Empty My Fridge
The Famous SPICY POTATOES from Lebanon | Batata Harra Recipe
Ingredients
- Potato2 ¼ lb
- Extra virgin olive oil3 tbsp
- Garlic6 cloves
- Cilantro · dried, chopped1 tsp + ¼ cups
- Dill · dried1 tsp
- Turmeric · ground1 tsp
- Chili flake · crushed½ tsp
- Parsley · chopped2 tbsp
- Lemon1 tbsp
- Salt
- Black pepper
Instructions
- Cut the peeled potatoes into bite-sized pieces about 2 cm (3/4 inch) thick. Put them in a stockpot in a single flat layer, add just enough water to barely cover them, season generously with salt, and bring to a high heat.
- After 15 to 20 minutes, when the potatoes are just cooked through but still slightly firm (al dente; a fork should pierce them), drain them in a colander, rinse under cold water and shake off excess water.
- Heat a large fry pan over medium heat and add the olive oil. Immediately add the chopped garlic and stir constantly.
- After about 1 minute, when the garlic is fragrant but not browned, add the dried cilantro, dried dill, ground turmeric and crushed red pepper and stir quickly. Add the boiled potatoes, season with salt and pepper and mix well.
- Lightly sauté the potatoes for about 5 minutes, stirring every minute so they cook evenly.
- Turn off the heat. Add the fresh cilantro, fresh parsley and lemon juice and gently mix until well combined.
- Transfer to a large serving dish and serve warm or at room temperature.
Summarized from Spain on a Fork's video. Watch it for the details.
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