Batata Harra
Golden, crispy potatoes tossed with fiery chili, garlic, lemon and fresh cilantro — a vibrant Lebanese appetizer or side dish.
Ingredients
- potato700 g
- vegetable oil for frying500 ml
- olive oil3 tbsp
- garlic5 cloves
- chili pepper1 pcs
- fresh cilantro30 g
- lemon juice2 tbsp
- salt1 tsp
Instructions
Peel the potatoes, cut into roughly 1–2 cm cubes and pat thoroughly dry with a paper towel.
Pour frying oil into a deep pot and heat to 180 °C. Fry the potatoes in batches for 5–7 minutes, until golden and crisp; transfer to a paper towel to drain.
Finely chop the garlic, chili pepper and cilantro; squeeze the juice from the lemon.
Heat olive oil in a wide skillet over medium heat. Add the garlic and sauté for 30–60 seconds, just until fragrant, taking care not to let it brown.
Add the chili, half the cilantro and salt, stir and cook for 2–3 minutes.
Transfer the fried potatoes into the skillet, drizzle with lemon juice and toss gently so the spicy garlic oil coats all the cubes.
Remove from heat, sprinkle with the remaining cilantro and serve the batata harra hot or warm.
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