Batata Harra
بطاطا حرة·(ba-tah-tah har-rah)
The Sunday Spread: Mezze & Memories
Cubed potatoes drop into the cast-iron skillet, the oil hisses, and the smell of garlic and cilantro hitting warm olive oil is a dinner bell. Batata Harra translates to 'spicy potatoes'—driven by crispy edges, bright acid, and a savory, garlicky punch. Leave the cumin and tomato paste in the pantry. The real trick here? Killing the fire before adding the cilantro and lemon. It keeps the herbs bright and the garlic sweet. Toss in a fistful of cilantro, grab a fork, and eat them before they ever see a serving plate.
Ingredients
- Russet or Yukon Gold potatoes2 lb
- neutral oil or standard olive oil3 tbsp
- kosher salt1 tsp
- extra virgin olive oil3 tbsp
- garlic cloves6 large
- fresh cilantro1 cup
- red pepper flakes or Shatta1 tsp
- lemon juice3 tbsp
- black pepperto taste
Method
- 01
Soak and parboil the potatoes.
Submerge the cubed potatoes in cold water for 10 minutes to draw out excess starch, then drain. Drop them into a large pot of boiling, heavily salted water for 5 to 7 minutes until they just yield to a fork. Drain and let them air-dry in the colander.
- 02
Roast at high heat.
Preheat the oven to 425°F. Toss the dry potatoes on a large sheet pan with the neutral oil and kosher salt. Spread them in a single, uncrowded layer so they roast instead of steam. Cook for 25 to 30 minutes, flipping halfway, until deeply golden and crispy.
- 03
Bloom the aromatics.
When the potatoes have 5 minutes left, warm the extra virgin olive oil in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes. Sauté for just 30 to 60 seconds until fragrant. Do not let the garlic brown; it should remain sweet and pale.
- 04
Kill the heat.
This is the grandmother trick. Turn off the stove entirely, then immediately stir in the cilantro and lemon juice. The residual heat gently wilts the herbs without dulling their vibrant green color or turning the lemon bitter.
- 05
Toss and serve.
Pull the hot potatoes from the oven and dump them directly into the skillet. Toss vigorously until every cube is coated in the glossy, garlicky oil. Taste for seasoning and get it to the table immediately.
From Cook Lebanese in America.