Batata Harra
Deep-fried or roasted potato cubes tossed hot with fresh garlic, cilantro, and either chili or Aleppo pepper, so the aromatics bloom in the residual heat rather than cooking down into a sauce. A defining Lebanese mezze dish whose name simply means "hot potatoes," it stays crisp-edged and sharply garlicky rather than soft or saucy.
Vegan
Ingredients
- 1.5 lb potatoes, peeled and cut into 1-inch cubes
- Vegetable oil, for frying (or olive oil, for roasting)
- 5 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- 1 red chili, minced, or 1 tsp Aleppo pepper
- 1/2 tsp ground cumin
- Juice of 1/2 lemon
- Salt, to taste
Steps
- Deep-fry the potato cubes in batches at 350F until golden and crisp, 6-8 minutes, then drain; or toss with olive oil and roast at 425F for 30-35 minutes, turning once, until crisp.
- While the potatoes are still hot, heat a splash of oil in a small pan and saute the garlic just until fragrant, about 30 seconds, taking care not to let it brown.
- Toss the hot potatoes with the garlic, cilantro, chili or Aleppo pepper, and cumin.
- Finish with lemon juice and salt, tossing to coat evenly.
- Serve immediately while hot.