Lebanese Spicy Potatoes | Batata Harra
Before fries were a common item in Lebanon, Batata Harra was the fried potato dish served as a part of every mezze. The potatoes are fried or roasted till crisp and tossed with garlic and cilantro, with some variations in every region.
Potatoes | 2 Large Russet - Peeled and cubed
Garlic | 5 Cloves - Peeled and crushed into a paste
Cilantro | 1/2 Cup - Chopped
Hot Pepper | 1/2 Tbsp - Diced fine and crushed with the garlic
Lemon Juice | 1/2 Tbsp
Cumin | 1 Pinch
- Soak potatoes in water for 30 mins
- Blanch potatoes in boiling water for 2 mins and then place ice water, remove, drain and allow to dry
- Fry or roast potatoes till golden (350F)
- In a small pan, place 1 Tbsp of oil, and on medium high heat lightly fry the cilantro and garlic (and hot pepper if desired) together (1-2 mins)
- Toss the potatoes with the cilantro and garlic
- Salt to taste (finish with lemon juice and cumin here if desired)
To Serve: Is best with a salad (tabbouleh or fattoush).