Lebanese
Batata Harra
Crisp fried potatoes are tossed hot with garlic, fresh coriander, chili, and lemon, the classic Lebanese way. The edges stay golden while the seasoning clings in a bright, spicy coating.
Ingredients
- Waxy potatoes, peeled and cut into 2 cm cubes500g
- Vegetable oil, for fryingas needed
- Extra-virgin olive oil2 tbsp
- Garlic cloves, finely minced4
- Fresh coriander leaves and tender stems, finely chopped1/2 cup
- Fresh red chili, finely chopped1 small
- Aleppo pepper or Lebanese red pepper flakes1/2 tsp
- Ground coriander1/2 tsp
- Fine sea salt3/4 tsp
- Fresh lemon juice1 tbsp
- Lemon wedges, for serving2
Method
- Rinse the potato cubes in cold water until the water runs mostly clear, then drain and dry very thoroughly with a clean towel.
- Heat 5 cm of vegetable oil in a deep pan to 175°C.
- Fry the potatoes in batches until deeply golden and crisp, 7 to 9 minutes per batch.
- Transfer the fried potatoes to a rack or paper towels and season immediately with a little of the salt.
- Warm the olive oil in a wide skillet over medium heat.
- Add the minced garlic and stir for 20 to 30 seconds, just until fragrant and pale gold.
- Add the chopped chili, Aleppo pepper, ground coriander, and remaining salt, and stir briefly without letting the garlic brown.
- Add the chopped fresh coriander and cook for 15 seconds until aromatic.
- Add the hot fried potatoes to the skillet and toss gently until evenly coated with the garlic-coriander mixture.
- Turn off the heat, sprinkle with lemon juice, toss once more, and serve immediately with lemon wedges.
Common questions
Can I substitute the waxy potatoes in Batata Harra with another type of potato?
Yes, but waxy potatoes hold their shape best. Yukon Gold is the closest easy substitute. Avoid very starchy potatoes like Russets if possible, because they can break apart and turn fluffy instead of staying crisp.
How long does it take to make Batata Harra from start to finish?
Plan on about 35 to 45 minutes total. Most of that is peeling, cutting, drying, and frying the potatoes in batches. The garlic-herb toss comes together very quickly, in just a few minutes.
What are the most common mistakes when making Batata Harra?
The biggest mistakes are not drying the potatoes well, overcrowding the oil, and letting the garlic brown. Wet potatoes cause splattering and sogginess, crowded batches lower the oil temperature, and browned garlic tastes bitter.
How should I store leftovers, and can I reheat Batata Harra?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore some crispness. Avoid the microwave if you want to keep the potatoes from turning soft.
What should I serve with Batata Harra?
Serve it right away with lemon wedges for squeezing over the top. It works well as a side dish with grilled meats, chicken, fish, or mezze spreads, and it is especially good alongside yogurt or tahini-based sauces.