Batata Harra are probably the hottest fried potatoes in the Levant! With harissa, garlic and coriander you ignite a real firework of flavors in just a few steps – promised!
Fried potatoes – my favorite vice
Honestly, who doesn’t love French fries or fried potatoes? Fat and carbohydrates – love it!
Especially in fall and winter, little calorie bombs like these are perfect, right? OR?
Bata Harra is an absolute feel-good food for me. Golden brown and crispy roasted potato cubes meet spicy harissa, garlic and aromatic coriander. If you want to make a nice dip to go with it, I highly recommend Muhammara or the Lebanese version of aioli called Toum.
The dish unfortunately does not promote me to the feel-good figure, BUT but Batata Harra touches my soul! Although the small spicy potato cubes are rather served in small bowls with other delicacies as part of a mezze, but you can also easily conjure up a large portion to satiety.
Perfect for any mezze table!
But well, if you serve Batata Harra, the spicy potatoes actually go incredibly well with tabouleh, hummus, labneh and fresh pita bread. There’s just nothing like variety – and that’s exactly what a Mezze-table.
Batata Harra is actually made by deep frying the potatoes and then pan frying them again with harissa, garlic and fresh cilantro. I have adapted the recipe a bit: So you don’t have to deep fry anymore, you can just roast the potatoes really well in the oven or in the hot air fryer with less oil. This really does not detract from the taste!
So once you’ve diced the potatoes, just give them a good dab of olive oil and let them roast away while you take care of the garlic, fresh cilantro and dip of your choice. Bon appetit!
Recipe for Batata Harra
- Preheat oven to 200°C convection oven.
- Peel the potatoes and cut into approx. 1.5 cm cubes.
- Mix potato cubes with half of the oil, spread on a baking tray and bake in the oven for about 20-25 minutes until crispy.
- Chop the coriander.
- Peel and finely chop the garlic.
- Heat remaining olive oil in a skillet over medium heat and sauté harissa, cumin and garlic for 2 minutes.
- Add baked potatoes to pan, toss once and season with salt and pepper.
- Add the chopped coriander and toss again.