Batata Harra
also called batata harra · batata harrah · batata hara · spicy potatoes · Lebanese spicy potatoes · potato cilantro · harra potatoes
- Shawarma Counter
- The Bowl Shop
- serves 4
- recipe says 45 min
- Fried & Crispy
Also written for Air Fryer (2 to wash).
Three ways to read this recipe
The table
| 2 lb(900 g; peeled, in 3/4-in cubes)russet potatoes | parboil 6 min, then dry them out | fry at 375°F 5 min until brittle | toss off the heat |
| 4 cups(950 mL; at 375°F/190°C)neutral oil | |||
| 6 clovesgarlic | pound the garlic, cilantro and chile | ||
| 1 cup(chopped, stems included)cilantro | |||
| 1 tspred chile flakes | |||
| 1 tspground coriander | |||
| 1 tspkosher salt | |||
| 2 Tbs(30 mL)extra-virgin olive oil | |||
| 1 Tbs(15 mL)lemon juice | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
1parboil 6 min, then dry them out
2pound the garlic, cilantro and chile
3fry at 375°F 5 min until brittle
goes in with what step 1 made
4toss off the heat
goes in with what steps 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 21 min2 of 4 steps give no time
- Needs you
- about 5 min
- What you'll wash
- Five things — the frying pot, a pot to parboil in, a colander, a rack to drain on, the mortar
parboil 6 min, then dry them out
16 minwalk awayfrom the start
pound the garlic, cilantro and chile
not timedfrom the start
fry at 375°F 5 min until brittle
5 minneeds you16 min in
toss off the heat
not timed21 min in
- needs you
- you can walk away
- never timed
You'll need mortar
Goes with
See how it is written
>> title: Batata Harra
>> category: Fried & Crispy
>> tags: potato, lebanese, deep-fry, cilantro, chiles
>> counters: Shawarma Counter, The Bowl Shop
>> aka: batata harra, batata harrah, batata hara, spicy potatoes, Lebanese spicy potatoes, potato cilantro, harra potatoes
>> pairs-with: toum, pita-bread, hummus
>> servings: 4
>> time: 45 min
>> washing-up: the frying pot, a pot to parboil in, a colander, a rack to drain on, the mortar
>> capacity: 2 — four cups of oil in the pan, fry
>> step: parboil 6 min, then dry them out
Parboil @russet potatoes{2%lb}(900 g; peeled, in 3/4-in cubes) in heavily salted water ~simmer{6%min}, until a knife meets slight resistance, then drain and leave them ~dry{10%min} until the surfaces go chalky.
>> step: fry at 375°F 5 min until brittle
Fry @&(~1)parboiled potatoes{} in @neutral oil{4%cups}(950 mL; at 375°F/190°C) in two batches ~fry{5%min}, until they are dark gold and rattle against the spider, then drain them on a rack.
>> step: pound the garlic, cilantro and chile
Pound @garlic{6%cloves}, @cilantro{1%cup}(chopped, stems included), @red chile flakes{1%tsp}, @ground coriander{1%tsp} and @kosher salt{1%tsp} to a rough green paste in a #mortar{} with @extra-virgin olive oil{2%Tbs}(30 mL).
>> step: toss off the heat
Toss @&(~2)fried potatoes{} with @&(~1)garlic paste{} and @lemon juice{1%Tbs}(15 mL) in the pan **off the heat**, until every cube is coated.