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.
Ingredients
1 kg potatoes, peeled and cubed
6 cloves garlic, minced
1 large bunch fresh cilantro, chopped
2 tbsp olive oil
1 tsp Aleppo pepper or red pepper flakes
1 tsp ground coriander
Juice of 1 lemon
1 tsp salt
Vegetable oil for frying
1 red chili, sliced
Instructions
1Peel potatoes and cut into 2cm cubes. Rinse in cold water and pat very dry with kitchen towels to ensure crispy frying.
2Heat vegetable oil in a deep skillet to 180C. Fry potato cubes in batches until golden and crispy, about 6-8 minutes per batch.
3Remove fried potatoes with a slotted spoon and drain on paper towels. Discard frying oil from the pan.
4In the same pan, heat olive oil over medium heat. Saute garlic for 30 seconds until fragrant but not browned.
5Add Aleppo pepper, ground coriander, and sliced chili. Toss in the fried potatoes and stir to coat evenly in the spiced oil.
6Remove 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.