Batata Harra (pommes de terre épicées)
Dés de pomme de terre croustillants, mélangés à l'ail, au piment et à la coriandre fraîche.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cut and dry potatoes
Cut the peeled potatoes into even 1.5 cm cubes. Spread them on a clean towel and pat completely dry — any surface moisture makes the oil spit and stops the potatoes from crisping.
- 900 g potatoes
✅ C'est prêt quand : the potato cubes are an even size and feel dry to the touch
First fry, gently
Heat the oil in a deep, heavy pot to 170°C (340°F). Fry the potatoes in two batches for 6–7 minutes each, until pale golden and tender inside when pierced with a knife, but not yet crisp. Lift out with a slotted spoon onto a tray lined with paper towel.
- 900 g potatoes (from step 1)
- 1 litre oil
✅ C'est prêt quand : a knife slides easily into the potato and the outside is just pale gold, not deep brown
Rest, then fry again hot
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Build the garlic chili topping
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Toss while hot
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Finish and serve
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Cut and dry potatoes
Cut the peeled potatoes into even 1.5 cm cubes. Spread them on a clean towel and pat completely dry — any surface moisture makes the oil spit and stops the potatoes from crisping.
- 900 g potatoes
✅ C'est prêt quand : the potato cubes are an even size and feel dry to the touch
First fry, gently
Heat the oil in a deep, heavy pot to 170°C (340°F). Fry the potatoes in two batches for 6–7 minutes each, until pale golden and tender inside when pierced with a knife, but not yet crisp. Lift out with a slotted spoon onto a tray lined with paper towel.
- 900 g potatoes (from step 1)
- 1 litre oil
✅ C'est prêt quand : a knife slides easily into the potato and the outside is just pale gold, not deep brown
Rest, then fry again hot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Build the garlic chili topping
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Toss while hot
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Finish and serve
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The Story Behind the Dish
Batata harra belongs to the long tradition of Lebanese mezze, the array of small shared dishes that opens a meal. Fried potatoes finished with garlic, chili and herbs are a simple idea, but the Lebanese version earned its own name and place on the table through the careful balance of heat, garlic and the bright lift of fresh coriander and lemon.
It's found everywhere from home kitchens to mezze restaurants, usually arriving alongside hummus, tabbouleh and grilled meats, meant to be eaten hot, straight from the pan to the table.
⭐ Why It's Famous
It turns the humble fried potato into something fragrant and lively, proof that a few sharp, fresh flavors can transform a simple ingredient.
💡 Fun Fact
The name literally means 'hot potatoes' in Arabic, referring to the chili heat rather than the temperature — though it's best enjoyed both hot and spicy.
Lebanon, countrywide
33.89°N, 35.50°E
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