Sadia Hussain

Batata Harra/ Hot Potatoes Recipe

I love potatoes in any form and this slightly spicy, slightly lemony potato dish is one of my favorite Middle Eastern dishes

This recipe is super easy and full of flavor. These potatoes are best eaten warm.


Batata harra is traditionally served with hummus, tabbouleh, muttabal and other mezze but you can also enjoy these addictive potatoes on their own!

Batata Harra/ Hot Potatoes Recipe

Sadia Hussain

SERVES

4

TOTAL TIME

30 Minutes

INGREDIENTS

  • 4 large potatoes, peeled and cubed

  • 2 cloves garlic, finely chopped

  • 1 large lemon, juiced

  • 1 teaspoon salt or to taste

  • 1/2 teaspoon red cayenne pepper

  • A handful of fresh parsley, finely chopped

  • Oil for frying

METHOD

  1. In a large pot, boil potatoes in salted water until just tender but not falling apart.

  2. Drain potatoes and leave in colander 10 minutes to dry up.

  3. In a medium bowl, mix garlic, lemon juice, salt, cayenne pepper and parsley.

  4. In a frypan, heat oil and deep fry the potato cubes in batches until golden brown and crispy draining them in a strainer set on top of a bowl.

  5. Toss the fried potatoes in the garlic, lemon sauce and serve warm.

Tips and Bits

You can coat the cubes with oil and salt, put on a baking sheet and roast in a 200C/400F oven until brown and fork tender. Turning once during baking.


You can use fresh, chopped coriander instead of parsley or in addition to parsley.


You can add crushed red chili, chopped red chili or paprika if you like.


Always be very careful when deep frying, preferably keeping your frypan on the back burner of the stove.

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