Palestinian Batata Harra
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cubed — 6
- Garlic, minced — 4 cloves
- Chilli flakes — 1/2 tsp
- Chopped coriander — 2 tbsp
- Olive oil, plus extra for frying — 60 ml (2 fl oz)
- Lemon juice — 1 tbsp
- Salt — to taste
Method
- Heat a generous amount of oil in a frying pan and fry the potato cubes until golden and crisp, about
- 12–15 minutes, turning occasionally.
- Drain on paper towels.
- In the same pan with a little fresh olive oil, quickly sauté the garlic and chilli flakes for 30 seconds until fragrant.
- Return the fried potatoes to the pan and toss to coat.
- Add the lemon juice and chopped coriander, tossing well.
- Season with salt and serve hot.
Introduction: Crisp, fried potato cubes tossed with garlic, coriander and a touch of chilli, a well-loved spicy Palestinian side dish.
Cultural Background: Batata harra ('hot potatoes') is a common side found across Palestinian tables, its garlicky, mildly spicy kick offering a lively contrast to milder main dishes.
Tips: Fry the potatoes until deeply golden and crisp before adding the garlic, which can burn quickly if added too early. Toss everything together off the heat to prevent the garlic from over-browning.
Variations: Add a squeeze of extra lemon at the table for more brightness. Adjust the chilli flakes to taste for more or less heat.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in an oven at 200°C (400°F) for 8–10 minutes to restore crispness.
FAQs:
Q: What does 'batata harra' mean?
A: 'Hot potatoes' in Arabic, referring to the dish's garlicky, mildly spicy character.
Q: Can this be made less spicy?
A: Yes, reduce or omit the chilli flakes to taste.
- Potatoes, peeled and cubed — 6
- Garlic, minced — 4 cloves
- Chilli flakes — 1/2 tsp
- Chopped coriander — 2 tbsp
- Olive oil, plus extra for frying — 60 ml (2 fl oz)
- Lemon juice — 1 tbsp
- Salt — to taste
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