Monday, February 14, 2011

Batata Harra (Lebanese Potatoes with Cilantro)



I fell in love with these potatoes at Open Sesame in Long Beach.  They were so tasty that I set out to find the recipe.  I didn't have to look too hard as the NY Times had it posted! I modified the recipe as I do not like frying.  The original recipe calls for russet potatoes, but have made these with different varieties of potatoes and they turn out great.

Batata Harra
Adapted from NY Times

Ingredients
  • 4 potatoes
  • 3-4 tablespoons of oil (use any kind you like)
  • 3 tablespoons of minced garlic
  • 1/2 cup minced cilantro
  • 1 3/4 tablespoons paprika
  • 1 teaspoon cayenne (optional, I left it out)
  • salt to taste
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons minced parsley (optional, but tasty)
Directions
  1. Cut potatoes into cubes. (You can peel them or leave the peel on).  Place them in a microwave safe bowl/dish with 1 tablespoon of oil.  Cover tightly with plastic wrap and microwave for 5-7 minutes to par cook.
  2. Heat a pan on medium-low with 2 tablespoons of oil.  Add garlic and cover.  Cook for ~3 minutes, but be careful not to burn the garlic.  Add the cilantro and wilt it for ~1-2 minutes.  Remove sauce from pan and set aside.
  3. Heat a pan over medium heat with 1 tablespoon of oil. (This works really well in non-stick pans to avoid messy clean-up).  Add the potatoes from the microwave.  Do not stir! Let them cook for a few minutes until brown and then flip using a spatula.  Continue cooking on all sides until browned.
  4. Once the potatoes are cooked, take out into dish.  Add the cilantro-garlic sauce, lemon juice, paprika, cayenne (if using), and salt and toss. Enjoy warm.

2 comments:

Anonymous said...

Really liked the recipe. Thanks for sharing. I ended up using 1/2 t of salt and included the cayenne.

Loader said...

Great recipe!
Your photo and its’ source have been featured on the World Food Guide website:
http://worldfood.guide/photo/batata_harra_1499/