Batata Harra

Whenever I think of a side of potatoes, these are always the first that come to mind. Batata Harra is a very popular potato dish in the Levant, most common in Lebanon, and is loved by so many. It’s really a simple dish to put together and carries pops of lemon, garlic, and some good heat depending on your preference. Give it a go and I promise you’ll understand why this is the first that comes to my mind.

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Serves: 4

Time: 1 hour

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Ingredients

• 2-3 Russet Potatoes

• 6-8 Garlic Cloves

• 1-2 tbsp Tomato Paste

• 1 bunch Cilantro

• 2 Lemons

• 3-4 tbsp Olive Oil

• 1 tsp Paprika

• 1 tsp Coriander

• 1/4 tsp Cayenne

• Salt to taste

• 1 tsp Baking Soda

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Instructions

Peel the potato and cut into medium cubes. Place in a pot of boiling water for 5-7 minutes with a tsp of baking soda. Then strain, add to a large mixing bowl, season with salt and olive oil and toss together. Place on a baking tray and into a 450F oven for 30 min flipping halfway through.

Grind the garlic into a paste, mince the cilantro, and slice the lemons so they’re easy to squeeze.

Heat a skillet on high heat then drop to medium. Add the olive oil and allow it to heat up for a minute. Add the garlic and saute on low heat until fragrant. Add the tomato paste, paprika, coriander, and cayenne. Mix well and allow it to cook on low heat for about 3-5 minutes.

Add the juice of both lemons and half the cilantro and mix for 1 minute. Add the potatoes to the skillet and toss into the sauce really well.

Garnish with more cilantro and lemon juice and enjoy!