Ingredients
Potatoes
- 1 kgwaxy potatoes, peeled and in 2 cm cubes
- 4 tbspolive oil
- 1 tspsalt
The dressing
- 8 clovesgarlic, finely minced
- 1large bunch coriander, finely chopped
- 1–2red chillies, minced, or 1 tsp Aleppo pepper
- 3 tbspolive oil
- juice of 1 lemon
- ½ tspsalt
To serve
- lemon wedges
Directions
- Rinse the cubed potatoes in cold water until it runs clear, then dry them completely on a cloth. Surface starch and water are the two things that stop potatoes crisping.
- Fry them in the olive oil in a wide pan over medium-high heat, in a single layer, for 20–25 minutes, turning every few minutes, until deeply golden and crisp on all sides. Alternatively roast at 220°C (425°F) for 30 minutes.
- Do not crowd the pan. Cook in two batches if you have to — crowded potatoes steam and go soft, and there is no way back.
- Season with the salt only once they are crisp. Salting early draws out moisture and softens the crust.
- In a separate small pan, warm the 3 tbsp of oil and cook the garlic and chilli for 60–90 seconds only, until fragrant and just turning pale. Garlic burns fast and bitter garlic will carry through the whole dish.
- Take the garlic pan off the heat, stir in the coriander so it wilts in the residual heat, then the lemon juice and salt.
- Pour this over the hot potatoes and toss quickly. Serve immediately, while the potatoes are still crisp and the coriander still bright green.
- It is served hot as a side or warm as part of a mezze spread.
Technique
- The dressing goes on at the very last moment. Left to sit, the potatoes absorb the lemon and soften.
- Coriander in quantity — a whole bunch is correct, not a garnish.
- Waxy potatoes hold their cube shape; floury ones break up and go fluffy inside, which some prefer but is not traditional.
Substitutions
- Deep-fried rather than pan-fried for a crisper result, which is how restaurants do it.
- Aleppo pepper instead of fresh chilli for a fruitier, milder heat.
Variations
- A version with a spoonful of tomato paste stirred into the garlic oil.
- Served with a fried egg on top as a breakfast.
History
Fried potato cubes tossed with coriander, garlic and red pepper, a regular on the mezze table.
Frequently asked questions
What is Batata harra?
Batata harra is a salad & side from Lebanon: cubed potatoes fried with garlic, coriander and chili. Fried potato cubes tossed with coriander, garlic and red pepper, a regular on the mezze table.
How long does Batata harra take to make?
Batata harra takes 15 min of preparation and 30 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Batata harra?
Yes, within limits. Deep-fried rather than pan-fried for a crisper result, which is how restaurants do it. Aleppo pepper instead of fresh chilli for a fruitier, milder heat.
What is the most important thing to get right in Batata harra?
Do not crowd the pan. Cook in two batches if you have to — crowded potatoes steam and go soft, and there is no way back.
