BATTATA HARRA

It’s been a long while since I last wrote a recipe on the blog although my instagram videos didn’t stop during the summer, I had to take some time off writing to de-stress, relax & prepare/test the recipes of the coming period.

I missed you all … Missed your feedback & amazing support.

Let’s start this new post holiday season with a super simple recipe yet still everyone’s favorite; Battata Harra.

Crispy golden fried potato cubes are tossed with a delicious garlicky & spicy sauce that will just blow your mind away. Simply my favorite appetizer in any lebanese restaurant.

I believe my biggest challenge in this recipe was to make sure that the potatoes come out cripsy & not soft. Don’t worry you are in safe hands!

BATTATA HARRA

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

For the Potatoes:

  • 500 gm potatoes washed & peeled
  • cold water with ice
  • 1 tbsp vinegar
  • good pinch of salt
  • oil for deep frying

For the Sauce:

  • 3 tbsp olive oil
  • 3 large garlic cloves finely minced
  • 3/4 tsp dried corriander كسبرة ناشفة
  • 1 tsp harissa paste هريسة
  • handful of chopped corriander leaves
  • juice of half a lemon
  • salt to taste

Directions:

  • Cut the potatoes into small cubes. Stir the vinegar & salt in the iced water. Soak the potatoes in the iced water for 30 minutes (not longer). Drain & pat dry well with tissue paper to get rid of any water.
  • Heat the oil over high heat until just warm & not hot. Add all the potatoes to the oil; it SHOULDN’T sizzle. Let cook, without stirring for the first 10 minutes, until it’s crispy & cooked through. Get the potatoes out on tissue paper to absorb the excess oil until you prepare the sauce.
  • Heat a large pan over medim high heat until slightly hot, add the olive oil & garlic. Cook the garlic until it becomes light golden at the edges. Stir in the dried corriander, followed by the harissa paste followed by the fresh corriander. If the pan starts getting too hot, reduce heat & move quickly so as not to burn the garlic; you want the garlic at the end to be golden brown; not burnt.
  • Add the potatoes to the pan & toss with the sauce until fully coated. Turn off heat.
  • Add the lemon juice & salt & toss again. Let the potatoes sit for about 5 minutes before serving to absorb all the flavors.
  • Serve immediately.

Notes:

  • I use Heinz Harissa paste but you can use any brand you want. Add more harissa if you want it very spicy.
  • Have all the ingredients ready next to you while preparing the sauce as you must move quickly so as not to burn the garlic.
  • For the step by step Arabic video, check my instagram account.

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