Best Batata Harra Spicy Lebanese Potatoes Recipes

Batata Harra (Spicy Lebanese Potatoes) image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 9

4 large starchy potatoes
Vegetable oil, for frying
9 cloves garlic
1 tablespoon flaky sea salt
2 small, spicy fresh red or green chile peppers, plus more for serving
Juice of 2 lemons
1/4 cup chopped cilantro, plus more for serving
1/4 cup olive oil
1/2 teaspoon paprika

Steps:

Put the potatoes in a pot that holds them in a single layer and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender but still hold their shape, about 30 minutes. Drain and let cool. When the potatoes are cool enough to handle, remove their skins.
Pour several inches of vegetable oil into a large heavy pot and bring to 350 degrees F over high heat.
While the oil heats, cut the potatoes into cubes.
Fry the potatoes until golden, 5 to 7 minutes.
Meanwhile, mash the garlic and 1 tablespoon flaky sea salt with a mortar and pestle until a paste forms. Stem and roughly chop the chiles and add them to the mortar; continue mashing. Add the lemon juice, cilantro, and olive oil and mix well. Taste for seasoning and add more salt if necessary.
Remove the potatoes to a heatproof mixing bowl with a slotted spoon.
Pour the dressing over the potatoes and toss to combine. Transfer to a serving dish and sprinkle with paprika, chopped chiles and cilantro.

Lebanese Spicy Potatoes (Batata Harra) image

Provided by Lee Thayer

Categories Potatoes

Time 45m

Number Of Ingredients 7

3 c potatoes, cubed
1 tsp salt
2 Tbsp olive oil
3 clove garlic, smashed and minced
1 tsp red chili paste, or less to taste
50 g fresh cilantro, chopped, (2 oz)
1/2 c lemon or lime juice

Steps:

1. Cube your potatoes, I used 2 1/2 medium sized potatoes for just over 3 cups.
2. Bring a pot of water to a boil, the potatoes the potatoes and boil for 10 minutes with 1 teaspoon of salt added. Remove potatoes and drain.
3. Prep the other ingredients while the potatoes are boiling. Shown here my garlic, cilantro, chili paste (one 1 teaspoon of that was used, a small bag lasts a while), and the lime juice. I use lime juice as it is everywhere, lemon juice on the other hand is not that easy to find, they can be used interchangeably.
4. Take drained potatoes and fry in oil, drain potatoes on paper towels. (I actually forgot this step but the potatoes turned out perfect.)
5. Heat olive oil in a non stick, large skillet, add garlic and chili paste, cook for just a minute or then add cilantro and lemon (lime) juice, cook for a few minutes.
6. Add the potatoes. The potatoes will cook through and the liquid will be absorbed.
7. Cook until starting to browned, when the liquid is absorbed, the potatoes will be tender. Ready to serve. This is an excellent side dish.