Batata Harra Halabiya (Aleppo Spicy Potatoes)

The Quirky Foodster Team

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Servings

Ingredients

Medium potatoes, cut into 2 cm (3/4 inch) cubes — 4
Garlic, minced — 3 cloves
Red chili, finely chopped — 1
Chopped fresh coriander — 2 tbsp
Vegetable oil — 45 ml (3 tbsp)
Ground cumin — 1/2 tsp
Salt — to taste
Lemon juice — 15 ml (1 tbsp)

Method

Heat the oil in a frying pan and fry the potato cubes until golden and crisp, about 12-15 minutes, turning occasionally.
Add the garlic and chili in the last 2 minutes of frying, stirring to avoid burning the garlic.
Season with cumin and salt, and toss well.
Remove from heat, stir through the coriander and a squeeze of lemon juice, then serve hot.

Introduction: A punchy, garlicky fried potato dish popular in Aleppo’s mezze culture, batata harra (‘spicy potatoes’) gets its kick from fresh chili and coriander, offering a bold contrast to milder dishes on the table.

Cultural Background: A punchy, garlicky fried potato dish popular in Aleppo’s mezze culture, batata harra (‘spicy potatoes’) gets its kick from fresh chili and coriander, offering a bold contrast to milder dishes on the table.

Tips: Add garlic near the end of cooking so it doesn’t burn and turn bitter. Pat the potato cubes dry before frying for maximum crispness.

Variations: Bake the potatoes instead of frying for a lighter version. Add a drizzle of tahini sauce for a creamier finish.

Storage: Best eaten fresh; refrigerate leftovers for up to 2 days.

Reheating: Reheat in a hot dry pan or oven to restore crispness; microwaving will soften them.

FAQs:

Q: How spicy is batata harra?

A: It has a moderate heat from fresh chili, which can be reduced by removing the seeds.

Q: Can I air-fry the potatoes?

A: Yes, air-frying at 200°C (400°F) for about 20 minutes gives a similar crisp result with less oil.