Batata harra, which literaly means chilly potatoes, are on the top list of the mezze menu in all Lebanese restaurants. And at home, housewives like to do it because of its simplicity, the low price ingredients and the excitement with which the rest of the family welcomes it. Originally the potatoes are deep fried. But, as you may have noticed, we always like to promote healthier versions without really compromising the rich and traditional taste of the recipes we present.
- 5 big potatoes
- 1/3 cup sunflower (or any vegetable oil that can be cooked)
- 1 whole garlic
- 1 cup chopped coriander
- 3 teaspoons hot paprika powder (optional)
1- Preheat the oven at 200 C
2- Peel then dice the potatoes in medium cubes. In an oven trail, mix them with the oil. Cook them for about 50 minutes until they are gold while mixing them every 15 to 20 minutes.
3- Mash the garlic with 2 teaspoons of salt.
4- When the potatoes are ready, add the garlic and the chopped coriander and mix well.
5- Light the upper oven fire (the grill) and cook for another 5 to 7 minutes until the potatoes are deep gold and crunchy (if your oven doesn’t have a grill, leave the potatoes 10 to 15 minutes longer before mixing them with the garlic and coriander).
6- After you take the dish out of the oven, add the hot paprika (you can always add more ore less or even not at all, depending on your taste) and mix well.