Batata Harra

also called batata harra · batata harrah · batata hara · spicy potatoes · Lebanese spicy potatoes · potato cilantro · harra potatoes

The table

2 lb(900 g; peeled, in 3/4-in cubes)russet potatoesparboil 6 min, then dry them outfry at 375°F 5 min until brittletoss off the heat
4 cups(950 mL; at 375°F/190°C)neutral oil
6 clovesgarlicpound 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
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.

  1. parboil 6 min, then dry them out

    16 minwalk awayfrom the start

  2. pound the garlic, cilantro and chile

    not timedfrom the start

  3. fry at 375°F 5 min until brittle

    5 minneeds you16 min in

  4. toss off the heat

    not timed21 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> 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
>> step.1: parboil 6 min, then dry them out
>> step.2: fry at 375°F 5 min until brittle
>> step.3: pound the garlic, cilantro and chile
>> step.4: toss off the heat

Parboil @russet potatoes{2%lb}(900 g; peeled, in 3/4-in cubes) in heavily salted water ~simmer{6%min}, until a knife goes in with a little resistance left, then drain them and leave them ~dry{10%min} in the colander until the surfaces go chalky. Wet potato steams itself in the fryer and never crisps; that ten minutes of standing is not optional.

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.

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).

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. This is the whole argument of the dish: the garlic and cilantro go onto hot potatoes and never into hot oil. Cooked, they turn brown and sweet and the plate becomes ordinary fried potatoes — raw, hitting that heat, they stay green and sharp and hit you in the back of the throat.