Lebanese Spicy Potatoes Batata Harra Recipes

BATATA HARRA (SPICY LEBANESE POTATOES)

Batata Harra (Spicy Lebanese Potatoes) image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

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 SPICED POTATOES (BATATA HARRA)

Lebanese Spiced Potatoes (Batata Harra) image

Similar to the flavourful potatoes you can purchase in Lebanese restaurants throughout Ottawa, Canada. This goes really well with recipe#44858 marinated chicken breast, Recipe #409286, and a garlic sauce like, recipe#108234 without the cilantro and a little Balkan yogurt to lighten it up, along with, recipe#254171, for a meal like the restaurants only way better! Recipe modified from a recipe found on http://homemade-recipes.blogspot.com

Provided by UmmBinat

Categories Potato

Time 28m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

canola oil (for frying)
3 potatoes (peeled and cut into medium cubes)
2 tablespoons cooking onions, finely chopped
1 teaspoon garlic, minced
1 shake cayenne pepper (or to taste)
1/2 cup fresh cilantro, finely chopped
1/8-1/4 teaspoon ground coriander
fresh ground black pepper, to taste
sea salt, to taste
3 tablespoons olive oil
1/2 teaspoon lime juice, freshly squeezed

Steps:

Heat canola oil and fry medium size cubed potatoes until crisp.
Remove onto a paper towel lined plate.
In another pan heat olive oil and add finely chopped onion, minced garlic, cayenne, ground coriander and finely chopped cilantro, saute then add the potatoes sea salt and freshly ground black pepper to taste.
Mix well and add lime juice.
Serve Immediately with garlic sauce such as recipe#108234 without the fresh cilantro added.
Enjoy!

LEBANESE POTATOES WITH CILANTRO SAUCE (BATATA HARRA)

Lebanese Potatoes With Cilantro Sauce (Batata Harra) image

Batata Harra is a Lebanese dish of twice-fried potatoes. The crisp, golden cubes are served with a sauce of cilantro, garlic, and olive oil. Philippe G. Massoud, the executive chef and co-owner of Ilili in New York, says it's "a poor man's dinner, eaten with eggs, or with tomatoes and scallions."

Provided by Elaine Louie

Categories dinner

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 russet or Idaho potatoes, peeled
4 cups vegetable oil for deep-frying
1/4 cup extra-virgin olive oil
3 tablespoons minced garlic
1/2 cup plus 1 tablespoon minced cilantro
2 tablespoons Aleppo pepper (or substitute 1 3/4 tablespoons paprika plus 1 teaspoon cayenne)
Salt
2 tablespoons minced flat-leaf parsley
2 tablespoons fresh lemon juice

Steps:

Cut the potatoes into half-inch cubes. Rinse under cold water until water runs clear. Drain and dry thoroughly on paper towels.
Pour oil into a deep fryer, or a large, deep, frying pan, to 2 inches depth. Heat the oil to 300 degrees. Set aside a baking sheet lined with paper towels. Working in batches, if necessary, fry the potatoes until tender inside, about 5 minutes. Transfer potatoes from the oil to the baking sheet. Turn off the fryer, or if using a pan, remove from stove, but do not discard the oil.
Allow potatoes to cool to room temperature, then refrigerate uncovered for two hours. Meanwhile, prepare the sauce.
Heat the oil in a wide saucepan over medium-low heat. Stir in garlic, cover, and reduce heat to low. Cook, stirring occasionally, until soft and pale gold, about 3 minutes; do not allow to brown. Add cilantro and stir until wilted, 1 to 2 minutes. Remove from heat, transfer to a large mixing bowl, and set aside.
Remove potatoes from refrigerator and allow to come to room temperature. Meanwhile, heat the deep-fryer or frying pan to 350 to 375 degrees. Set aside a baking sheet lined with paper towels. Pat potatoes with paper towels to be sure they are completely dry. Working in batches, if necessary, fry the potatoes until crisp and golden, 3 minutes or as needed. Transfer potatoes from the oil to the baking sheet.
When all the potatoes are cooked, add to the bowl of sauce, and sprinkle with Aleppo pepper and salt to taste. Toss gently. Transfer mixture to a serving bowl, and garnish with minced parsley. Drizzle with lemon juice. If desired, serve with sliced tomatoes and scallions, or with fried, scrambled or poached eggs.

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