Lebanese Spicy Potatoes (Batata Harra)
Absolutely brilliant combination of flavors. I made this on 29 June 2017 as a side dish to a chicken meal I made. You can make this as spicy as you want it, and let me tell you, local homemade red chili paste in a village, is spicy!
Ingredients
- 3 cups potatoes, cubed
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red chili paste, more or less to taste, go with 1/4 tsp if you cannot handle spicy
- 50 grams fresh coriander leaves, chopped, plus more for garnish, (2 oz)
- ½ cup lemon juice, or lime juice, either one is fine
Instructions
- Cube your potatoes, I used 2½ medium sized potatoes for just over 3 cups.
- Bring a pot of water to a boil, add the potatoes and boil for 10 minutes with 1 teaspoon of salt added.
- Prep the other ingredients while the potatoes are boiling. Shown here my garlic, coriander, chili paste (1 teaspoon of that was used, a small bag lasts a while), and the lime juice. I use lime juice as it is everywhere, lemon juice on the other hand is not that easy to find, they can be used interchangeably.
- Take drained potatoes and fry in oil, drain on paper towels.
- Heat olive oil in a non stick, large skillet, add garlic and chili paste, cook for just a minute or two then add coriander and lemon (lime) juice, cook for a few minutes.
- Add the potatoes. The potatoes will cook through and the liquid will be absorbed.
- Cook until starting to browned, when the liquid is absorbed, the potatoes will be tender. Ready to serve. This is an excellent side dish.
