44min 4 ppl
Batata Harra (Spicy Lebanese Potatoes)
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
280 kcalper person
Protein 4g
Carbs 35g
Fats 14g
About this dish
Crisp-fried potato cubes are tossed through a sizzling garlic, chilli and Aleppo pepper oil, then finished with a squeeze of lemon and a scattering of fresh coriander for a fiery, punchy side.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Potatoespeeled and cut into 2cm cubes800 g
- Garlic clovesfinely chopped4
- Fresh Corianderfinely chopped15 g
- Lemon juicefreshly squeezed1 tbsp
Spices & Seasonings
- Chilli flakes1 tsp
- Aleppo pepper1 tsp
- Fine sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Vegetable Oilfor frying100 ml
Utensils
- Chopping board
- Sharp knife
- Large frying pan
- Slotted spoon
Method
1
Peel the potatoes and cut into 2 centimetre cubes.
Approx. 8 minutes
2
Heat the vegetable oil in a large frying pan and fry the potato cubes in batches over a medium-high heat until golden and crisp, about 12 minutes.
Approx. 12 minutes
3
Lift the potatoes out with a slotted spoon and drain on kitchen paper.
Approx. 2 minutes
4
In the same pan with a little of the remaining oil, fry the garlic, chilli flakes and aleppo pepper over a medium heat for 2 minutes until fragrant.
Approx. 2 minutes
5
Return the potatoes to the pan, season with the salt and black pepper, and toss for 2 minutes until well coated and hot through.
Approx. 2 minutes
6
Remove from the heat, stir through the lemon juice and fresh coriander, and serve immediately.
Approx. 3 minutes
