Golden-crisp potato cubes tossed with garlic, cilantro, chili, and a squeeze of lemon, served sizzling hot. This fiery Lebanese side dish turns simple potatoes into an addictive, aromatic treat.
Nutrition & Info
Equipment Needed
Instructions
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1
Peel potatoes and cut into 2cm cubes. Rinse in cold water and pat very dry with kitchen towels to ensure crispy frying.
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2
Heat vegetable oil in a deep skillet to 180C. Fry potato cubes in batches until golden and crispy, about 6-8 minutes per batch.
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3
Remove fried potatoes with a slotted spoon and drain on paper towels. Discard frying oil from the pan.
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4
In the same pan, heat olive oil over medium heat. Saute garlic for 30 seconds until fragrant but not browned.
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5
Add Aleppo pepper, ground coriander, and sliced chili. Toss in the fried potatoes and stir to coat evenly in the spiced oil.
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6
Remove from heat, squeeze lemon juice over the potatoes, and toss with fresh cilantro. Serve immediately while sizzling hot.
Did You Know?
Batata harra is Beirut street food royalty — every neighborhood restaurant claims theirs is the crispiest and spiciest in the city.
Chef's Notes
Equipment Tips
- deep skillet or wok
- sharp knife
- slotted spoon
The Story Behind Batata Harra
Batata harra emerged as a beloved Lebanese meze dish that showcases the cuisine's love of bold spicing and fresh herbs. The name literally means "spicy potatoes" in Arabic. Found in every restaurant from upscale Beirut eateries to humble village kitchens, it represents the democratic nature of Lebanese food where simple ingredients done well earn a place on every table alongside more elaborate dishes.
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