Batata Harra is a Lebanese dish which literally translates to spiced potatoes and usually includes garlic, chili and coriander/cilantro.
The potatoes are usually fried but boiling or steaming them first produces a nicer texture with a creamy soft interior and crispy outside.
- Baby potatoes 10 Nos.
- olive oil 2 Table spoons
- Garlic 2 cloves
- chili paste 1 table spoon
- chopped fresh cilantro ¼ cup
- Salt to taste
Add the potatoes to a large pot of salted boiling water and cook until just fork tender. If you’re using the small potatoes, there’s no need to peel them. Drain and slice in half.
Add the olive oil and garlic to a cast iron pan and saute for a minute, just until the garlic is slightly translucent. Do not burn it or it will become bitter.
Add the cooked potatoes to the pan and stir to coat them in the olive oil and garlic.
Saute on medium heat for about 15 minutes, stirring occasionally. Stir in the chili paste and continue sauting for an additional 15 minutes. Stir in the cilantro and season with additional salt, if needed.