Get ready to tantalize your taste buds with the irresistible flavors of Batata Harra, the spicy Lebanese potatoes that will transport you straight to the vibrant streets of Beirut! This dish is not just a side; it’s a celebration of bold spices and crispy textures that will have everyone coming back for seconds. With just 30 minutes of your time, you can whip up a batch of these golden, crispy delights that are perfect for any occasion. Whether you’re hosting a dinner party or simply craving something extraordinary, this recipe is your ticket to culinary bliss. Dive into the full article to discover how to create this mouthwatering dish that’s sure to impress!
Ingredients
- 2 pounds potatoes, diced
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and dice the potatoes into uniform 1-inch cubes, ensuring they are roughly the same size for even cooking.
- Rinse the diced potatoes in cold water to remove excess starch, then pat them completely dry using a clean kitchen towel or paper towels. This ensures crispy potato exterior.
- Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil is shimmering but not smoking.
- Carefully add the dried potato cubes to the hot oil in a single layer, avoiding overcrowding. Cook in batches if necessary to maintain proper heat and achieve crispy edges.
- Fry the potatoes for 10-12 minutes, turning occasionally to ensure all sides are golden brown and crisp. The potatoes should develop a crunchy exterior and soft interior.
- Reduce heat to medium and add minced garlic, cumin, paprika, and cayenne pepper directly to the pan. Stir quickly to prevent garlic from burning.
- Toss the potatoes in the spice mixture, ensuring each piece is evenly coated. Cook for an additional 2-3 minutes to bloom the spices and infuse flavor.
- Season with salt to taste, adjusting the spice level according to preference.
- Remove from heat and transfer to a serving platter. Garnish generously with freshly chopped cilantro.
- Serve immediately while hot and crispy, as a side dish or appetizer. Best enjoyed fresh from the pan.
Tips
- Choose the Right Potatoes: For the best texture, use starchy potatoes like Russets or Yukon Golds. They become wonderfully fluffy on the inside while achieving a crispy exterior.
- Dry Your Potatoes: After rinsing the diced potatoes, make sure they are completely dry. This step is crucial for achieving that coveted crispy finish when frying.
- Fry in Batches: Avoid overcrowding the pan when frying the potatoes. This ensures that they cook evenly and develop that perfect golden-brown crust.
- Control the Heat: Keep an eye on the oil temperature. If it’s too hot, the potatoes will burn before they cook through. If it’s too cool, they will absorb too much oil.
- Customize Your Spices: Feel free to adjust the spices according to your taste. If you love heat, add more cayenne pepper, or for a milder version, reduce the amount.
- Serve Fresh: Batata Harra is best enjoyed hot and crispy straight from the pan. Consider serving them with a side of garlic sauce or yogurt for an extra flavor boost!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
