Batata Harra (Lebanese Spicy Fried Potatoes)

Batata harra, “hot potatoes” in Arabic, are crisp fried potato cubes tossed with garlic, cilantro, and a good amount of chile, a staple mezze across Lebanon and the wider Levant. They come together fast and disappear even faster at the table. Serve them straight from the pan alongside other mezze.

Ingredients

• 2 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
• Vegetable oil, for frying
• 4 cloves garlic, minced
• 1/2 to 1 teaspoon red pepper flakes, to taste
• 1/2 teaspoon ground coriander
• 1/3 cup chopped fresh cilantro
• 2 tablespoons lemon juice
• Salt, to taste

Instructions

1. Fry the potatoes
   Heat about 1 inch of oil in a large skillet over medium-high heat. Fry the potatoes in batches for 8-10 minutes, until deeply golden and crisp, then drain on paper towels.
2. Bloom the garlic
   In a small pan, heat 2 tablespoons of the frying oil over medium-low heat and cook the garlic and red pepper flakes for 30-60 seconds, just until fragrant.
3. Toss the potatoes
   In a large bowl, toss the fried potatoes with the garlic oil, coriander, and cilantro.
4. Finish
   Add the lemon juice and salt to taste, tossing once more.
5. Serve
   Serve immediately while hot and crisp.

For a lighter version, toss the potatoes with the garlic and cilantro after roasting instead of frying.