Batata harra is a vegetable dish native to Lebanon and Syria. It consists of potatoes, red peppers, coriander, chili and garlic that are all fried together in olive oil. They can be served plain or in a pita.
INGREDIENTS
- 2 1/4 lbs waxy potatoes (such as yukon golds) 1 kilogram
- 3 tbsp extra virgin olive oil 45 ml
- 6 cloves garlic (roughly chopped)
- 1 tsp dried cilantro 1 gram
- 1 tsp dried dill 1 gram
- 1 tsp ground turmeric 2.50 grams
- 1/2 tsp crushed red pepper 1.25 grams
- 1/4 cup chopped fresh cilantro 15 grams
- 2 tbsp chopped fresh parsley 5 grams
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
DIRECTIONS
- Cut the potatoes (peeled) into bite-sized pieces that are 2 cm thick (3/4 inch), then add the potatoes into a stockpot, all in a flat layer, and then fill with water, just enough to barely cover the potatoes, season generously with salt, and heat with a high heat
- After 15 to 20 minutes and the potatoes are just cooked through (you can always pierce them with a fork to ensure they are done; you kind of want them al dente), drain the potatoes into a colander and rinse under cold water, then shake off any excess water
- Heat a large fry pan with a medium heat, and add in the olive oil, then immediately add in the chopped garlic, and mix continuously
- After 1 minute and the garlic is fragrant (you don't want to brown it), add in the dried cilantro, dried dill, ground turmeric, and crushed red pepper, quickly mix together, then add in the boiled potatoes and season with salt & pepper, mix together until well mixed, and then lightly sauté the potatoes for about 5 minutes, mixing them every minute so they sauté evenly
- Once the potatoes are lightly sautéed, about 5 minutes, turn off the heat, add in the chopped fresh cilantro, chopped fresh parsley, and lemon juice, gently mix together until well mixed
- Transfer the potatoes into a large serving dish, serve warm or at room temperature, enjoy!
