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Batata harra
Also known as بطاطا حارة · batata hara · batata harrah · spicy potatoes with coriander
Potato cubes fried crisp then tossed with garlic, coriander, chilli and lemon. Sharp, hot and impossible to stop eating.
Typical serving
420 kcal
usually 330–530 kcal
 Protein | 6 g |
|---|---|
 Carbs | 50 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide pan — the potatoes have to sit in one layer
Ingredients
Serves 2 · dimmer marks are storecupboard
- 600gpotatoes — waxy — floury ones fall apart
- 3 tbspolive oil
- 6garlic cloves
- 1 large bunchcoriander
- 1chilli
- 1lemon
- to tastesalt
Method
6 steps
chop · 7mPotatoes into two-centimetre cubes, as even as you can manage, rinsed and then dried completely on a cloth.
boil · 8mInto salted boiling water for four or five minutes only, until the edges just give, then drained and left in the colander to steam themselves dry.
- chop · 5m
Garlic and chilli minced fine, coriander chopped — stalks as well, they carry most of the flavour.
fry · 18mInto a wide pan with the oil in one single layer and left alone until each face has browned before they are turned at all. Stirred about, they steam rather than fry.
- fry · 2m
Garlic and chilli in for the final minute and no longer — burnt garlic turns the whole pan bitter and nothing else in here can hide it.
finish · 3mOff the heat, coriander and lemon through while everything is still hot enough to steam, and salt at the end.
Worth knowing
The Lebanese answer to the chip — the lemon goes on at the end, off the heat, so the crust keeps its crackle.
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