Arabic recipesStarters
Batata Harra Recipe: Crispy Lebanese Spicy Garlic and Coriander Potatoes
Batata harra is a classic hot Lebanese mezze of golden, crispy potato cubes tossed in olive oil sizzled with crushed garlic, ground and fresh coriander, fiery shatta chili and a bright squeeze of lemon juice. Served straight from the skillet, it pairs effortlessly with flatbread, hummus and grilled meats.
Also known as:Lebanese spicy potatoesGarlic coriander chili potatoesBatata bil-kuzbara
Servings4
Prep time15 min
Cook time25 min
Ingredients
Add ingredients to cart- 800 g all-purpose or waxy potatoes, peeled and cut into 2 cm cubes
- Vegetable oil for frying (or 3 tbsp oil for high-heat oven roasting)
- 4 tbsp extra-virgin olive oil for the spice skillet
- 5 garlic cloves, finely crushed
- 1 tsp ground coriander + 1 generous bunch fresh coriander leaves, finely chopped
- 1 to 1.5 tbsp hot red chili sauce (shatta) or coarse red chili flakes
- Juice of 1 large lemon and flaky salt
Preparation Steps
- 1Soak the diced potatoes in cold water for 15 minutes to rinse off surface starch, then drain and pat completely dry with a clean kitchen towel.
- 2Fry the potatoes in hot oil (or roast at 220 C on a preheated tray) until crisp and deep golden on the outside and fluffy within, then drain briefly.
- 3Warm the olive oil in a wide skillet over medium-low heat and stir in the crushed garlic, ground coriander and shatta or chili flakes for just 45 seconds until aromatic without letting the garlic brown.
- 4Toss the hot crispy potatoes into the skillet with salt and half the chopped fresh coriander, shaking the pan for 1 minute so every cube is glossed in spiced oil.
- 5Pull off the heat immediately, fold through the fresh lemon juice and remaining green coriander, and serve piping hot.
