Batata Harra

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rinse the potato cubes in cold water until it runs clear, then dry them thoroughly on a tea towel. Any water left on them will steam rather than fry.

   Mark done

2. Heat 5 tbsp oil in a large frying pan over medium-high heat. Add the potatoes in a single layer and season with the salt.

   Mark done

3. Fry 25 to 30 minutes, turning every 5 minutes or so, until every face is crisp and deep gold. Resist stirring more often than that — a crust needs contact time to form.

   Mark done Start 25 min timer

4. While they fry, pound or blitz the garlic, coriander, Aleppo pepper, ground coriander, lemon, 2 tbsp oil and salt to a rough green paste.

   Mark done

5. Take the pan off the heat completely. Wait 30 seconds for the sizzle to die down.

   Mark done

6. Add the paste and toss hard for 20 seconds. It should hiss and go intensely fragrant without frying.

   Mark done

7. Serve straight away, while the crust is still crisp under the dressing.

   Mark done

Chef’s Tips

• Dry the potatoes properly. Wet cubes steam instead of frying.
• The paste goes in off the heat. Cooked garlic is a different dish.
• Turn every 5 minutes, not constantly. Crust needs contact.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Grilled chicken
• Hummus Beiruti
• A bowl of labneh

Storage & Reheating

Best within the hour. Refrigerated for 2 days; revive in a 220°C oven for 10 minutes rather than the microwave, which softens the crust.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.