Spicy Potatoes (Batata Harra)
Crispy fried potato cubes tossed with garlic, cilantro, and a sharp chile kick.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
Batata harra is a Lebanese mezze of golden fried potatoes finished with garlic, lemon, and fresh herbs for a bright, spicy bite. The potatoes are cooked until deeply crisp on the outside and tender within, then tossed warm so they soak up the garlicky, citrusy coating. Serve it as part of a mezze spread or alongside grilled meats.
Ingredients
- 2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
- 1/2 cup vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh cilantro, chopped
- 1 red bell pepper, diced small (optional)
Method
-
Rinse the cubed potatoes in cold water, then pat them thoroughly dry with a kitchen towel to remove excess moisture.
-
Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.
-
Add the potatoes in a single layer, working in batches if needed, and fry until golden and crisp on all sides, turning occasionally, about 15 to 18 minutes.
-
Transfer the crisped potatoes to a paper-towel-lined plate to drain, leaving about 1 tablespoon of oil in the skillet.
-
If using, add the diced red bell pepper to the skillet and sauté over medium heat until just softened, about 3 minutes.
-
Reduce heat to medium-low, add the minced garlic, red pepper flakes, cumin, paprika, and cayenne to the skillet, and cook, stirring constantly, until fragrant, about 30 to 45 seconds.
-
Return the fried potatoes to the skillet and toss to coat evenly in the garlic and spice mixture.
-
Remove from heat, season with salt and black pepper, and drizzle with lemon juice, tossing to combine.
-
Transfer to a serving plate, sprinkle with chopped cilantro, and serve warm.
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Spicy Potatoes (Batata Harra)
Batata harra is a Lebanese mezze of golden fried potatoes finished with garlic, lemon, and fresh herbs for a bright, spicy bite. The potatoes are cooked until deeply crisp on the outside and tender within, then tossed warm so they soak up the garlicky, citrusy coating. Serve it as part of a mezze spread or alongside grilled meats.
40 min 4 servings 310 cal
Ingredients
- 2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
- 1/2 cup vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh cilantro, chopped
- 1 red bell pepper, diced small (optional)
Method
- 1
Rinse the cubed potatoes in cold water, then pat them thoroughly dry with a kitchen towel to remove excess moisture.
- 2
Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.
- 3
Add the potatoes in a single layer, working in batches if needed, and fry until golden and crisp on all sides, turning occasionally, about 15 to 18 minutes.
- 4
Transfer the crisped potatoes to a paper-towel-lined plate to drain, leaving about 1 tablespoon of oil in the skillet.
- 5
If using, add the diced red bell pepper to the skillet and sauté over medium heat until just softened, about 3 minutes.
- 6
Reduce heat to medium-low, add the minced garlic, red pepper flakes, cumin, paprika, and cayenne to the skillet, and cook, stirring constantly, until fragrant, about 30 to 45 seconds.
- 7
Return the fried potatoes to the skillet and toss to coat evenly in the garlic and spice mixture.
- 8
Remove from heat, season with salt and black pepper, and drizzle with lemon juice, tossing to combine.
- 9
Transfer to a serving plate, sprinkle with chopped cilantro, and serve warm.
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