BATATA HARRA (SPICY LEBANESE POTATOES)
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)
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
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!
BATATA HARRA
Batata Harra is a Lebanese spicy potato and cilantro dish! Very popular in the Middle East, you can easily make it at home with ingredients that you already have in your kitchen.
Provided by Diana
Categories Appetizer
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).
- Place the potatoes on a baking sheet, drizzle with olive oil and season with salt and pepper, and toss well.
- Roast in the oven for 40 minutes flipping halfway through or until the potatoes are crispy on the outside, and fork-tender.
- Pat dry the potatoes before frying them. In a large pot or pan, heat oil to 350°F (180°C).
- Add the potatoes to the oil, and fry for about 15 minutes or until they're golden brown.
- Remove from oil, and drain on a paper towel.
- To a pan, add olive oil, garlic, and chili flakes and cook for a minute over low-medium heat or until the garlic is fragrant. Add the paprika and fresh cilantro, followed by the cooked potatoes.
- Toss until the potatoes are well coated, remove from pan and serve in a serving dish.
- Garnish with extra fresh cilantro, and squeeze fresh lemon juice over the potatoes before serving. Serve hot.
Nutrition Facts : Calories 135 kcal, Carbohydrate 3 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BATATA HARRA | LEBANESE TWICE COOKED POTATOES
Batata Harra is a twice cooked potato Lebanese dish flavored with olive oil, cilantro, chili paste, garlic and lime juice. Crispy on the outside and pillowy soft on the inside. Easy to make without specialized ingredients.
Provided by Tina
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Line a large baking sheet with aluminum foil or a silpat and spray with cooking spray.
- In a large bowl mix the potatoes, 3 Tbs olive oil, salt and pepper and lay out on baking sheet making an even layer.
- Bake in oven until fork tender, about 35-45 minutes, set aside.
- In a large skillet over low-medium heat, when the pan is hot, add the remaining olive oil, garlic, and chili paste. Stir and cook for one minute being careful not to burn the garlic (garlic can burn easily and becomes bitter). Add the cilantro and potatoes, stir.
- Cook for 3-5 more minutes until the outside becomes crispy, take of heat and serve.
- Drizzle a little fresh squeezed lime juice on each serving.
Nutrition Facts : Calories 184 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 308 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
LEBANESE POTATOES WITH CILANTRO SAUCE (BATATA HARRA)
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
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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