Batata Harra (Spicy Potatoes)
Lebanese crispy fried potatoes tossed in a bold sauce of garlic, red chili, cilantro, and lemon juice. A popular mezze side that is fiery, herby, and utterly addictive.
Ingredients
- 2 lbs Yukon Gold or russet potatoes, cubed 3/4 inch
- 1/4 cup olive oil
- 4 cloves garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
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1
Pat 2 lbs cubed 3/4 inch Yukon Gold or russet potatoes very dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
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2
Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer and cook, turning occasionally, until golden and crispy on all sides, about 18-20 minutes. Work in batches if needed to avoid crowding.
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3
Push potatoes to the edges of the pan. Reduce heat to medium. Add 4 cloves minced garlic cloves and 1 tsp crushed red pepper flakes to the center and cook, stirring, for 30 seconds until fragrant.
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4
Toss everything together. Remove from heat and stir in 2 tbsp fresh lemon juice and most of the 1/4 cup chopped fresh cilantro.
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5
Transfer to a serving plate and garnish with remaining fresh cilantro. Serve immediately.