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Batata Harra (Spiced Potatoes)

Batata Harra literally means spicy or hot potatoes in Arabic.

Traditionally crispy deep-fried, dressed with a mix of garlic, spices, herbs and lemon, it is soft and fluffy on the inside and crunchy on the outside.

These quick Syrian skillet potatoes pack tons of flavor from garlic, fresh herbs, and a unique mix of warm spices. A splash of lime juice adds a little extra brightness.

The ingredients used in the dish are quite beneficial, in perspective to health. Red peppers and chili have antioxidant and anti-inflammatory properties. In fact, the vegetable is known to be very high in Vitamin A, Vitamin B6 and Vitamin B2, Vitamin E, potassium, fiber, potassium, niacin and several other nutrients.

Batata Harra is a versatile dish that you can think of both as a side or even a unique potato salad.

 

 

Ingredients

▢ 2 pounds (900g) potatoes about 5 potatoes – peeled and diced into ¾-inch cubes

▢ 2 tablespoons olive oil

▢½teaspoon salt

▢¼teaspoon ground black pepper

 

Cilantro Sauce

▢ 2 tablespoons olive oil

▢ 4 cloves garlic crushed or minced

▢½teaspoon red chili flakes

▢ 1 teaspoon paprika

▢ 1 bunch fresh cilantro leaves

▢½lemon juiced

 

Instructions

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.

Toss in Cilantro Sauce:

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 the pan and serve in a serving dish.

Garnish with extra fresh cilantro, and squeeze fresh lemon juice over the potatoes before serving. Serve hot

 

Lara Khouli

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