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Batata harra: photo of the dish
Illustrative photo: Contrapunctus-1 — CC0, Wikimedia Commons
Everyday meals

Batata harra

Crispy pan-fried potatoes in olive oil, golden and crunchy, spiced with garlic, chili and fresh coriander. Batata harra, literally "spicy potato" in Arabic, goes with grilled meats or is enjoyed as a meze.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

361 kcal per serving

Protein
5 g
Carbohydrates
34.4 g
of which sugars
1.9 g
Fat
20.8 g
of which saturated fat
3.2 g
Fiber
4.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes and cut them into roughly 2 cm cubes. Rinse them in cold water and dry them well in a tea towel.
  2. Heat 4 tablespoons of olive oil in a large frying pan over medium-high heat. Fry the potato cubes for 15 to 18 minutes, turning them regularly, until crispy outside and tender inside.
  3. While they cook, roughly crush the garlic with the salt in a mortar, or chop it very finely.
  4. Lower the heat, add the remaining 2 tablespoons of oil, the garlic, chili, cumin and pepper. Stir for 1 minute until the garlic perfumes the oil without burning.
  5. Return the potatoes to the pan and toss well to coat them in the garlic sauce.
  6. Off the heat, add the finely chopped coriander and the lemon juice. Serve immediately, piping hot.

Variations and tips

Bell pepper version. Sauté 1 red bell pepper, diced, with the potatoes for a sweet, colourful touch.

Using what you have. If you don't have dried chili, use smoked paprika mixed with a pinch of cayenne pepper.

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Original Ecomely recipe.