Batata Harra (Lebanese Spicy Potatoes)

Potatoes: The main ingredient, providing a starchy base that becomes crispy when fried.

Olive oil: Used for frying the potatoes, adding a rich flavor and helping to achieve a golden, crispy texture.

Garlic: Adds a pungent, aromatic flavor that complements the spices.

Red chili flakes: Provides the spicy kick that characterizes this dish.

Ground coriander: Adds a warm, citrusy flavor that enhances the overall taste.

Cilantro: Fresh and herbaceous, it adds a burst of flavor and color to the dish.

Salt: Enhances all the flavors and brings the dish together.

When cooking potatoes, ensure they are diced uniformly to promote even cooking. To achieve a perfect golden and crispy texture, avoid overcrowding the frying pan. This allows each piece to have direct contact with the olive oil, ensuring they crisp up nicely. Stir occasionally but not too frequently, as constant stirring can prevent the potatoes from developing a crispy exterior.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a similar texture but add a slight sweetness that complements the spices.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can work well in place of garlic.

• red chili flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• ground coriander - Substitute with cumin: Cumin has a warm, earthy flavor that can replace the slightly citrusy taste of coriander.

• fresh cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the dish similarly to salt.

• Allow the potatoes to cool completely before storing. This helps prevent condensation, which can make the potatoes soggy.
• Transfer the cooled potatoes to an airtight container. This will help maintain their crispiness and flavor.
• Store the container in the refrigerator. The potatoes will stay fresh for up to 3-4 days.
• For longer storage, place the potatoes in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the potatoes in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.
• Alternatively, reheat in a skillet over medium heat with a bit of olive oil to restore their original texture and flavor.

• Preheat your oven to 350°F (175°C). Spread the leftover potatoes on a baking sheet and cover with aluminum foil. Bake for about 10-15 minutes until heated through.
• Heat a non-stick skillet over medium heat. Add a splash of olive oil and toss in the potatoes. Stir occasionally for about 5-7 minutes until they are warmed up and crispy again.
• Use a microwave for a quick reheat. Place the potatoes in a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes. Stir halfway through to ensure even heating.
• For a more flavorful option, reheat the potatoes in a cast iron skillet with a bit of butter or ghee. Cook over medium heat, stirring occasionally, until they are hot and slightly crispy.
• If you have an air fryer, preheat it to 350°F (175°C). Place the potatoes in the basket and cook for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Frying pan: A large, heavy-bottomed pan to ensure even cooking of the potatoes.

• Spatula: Useful for stirring and flipping the potatoes to ensure they cook evenly.

• Knife: Essential for dicing the potatoes and mincing the garlic.

• Cutting board: A sturdy surface for safely dicing the potatoes and chopping the cilantro.

• Measuring spoons: For accurately measuring the olive oil, red chili flakes, and ground coriander.

• Mixing bowl: To hold the diced potatoes before cooking.

• Garlic press: Optional, but helpful for quickly mincing the garlic.

• Serving dish: To present the finished Batata Harra.

Pre-cook the potatoes: Boil the potatoes for 5-7 minutes before frying to reduce cooking time.

Use a large pan: A larger frying pan allows more potatoes to cook at once, speeding up the process.

Prep ingredients in advance: Mince the garlic and chop the cilantro ahead of time.

High heat: Cook the potatoes on high heat initially to get them crispy faster.

Batch cooking: If making a large quantity, cook the potatoes in batches to ensure even cooking.