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 (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.
BATATA HARRA WITH RAS EL HANOUT
This recipe says "by Martin". Here's what Martin says: "What could possibly be better than good old British chips? Try this. It makes the humble chip seem dowdy and pale. Maybe it's over familiarity that's making me cheat on our national dish. Batata Harra is like the dashing foreign exchange student who turns up at school, blows smoke in your face and instantly gets off with the girl you've been lusting after since the summer before last. Chips can't be expected to compete with that. As if it possibly needed to get any more exotic and unchiplike, this recipe adds ras el hanout - a random, fragrant Moroccan spice mix - to the equation. The ras el hanout I used was the genuine article, kindly sourced from Marrakech by Kim, but unless you're off to Morocco on holiday soon you might have to settle for the supermarket version. It'll still be nice." I think that I like Martin. It's out of: Kittsy's Cookbook
Provided by Annacia
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Plunge the potatoes in a pan of boiling water for five minutes. Drain and leave to cool.
- Mix the oil, salt and ras el hanout in a large bowl. Toss the potatoes in the mixture and tip it all out into a baking dish or tray. Stick this in the oven at 220C for 15 minutes.
- Remove from the oven and add the peppers, garlic and chilli flakes. Mix it up a bit and return to the oven for 25-30 minutes, until the potatoes are nicely browned and the peppers are starting to blacken around the edges.
- Finally, tip everything back into the bowl you used for the oil. Add the coriander, lemon juice and zest, stir it all through and serve it warm as a side dish, a starter, an alternative to falafels, a bowl of finger food to share during the football....
BATATA HARRA
Lebanese spicy potatoes
Provided by rjoshi
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel the potatoes and cut them into 1.2cm (1/2â³) cubes. Place in a bowl and cover with cold water. Set aside. (This will remove some of the starch from the potatoes, making them less likely to stick to the pan when cooking.)
- Heat a large heavy skillet (I use cast iron) over low heat. Add 1 tablespoon of the olive oil and cook onion until softened, about five minutes. Add peppers and chili (if using) and continue to cook until vegetables are soft (about an additional five to seven minutes.) Then add the garlic and cook for another two minutes. Remove vegetables from skillet.
- rain the potatoes and dry them with a clean kitchen towel. Heat another tablespoon of olive oil in the skillet (still over low heat) and fry the potato cubes, turning now and then, until they are lightly browned, about 20 minutes.
- Drizzle two tablespoons of water around the edge of the skillet and immediately cover the potatoes with a lid. The lid does not have to fit the skillet, you can use a smaller lid and just rest it on the bottom of the skillet (which is what I do). Cook for five minutes, then remove lid and test potatoes to see if theyâre cooked through. If not, cover them again with the lid and give it another couple of minutes (add a bit more water if the pan is dry).
- When the potatoes are cooked through, add the vegetable mixture back into the skillet and mix thoroughly. Season with dried coriander, cayenne, salt and pepper. Add the fresh coriander, if using, and heat through.
- Meanwhile, cut up the lettuce and tomato for the salad. Mix together the sauce ingredients until smooth, adding water as needed to thin it to the consistency of a thickish salad dressing.
- Warm pita breads and slit one side open. Put in a handful of lettuce and some tomatoes. Spoon a bit of the sauce on top. Then fill with the fried potatoes and top with more sauce.
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