Batata Harra is without doubt my signature dish.
It's one of the first recipes I learnt after moving out of home and it's the recipe people ask me for the most, and yes my version is the best 😌
Potatoes, cilantro (also known as fresh coriander), garlic and chilli are all you need to make this simple recipe but as always, it's all about how you treat these most basic of ingredients that will make the difference.
The potatoes
First of all you need to get potatoes that fry well, and by this I mean varieties that retain a crispy crunch when they are golden; Maris Piper and Cyprus potatoes will do the job nicely.
Dice your potatoes into 1-2 cm thick cubes by first slicing into thick rounds, then slicing in half long ways and then into cubes.
Half fry your potatoes in plenty of vegetable oil so they are light gold in colour. You can finish cooking them off with the cilantro and garlic.
The cilantro
Secondly you need a respectably sized bunch of cilantro, preferably from your green grocer and not those sad sample sized bags you find in supermarkets.
When you choose your cilantro make sure it's green and the leaf is supple and vibrant (feel it if you have to).
When I first started making batata harra, I used to add the whole cilantro bunch because I didn't want to waste it.
Little did I know at the time, that this amateur adjustment would be the secret to my spicy cilantro potato glory.
Most recipes will ask you for a handful of cilantro, but it is never enough, the cilantro will wilt and though it may look like a lot, trust me it will be all the more delicious.
And yes it's true that I once went to seven different green grocers turning my nose up at inadequately fresh cilantro in the pursuit of the perfect bunch.
The garlic
Third, take care to never burn the garlic which is easier said than done because garlic waits for you to turn around and then scorch itself 😱
After I heat the regular (not extra virgin) olive oil I put the garlic in and turn it down to the lowest setting, sometimes I even turn off the heat and leave it into simmer for fear of burning it.
At the same time you don't want uncooked garlic which will make you burp offensively so you know when it's done as soon it gets the ever so slightest golden colour, in fact you're going for beige not golden.
The chilli
Next we come to the spice level - you might think me fussy for specifying half of a chilli and of course adjust this according to your spice threshold.
But I feel it is too spicy if I use a whole chilli, so I have found that half of an average sized birds eye chilli creates the optimum spice level.
Top tips
I often freeze batches of washed chopped cilantro for sudden a batata harra fix.
Cilantro is one of the few herbs that freezes well and is nearly as good as the fresh thing. I freeze the chilli too which actually makes it easier to chop finely.
Although it is usually served as a side in restaurants, in my house we have batata harra with salad and other grilled veg such as cauliflowers and aubergines.
My husband even eats it with flatbread (starch on starch I know!) and it goes wonderfully with hummus too.
📖 Recipe
Lebanese Batata Harra
Spicy Cilantro Potatoes
Ingredients
- 1 large bunch of cilantro (fresh coriander)
- 3-4 medium sized frying potatoes diced
- 3 garlic cloves chopped
- ½ of a birds eye chilli finely chopped
- ½ teaspoon salt approx
- 2-3 tablespoon regular olive oil
- Vegetable oil for frying
Instructions
-
Wash the cilantro well, remove any yellow leaves. Roughly chop and set aside
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Cut the potatoes into medium sized cubes, roughly 1-2 cm thick
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Deep fry the potatoes in vegetable oil until golden. Drain on kitchen paper and set aside
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In a wide non stick pan, add a good drizzle of regular olive oil. Add the garlic and sauté on low heat until beige DO NOT BURN
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Add the chopped cilantro, chilli and salt to the garlic and sauté on medium heat for 4-5 minutes
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Add the fried potatoes to the pan and gently sauté for another 2 minutes
-
Adjust the salt and chilli level if necessary and serve.
Recipe Video
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Lena
Everyone now asks me for the recipe. Thank you!!!
Hana
Batata harra like my teta made
alia
im obsessed with this thanks for the recipe
Mina
Many thanks for sharing.
Fey
I like to write a littlee comment to support you.
Zaatar
Thank you, we love hearing from our fans! xx
Jelen
amazing
Fern
I need to to thank yoou for this
Alex
Very good
Phillip
Thanks for providing this info.
Mickey
Great post! We will be linking to this great post on our website.
Keeep up the great writing.
Blair
Wow, amazing recipe
Christin
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Zaatar
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Aimee
Hela
Thank you for this recipe
Robt
Great
Mikayla
Wow, amazing
Ana
Outstanding
Tami
With thanks for shaqring your superb website!
Ozlem tekin
My favourite!! Just like my mom's recipe. But in the end she adds a little bit lemon juice and this makes the dish even more wonderful
Stephen
Keep up the good work
Janie
Oh my goodness! Amazing Thanx!!
Dalton
Very good recipe.
Rachel
I will recommend to my friends.