Batata harra
Batata harra, from above
VegVeganLebanon

Batata harra

Crispy potatoes tossed in garlic, coriander and chilli. Gone in sixty seconds.

35 minTime
4 gProtein each
mediumSpice
Spicy potatoes2 chapters · 1 min read

Make it your way

Grandma's wayFried crisp, Lebanese mezze style.
The original
215kcalsame
4 gproteinsame
4 gfibresame
35minutessame

The original batata harra.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 medium, in 2 cm cubes
Cooking oil (vegetable oil)3 tbsp
Garlic4 cloves, minced
Coriander leaves (cilantro)½ cup chopped
Green chilli2, minced
Kashmiri chilli powder1 tsp, or Aleppo pepper
Lemon juice2 tbsp
Saltto taste

Method

4 steps
  1. 1Parboil the potato cubes in salted water for 5 minutes, drain and steam dry.
  2. 2Fry or roast in the oil until deep golden and crisp on all sides.
  3. 3Lower the heat, push potatoes aside, fry garlic, chilli and half the coriander for 30 seconds.
  4. 4Toss everything with chilli powder, lemon and the rest of the coriander.
Serve it like this

Tip into a shallow bowl, scatter extra coriander and serve hot with lemon wedges and toum on the side.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Batata harra: a bread or rice, a side, something to drink and something sweet.

Bread or rice Sayadieh75 min
Bread or rice Manakish za'atar90 min
With a main Shish taouk45 min
With a main Kafta mishwiyeh35 min
On the side Toum20 min
On the side Fattoush25 min
To drink Jallab5 min
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