Batata Harra
Spicy Levantine potatoes: chunky potato cubes pan-fried until deep gold, tossed off-heat with garlic, fresh coriander, chilli flakes and lemon. Eaten as a mezze side or alongside grilled meats. Hot, garlicky, herbal - the classic Jordanian / Lebanese vegetable side that sits next to hummus on every mezze table.
Overview
Potato cubes par-boil for 6 minutes to set the inside, drain, dry. Fried in olive oil at medium-high until deeply golden all sides (15 minutes). Off heat, garlic, coriander, chilli flakes, salt, lemon juice toss through. A handful of fresh coriander leaves on top.
Ingredients
- 800 g floury potatoes (peeled, cut into 2 cm cubes)
- 1 teaspoon salt (for boil)
- 100 ml olive oil
- 8 garlic cloves (crushed)
- 1 ½ teaspoons dried chilli flakes (Aleppo or regular)
- ½ teaspoon ground cumin
- ½ teaspoon salt (to taste)
- ½ lemon (juice)
- 1 small bunch fresh coriander (chopped - 4 tablespoons)
- 1 tablespoon sumac (optional)
Method
Stage 1 - Par-boil
- Bring a pot of salted water to a hard boil.
- Add potato cubes; cook 6 minutes (still firm in the centre).
- Drain very well; spread on a tea towel to dry the surface.
Stage 2 - Fry
- Heat the olive oil in a wide heavy pan over medium-high.
- Add the dried potatoes in a single layer (work in batches if needed).
- Fry 12-15 minutes total, turning every few minutes, until deeply golden on all sides.
Stage 3 - Drain
- Lift onto kitchen paper; reserve the oil in the pan.
Stage 4 - Garlic
- Pour off all but 3 tablespoons of the frying oil.
- Reduce heat to medium-low; add crushed garlic; cook 60 seconds - pale gold, not brown.
- Stir in chilli flakes, cumin, salt.
Stage 5 - Combine
- Return the fried potatoes; toss to coat in the garlic-chilli oil.
- Off heat. Squeeze in lemon juice; toss again.
- Add chopped coriander; toss.
Stage 6 - Serve
- Tip into a warm serving bowl; sprinkle sumac if using.
- Eat warm with grilled meats, alongside hummus, or as part of a mezze.
Notes
- Dry the potatoes well: Wet potatoes spatter and don't crisp. The tea-towel step is important.
- Garlic just gold: Brown garlic is bitter and ruins the dish. 60 seconds is enough.
- Aleppo chilli: The right chilli flake for Levantine cooking - fruity, medium heat. Substitute regular chilli flakes with a pinch of paprika.
Storage
- Refrigerate 2 days. Reheat in a hot pan to re-crisp.
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