Lebanese Potatoes With Cilantro Sauce (Batata Harra)
Updated May 3, 2024
- Total Time
- 1 hour plus 2 hours refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
- 4russet or Idaho potatoes, peeled
- 4cups vegetable oil for deep-frying
- ¼cup extra-virgin olive oil
- 3tablespoons minced garlic
- ½cup plus 1 tablespoon minced cilantro
- 2tablespoons Aleppo pepper (or substitute 1¾ tablespoons paprika plus 1 teaspoon cayenne)
- Salt
- 2tablespoons minced flat-leaf parsley
- 2tablespoons fresh lemon juice
For the Potatoes
For the Sauce
Preparation
- Step 1
Cut the potatoes into half-inch cubes. Rinse under cold water until water runs clear. Drain and dry thoroughly on paper towels.
- Step 2
Pour oil into a deep fryer, or a large, deep, frying pan, to 2 inches depth. Heat the oil to 300 degrees. Set aside a baking sheet lined with paper towels. Working in batches, if necessary, fry the potatoes until tender inside, about 5 minutes. Transfer potatoes from the oil to the baking sheet. Turn off the fryer, or if using a pan, remove from stove, but do not discard the oil.
- Step 3
Allow potatoes to cool to room temperature, then refrigerate uncovered for two hours. Meanwhile, prepare the sauce.
- Step 4
Heat the oil in a wide saucepan over medium-low heat. Stir in garlic, cover, and reduce heat to low. Cook, stirring occasionally, until soft and pale gold, about 3 minutes; do not allow to brown. Add cilantro and stir until wilted, 1 to 2 minutes. Remove from heat, transfer to a large mixing bowl, and set aside.
- Step 5
Remove potatoes from refrigerator and allow to come to room temperature. Meanwhile, heat the deep-fryer or frying pan to 350 to 375 degrees. Set aside a baking sheet lined with paper towels. Pat potatoes with paper towels to be sure they are completely dry. Working in batches, if necessary, fry the potatoes until crisp and golden, 3 minutes or as needed. Transfer potatoes from the oil to the baking sheet.
- Step 6
When all the potatoes are cooked, add to the bowl of sauce, and sprinkle with Aleppo pepper and salt to taste. Toss gently. Transfer mixture to a serving bowl, and garnish with minced parsley. Drizzle with lemon juice. If desired, serve with sliced tomatoes and scallions, or with fried, scrambled or poached eggs.
Private Notes
Cooking Notes
Click on the link to the original article. There's a photo there.
Sounds delish. Be nice if there was a photo so it would be pinnable.
Click on the link to the original article. There's a photo there.
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