Description
Batata Harra is a traditional Lebanese dish featuring crispy fried potatoes tossed in a bold mixture of garlic, chili flakes, paprika, fresh cilantro, and lemon juice. This flavorful side or appetizer boasts a perfect balance of spicy, tangy, and herbaceous notes, making it a popular choice alongside hummus, grilled meats, or pita bread.
Ingredients
Scale
Potatoes and Oil
- 4 medium Potatoes, peeled and cubed
- 3 tbsp Olive oil
Seasonings and Herbs
- 4 cloves Garlic, minced
- 1 tsp Chili flakes (adjust to taste)
- 1 tsp Paprika
- 2 tbsp Cilantro, chopped
- 2 tbsp Lemon juice
- Salt and Black pepper to taste
Instructions
- Cook the potatoes: Boil the cubed potatoes in salted water for 5–7 minutes until they are slightly tender but still firm enough to hold their shape. Drain them thoroughly to remove excess moisture.
- Crisp them up: Heat olive oil in a large skillet over medium heat. Fry the potatoes for 10–12 minutes, turning occasionally, until they turn golden brown and achieve a crispy exterior.
- Add the flavor: Add the minced garlic, chili flakes, and paprika to the skillet. Cook for 1–2 minutes while stirring constantly until the spices are fragrant and the garlic is aromatic, being careful not to burn the garlic.
- Finish the dish: Stir in the chopped cilantro and lemon juice, tossing to evenly coat the potatoes. Season with salt and black pepper to your taste preference, mixing well.
- Serve: Serve the Batata Harra hot as a flavorful side dish or appetizer, perfect alongside hummus, grilled chicken, pita bread, or falafel.
Notes
- Adjust the amount of chili flakes according to your preferred spice level.
- Boiling the potatoes partially first ensures a soft interior while frying gives them a crispy crust.
- Fresh cilantro and lemon juice are essential for authentic flavor and added brightness.
- If you prefer, you can use sweet potatoes instead of regular potatoes for a sweeter variation.
- Serve immediately for the best texture; leftovers can be reheated in a skillet to retain crispiness.
