Sides
Lebanese Batata Harra
Ingredients
- 800 g (1.75 lb) potatoes, peeled and cubed
- 4 cloves garlic, minced
- 15 g (1/4 cup) fresh coriander, chopped
- 1-2 red chilies, finely chopped
- 45 ml (3 tbsp) olive oil, plus oil for frying
- 30 ml (2 tbsp) lemon juice
- 5 g (1 tsp) salt
Method
- Heat oil for frying in a deep pan to 180°C (350°F).
- Fry the potato cubes in batches for 6-8 minutes until golden and crisp; drain on paper towels.
- In a separate small pan, warm the 3 tablespoons olive oil and sauté garlic and chili for 1 minute until fragrant.
- Toss the fried potatoes with the garlic-chili oil, coriander, lemon juice and salt.
- Serve immediately while hot and crisp.
Introduction: Spicy fried potatoes tossed with garlic, coriander and chili, batata harra is a fiery, addictive side served across the Lebanese mezze spread, especially popular in coastal cities.
Cultural Background: Spicy fried potatoes tossed with garlic, coriander and chili, batata harra is a fiery, addictive side served across the Lebanese mezze spread, especially popular in coastal cities.
Tips: Fry in small batches to keep the oil temperature consistent and the potatoes crisp. Add the lemon juice at the very end so the potatoes stay crunchy.
Variations: For a lighter version, roast the potatoes at 220°C (425°F) for 30-35 minutes instead of frying. Adjust chili quantity to taste.
Storage: Best eaten fresh; refrigerate leftovers for up to 2 days, though texture softens.
Reheating: Reheat in a hot dry pan or oven at 200°C (400°F) for 8-10 minutes to re-crisp.
FAQs:
Q: Can I bake instead of fry batata harra?
A: Yes, toss cubed potatoes in oil and roast at high heat, then finish with the garlic-chili mixture.
Q: How spicy is this dish traditionally?
A: It varies by household; start with one chili and adjust to your preferred heat level.
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