-
1
Soak and Dry the Potato Cubes
10 Mins
No heat — soak in cold water, about 20°C (68°F)
Tip the potato cubes into a large bowl of cold water and leave them to soak for 10 minutes, then drain and dry them thoroughly. Soaking washes off surface starch so the cubes fry crisp instead of sticking together.
Pat the cubes dry in batches on a clean tea towel; a salad spinner works well too.
Done when: The cubes are dry to the touch with no water beading on the surface.
-
2
Fry the Potatoes Until Golden and Crisp
10 Mins
Medium-high heat, oil about 180°C (350°F)
Heat the olive oil in a large frying pan over medium-high heat until it shimmers, about 180°C (350°F). Add the potato cubes in a single layer, without crowding the pan, and fry for 8 to 10 minutes, turning them now and then, until they are deep golden and crisp on the outside and soft inside. Work in two batches if the pan is small. Lift the potatoes out with a slotted spoon and drain briefly on kitchen paper.
Do not crowd the pan: too many cubes at once cools the oil and the potatoes turn soggy instead of crisp.
Done when: The cubes are deep golden brown, crisp at the edges, and a knife slides in easily.
-
3
Bloom the Garlic, Chilli and Spices
1 Min
Medium heat, about 160°C (320°F)
Pour off all but 1 tablespoon of oil from the pan and return it to medium heat. Add the garlic, fresh chilli, chilli flakes, cumin and paprika and cook for 30 seconds, stirring constantly, just until the garlic smells fragrant. Take the pan off the heat straight away so the garlic does not burn.
Garlic burns in seconds and turns bitter, so have the potatoes ready to go in before you start this step.
Done when: The garlic is pale gold and fragrant; the spices smell warm and toasty.
-
4
Toss the Potatoes with Coriander and Lemon
1 Min
No heat — toss off the heat, about 20°C (68°F)
Return the hot potatoes to the pan with the garlic and spices. Add the chopped coriander, lemon juice, salt and black pepper, and toss everything together for 30 seconds so every cube is coated and the coriander wilts slightly in the heat.
Toss off the heat: the lemon juice and coriander stay fresh and bright instead of cooking away.
Done when: Every cube is glossy and flecked with green coriander and red chilli.
-
5
Serve Hot, Straight Away
2 Mins
Serve hot, about 60°C (140°F)
Tip the batata harra into a warm serving bowl and serve at once, while the potatoes are still crisp and hot. Taste and add another squeeze of lemon or a pinch more salt if it needs it.
Serve immediately: fried potatoes soften as they sit, so this dish waits for no one.
Done when: The potatoes are hot, crisp and brightly seasoned; the lemon is the last flavour you notice.
auto_awesome Finishing Touches & Plating
Serve the batata harra hot from the pan, scattered with a little extra chopped coriander, as part of a mezze spread with hummus, labneh and warm pitta.
Lebanon
25m
