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Batata Harra
Batata harra is a spicy Lebanese dish of crispy potatoes tossed with tomato, spices, lemon, and coriander. Perfect served as a zesty side dish or with yoghurt as part of a meal.
Method
- Preheat the oven to 220C/200C fan. Bring a large pot of salted water to the boil. Add 1 tsp of baking powder. Add the potatoes and par boil for 6 minutes. Drain and allow to steam dry for 5 minutes.
- Return to the empty pot and drizzle with 3 tbsp of olive oil. Season with a little salt and toss well. Spread onto a large lined baking tray and bake until golden brown, 30-35 minutes. Meanwhile, make the sauce.
- Add the remaining 3 tbsp of olive oil and butter to a large frying pan over a medium-low heat. Add the garlic paste and tomato puree and cook for 2 minutes, stirring constantly.
- Add the chilli flakes, smoked paprika, coriander seeds, cumin, salt, and pepper. Stir for a further minute.
- Lower the heat and stir in the fresh coriander and lemon juice until combined. Remove from the heat and set aside.
- Once the potatoes are golden brown, place the sauce back over a medium heat and add the potatoes, toss well to coat. Serve with yoghurt, if desired.
