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Batata Harra (Spicy Fried Potatoes)

The Quirky Foodster Team

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6
Servings

Ingredients

  • Potatoes, peeled and diced into 2 cm (3/4 in) cubes — 600 g (1 1/3 lb)
  • Sunflower oil, for frying
  • Garlic cloves, minced — 3
  • Harissa — 1 tbsp
  • Ground caraway — 1/2 tsp
  • Salt — 1/2 tsp
  • Fresh coriander or parsley, chopped — 2 tbsp
  • Lemon juice — 1 tbsp

Method

  1. Heat about 2 cm (3/4 in) of oil in a frying pan over medium-high heat.
  2. Fry the potato cubes in batches for 8–10 minutes, turning occasionally, until golden and crisp on the outside and tender inside. Drain on paper towels.
  3. Pour off most of the oil, leaving a thin layer, and return the pan to medium heat.
  4. Add the garlic and cook for 30 seconds until fragrant, then stir in the harissa, caraway and salt.
  5. Return the fried potatoes to the pan and toss to coat evenly in the spiced mixture.
  6. Remove from the heat, stir in the lemon juice and fresh herbs, and serve hot.

Introduction: Batata harra, meaning 'spicy potatoes,' are crisp-edged fried potato cubes tossed with garlic, harissa and
coriander, a popular, punchy side served alongside grilled meats or as part of a spread of small dishes.

Cultural Background: Batata harra, meaning 'spicy potatoes,' are crisp-edged fried potato cubes tossed with garlic, harissa and
coriander, a popular, punchy side served alongside grilled meats or as part of a spread of small dishes.

Tips: Fry the potatoes in batches so they don't crowd the pan, which helps them crisp up properly rather than steam. Toss the potatoes in the spiced oil just before serving so they stay crisp.

Variations: Roast the potatoes in the oven instead of frying for a lighter version. Add a pinch of dried mint for extra fragrance. Naturally vegan and vegetarian.

Storage: Refrigerate in an airtight container for up to 2 days; they will lose some crispness.

Reheating: Reheat in a hot dry pan or a 200°C (400°F) oven for 8–10 minutes to re-crisp.

FAQs:

Q: Can I bake these instead of frying?

A: Yes, toss the raw potato cubes in oil and roast at 220°C (425°F) for 25–30 minutes, tossing halfway, then finish with the garlic-harissa mixture.

Q: How spicy are they?

A: Quite spicy by default, though you can reduce the harissa for a milder version.

Q: What do they pair with?

A: Grilled meats, merguez sausage, or as part of a mezze spread.

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