Batata Harra is a fantastic way to savor potatoes! This Lebanese delight features crispy fried potatoes tossed in a zesty sauce with lemon and cilantro. If you’re a potato lover, you’re in for a treat – especially when paired with a side of salad and grilled chicken!
Batata Harra
- 3 large Russet potatoes (peeled and cubed)
- Vegetable oil for frying
**Spicy Garlic Tomato Sauce:**
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 teaspoons garlic (finely minced)
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons cilantro (finely chopped)
- 3 tablespoons lemon juice
**Make the Spicy Tomato Sauce:**
- In a saucepan over medium heat, melt the butter and olive oil. Add the garlic and tomato paste, cooking for about 4 minutes until fragrant.
- The tomato paste will darken in color, reducing its acidity.
- Stir in the red pepper flakes, black pepper, paprika, cumin, and salt. Combine well.
- Add cilantro and lemon juice, mixing until a sauce forms. Adjust the seasoning according to your taste. For more heat, add extra red pepper flakes or sriracha. Set aside.
**Prepare the Potatoes:**
- Soak the cubed potatoes in ice-cold water for 10 minutes.
- Boil the potatoes in salted water for 5 to 6 minutes until partially cooked. Drain and pat dry.
- Coat the potatoes evenly in cornstarch.
- Heat vegetable oil in a pan to 350°F. Fry the potatoes until golden brown, ensuring they’re not overcrowded.
- Transfer the fried potatoes to the pan with the tomato sauce.
- Toss the potatoes in the sauce until well coated.
- Serve the Batata Harra warm and enjoy!
