LEBANESE POTATOES WITH CILANTRO SAUCE (BATATA HARRA)
Batata Harra is a Lebanese dish of twice-fried potatoes. The crisp, golden cubes are served with a sauce of cilantro, garlic, and olive oil. Philippe G. Massoud, the executive chef and co-owner of Ilili in New York, says it's "a poor man's dinner, eaten with eggs, or with tomatoes and scallions."
Provided by Elaine Louie
Categories dinner
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the potatoes into half-inch cubes. Rinse under cold water until water runs clear. Drain and dry thoroughly on paper towels.
- Pour oil into a deep fryer, or a large, deep, frying pan, to 2 inches depth. Heat the oil to 300 degrees. Set aside a baking sheet lined with paper towels. Working in batches, if necessary, fry the potatoes until tender inside, about 5 minutes. Transfer potatoes from the oil to the baking sheet. Turn off the fryer, or if using a pan, remove from stove, but do not discard the oil.
- Allow potatoes to cool to room temperature, then refrigerate uncovered for two hours. Meanwhile, prepare the sauce.
- Heat the oil in a wide saucepan over medium-low heat. Stir in garlic, cover, and reduce heat to low. Cook, stirring occasionally, until soft and pale gold, about 3 minutes; do not allow to brown. Add cilantro and stir until wilted, 1 to 2 minutes. Remove from heat, transfer to a large mixing bowl, and set aside.
- Remove potatoes from refrigerator and allow to come to room temperature. Meanwhile, heat the deep-fryer or frying pan to 350 to 375 degrees. Set aside a baking sheet lined with paper towels. Pat potatoes with paper towels to be sure they are completely dry. Working in batches, if necessary, fry the potatoes until crisp and golden, 3 minutes or as needed. Transfer potatoes from the oil to the baking sheet.
- When all the potatoes are cooked, add to the bowl of sauce, and sprinkle with Aleppo pepper and salt to taste. Toss gently. Transfer mixture to a serving bowl, and garnish with minced parsley. Drizzle with lemon juice. If desired, serve with sliced tomatoes and scallions, or with fried, scrambled or poached eggs.
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Michael Salas
[email protected]This dish is a great way to use up leftover potatoes. I had some leftover mashed potatoes and they worked perfectly in this recipe.
Bhakti Baskota
[email protected]I cooked the potatoes in the oven instead of frying them. They were still very good, but I think frying them would have made them crispier.
maryam smrtgirl
[email protected]I'm allergic to cilantro, so I used parsley instead. The dish was still very good, but I think the cilantro would have added a nice flavor.
michael williamson
[email protected]I made this dish with sweet potatoes and it was delicious! The sweet potatoes added a nice sweetness to the dish.
Miguel Ramirez
[email protected]The potatoes were a bit too spicy for my taste, but the cilantro sauce was very good.
Alex Jennings
[email protected]This dish was easy to make and very delicious. I would definitely recommend it to anyone who loves Lebanese food.
Cara Stephenson
[email protected]I'm not a huge fan of Lebanese food, but this dish was surprisingly good. The potatoes were crispy and the cilantro sauce was very flavorful.
Ariel Adkins
[email protected]This is one of my favorite Lebanese dishes. The potatoes are always so flavorful and the cilantro sauce is so refreshing.
Md Sohdeul Hosscn
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the flavors and the potatoes were cooked to perfection.
Ebu Hossain
[email protected]This dish was absolutely delicious! The potatoes were crispy on the outside and fluffy on the inside, and the cilantro sauce was the perfect accompaniment. I will definitely be making this again.