain and repeat the process once more.
Dry them thoroughly, using a clean towel to absorb the water - this allows them to crisp up in the oven.
Finely chop the cilantro. Slice the chili and remove the stem and seeds. Crush/mince the garlic cloves. Set them aside.
Roast the potatoes
Spread the potato cubes in a single layer on a baking tray/s, with a little space between them for airflow. Drizzle with a little olive oil and add a sprinkle of salt, then toss lightly to thoroughly coat the cubes.
Roast the potatoes in the preheated oven at 400ºF/200ºC for about 25-30 minutes (check on them after 20 minutes).
Sauté the aromatics
Meanwhile, in the last 5-10 minutes of the potatoes roasting, make the flavoring. In a skillet, heat a little olive oil over medium heat. Add the minced garlic and lightly sauté for a couple of minutes.
Add the chili and lemon juice and cook for a further minute. Add the cilantro and stir it in well until just wilted. Add some salt over the sautéed mixture and mix in well.
Combine the batata harra
Once the potatoes are roasted, add them to the sautéed mixture. Mix well then serve them immediately.
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Notes
Alternative cooking method: The traditional method is to deep fry the potatoes. Heat enough vegetable oil in a deep fryer or a large pan and fry the potatoes in batches for 5-6 minutes until light golden. Then place on paper towels to remove excess oil.To store: These spicy potatoes are best enjoyed fresh, while crispy and warm from the oven. However, you can allow them to cool and keep them in an airtight container in the fridge for 1-2 days.Check the blog post for serving suggestions!