Batata Harra (Spicy Lebanese Potatoes)
Batata Harra is a spicy Lebanese side dish featuring crispy potatoes tossed in a garlicky, herbaceous sauce. This simple yet flavorful recipe is perfect as a side or a snack and is naturally gluten-free and vegan.
Servings: 4 servings
Ingredients
- 2 pounds potatoes about 5 medium potatoes, peeled and diced into ¾-inch cubes
- 2 tablespoons olive oil for frying and flavor
- ½ teaspoon salt enhances the natural flavor of the potatoes
- ¼ teaspoon ground black pepper adds a mild heat and depth
- 3 cloves garlic minced, for that signature garlicky punch
- 1 teaspoon ground coriander brings a warm, citrusy note
- ½ teaspoon red chili flakes adjust to taste for desired spiciness
- 2 tablespoons fresh cilantro chopped, adds freshness and color
- 1 tablespoon fresh lemon juice brightens the dish with acidity
Instructions
- Peel and dice the potatoes into uniform ¾-inch cubes. Rinse under cold water to remove excess starch and pat dry thoroughly with a clean kitchen towel or paper towels.
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes in a single layer without overcrowding. Fry for about 10-12 minutes, turning occasionally, until golden brown and crispy on all sides.
- Reduce heat to medium. Add minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to burn it. Sprinkle salt, black pepper, ground coriander, and red chili flakes over the potatoes. Toss to coat evenly.
- Remove the skillet from heat and stir in chopped cilantro and fresh lemon juice to add brightness and balance the spicy heat.
- Transfer the Batata Harra to a serving dish and enjoy immediately while warm and crispy.
Equipment
- Large Skillet
- Knife
- Cutting Board
- Paper Towels
Notes
Choose starchy potatoes like Russets for best crispiness. Avoid overcrowding the pan by frying in batches if needed. Dry potatoes thoroughly before frying. Adjust chili flakes to your preferred spice level. Serve immediately for best texture. Variations include adding toasted nuts, using different herbs like parsley or mint, adding tahini for creaminess, or baking instead of frying at 425°F (220°C) for 25-30 minutes.