Levantine cuisine · Vegetable Dishes

Batata Harra

Crispy fried potato cubes tossed with garlic, cilantro and chili, finished with a squeeze of lemon.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 6 tbsp olive oil
• 6 garlic cloves
• 1 bunch cilantro
• 1 red chili pepper
• 1 tsp chili flakes
• 1 tsp coriander seeds
• 1 lemon
• Salt, pepper

Instructions

1. Peel the potatoes, cut into even 2 cm cubes, rinse briefly and pat very dry - only dry cubes turn properly crispy.
2. Heat the olive oil in a wide pan until very hot and fry the potatoes in a single layer for 12-15 min, turning only every few minutes, until golden brown and crusty all over.
3. Meanwhile finely chop the garlic, deseed the chili pepper and slice into thin rings, and roughly chop the cilantro.
4. Reduce the heat, add the garlic, chili rings, chili flakes and the coriander seeds crushed in a mortar and cook for 1 min until the garlic is fragrant but not browned.
5. Season with salt and pepper, fold in the cilantro and toss the pan vigorously so the spices and herbs distribute evenly.
6. Drizzle with the lemon juice and serve immediately, hot, as a mezze or side dish.