Wondering what healthier Batata Harra is? Let your hair down and grab some tea because I am going to show you how to make this awesome Lebanese style potatoes that is a flavor bomb in every way imaginable. Batata Harra translates to spicy potatoes. Think of these as a delicious side or a filling potato salad. Either ways, believe me- you will not regret making a skillet full of these.
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I first learned came across this recipe in one of Ottolenghi’s books. Intrigued, I dug deeper and learned so much about this dish. My version is not the authentic version. Let me explain why.
Traditionally, this salad is made by deep frying potatoes. Over the years, people have come up with a roasted potato version and air fried potato version as well. But today, I am going to cut down that cooking time and use the good old skillet to make this otherwise oily dish a tad healthier.
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Ingredients
This dish calls for very basic pantry staples and lots of herbs. Can there be a middle eastern dish without fresh herbs? This recipe is no exception.
Olive oil
All good things begin with olive oil or so do I believe. Do you? Whether it is focaccia or Lebanese potatoes, a little olive oil goes a long way. For an amazing flavor, use good quality olive oil. I have just used regular olive oil and not EVOO.
Garlic
Potatoes and garlic are heavenly together. You will have to crush the garlic coarsely in a mortar and pestle for this recipe. The flavor is so intense and so different when compared to chopped garlic. Try it to believe it.
Seasonings
Some ground coriander, ground cumin, freshly ground black pepper and red chili flakes will go into this dish for flavor and fragrance. While some people add ground turmeric, I chose not to. You can add 3/4 tsp ground turmeric if you prefer.
Potatoes
I have used Granola potatoes for this dish. You can also use Yukon gold potatoes for making this. We will be cooking the potatoes in the Instant Pot and then chopping them into quarters for this dish.
Herbs
Batata Harra thrives on herbs. Fresh parsley and fresh cilantro, to be precise. If you do not have parsley, add double the amount of cilantro. In case you are not a cilantro fan, use finely chopped fresh dill leaves instead.
Lime juice
The lime juice adds a nice zing and tang to this dish and uplifts the herby flavors. Feel free to use lemon juice instead of lime juice if you do not have limes handy.
Shelf life, storage and make ahead
I will not recommend making this dish ahead of time. This is because the potatoes tend to lose their crispy texture as they cool down. However, you can make your prep easier by boiling the potatoes, peeling them and storing them in a covered air tight container in the fridge.
Leftovers keep well in the fridge for 2 days when stored in a covered air tight container. However, the potatoes lose their crispiness but still taste great. Warm them in the microwave just before serving.
Recipe Notes
- Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet.
- Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
- Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
- Chop the potatoes into even sized quarters. This will help in even and fast cooking.
- Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
- If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning.
- Cook on medium heat to achieve an even crust around the edges of the potatoes.
- Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
- As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.
Serving suggestions
This makes for a fantastic lunch when served with a light salad like Asian cucumber salad. Make this as a part of a mezze platter and serve it with dips like Baba Ganoush or this Tahini Dip.
Dietary Specifications
This dish is a naturally vegan and gluten free dish. Since this is a soy-free and nut free recipe, it is one of those dishes that can easily be served to most people.
Method
Instant Pot Potatoes
Wash and scrub 25 oz (700 grams) granola potatoes thoroughly. Halve the potatoes. To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.
Place the halved potatoes on the egg rack. Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES. Wait for the cooking cycle to complete. Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
When done, remove the potatoes and peel them. Cut the peeled halves into 2 pieces and set aside.
Steps 1 and 2
Heat a cast iron skillet with 1.25 tbsp olive oil. When hot, add the garlic.
Steps 3 and 4
Saute the garlic till it turns a light golden color. Lower the heat and add the spices.
Steps 5 and 6
Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds.
Steps 7 and 8
When the spices are cooked, add the potatoes.
Steps 9 and 10
Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.
Steps 11 and 12
Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.
Steps 13 and 14
Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.
Steps 15 and 16
Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.
And that is it. Our Lebanese potatoes are now ready.
More Potato Recipes
Batata Harra
Equipment
- 1 6 quart Instant Pot
- 1 egg rack or steamer basket
- 1 10 inch cast iron skillet
- 1 Spatula
- 1 set measuring cups and spoons
Ingredients
For Instant Pot Potatoes
- 1.5 cups water
- 25 oz Granola potatoes
For Batata Harra
- 1.5 tbsp olive oil
- 6 garlic cloves crushed after peeling
- 1 tsp ground cumin
- 1.5 tsp ground coriander
- 2 tsp red chili flakes
- 2 tsp salt or to taste
- 25 oz Boiled and peeled potatoes
- 3/4 cup finely chopped parsley
- 3/4 cup finely chopped cilantro
- 2 tbsp freshly squeezed lime juice
Instructions
Instant Pot Potatoes
- Wash and scrub 25 oz (700 grams) granola potatoes thoroughly.
- Halve the potatoes.
- To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.
- Place the halved potatoes on the egg rack.
- Ensure that the sealing ring has been inserted properly into the Instant Pot lid.
- Close the Instant Pot and turn the VALVE to SEALING.
- Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES.
- Wait for the cooking cycle to complete.
- Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
- When done, remove the potatoes and peel them.
- Cut the peeled halves into 2 pieces and set aside.
Making Batata Harra
- Heat a cast iron skillet with 1.25 tbsp olive oil. When hot, add the garlic.
- Saute the garlic till it turns a light golden color. Lower the heat and add the spices.
- Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds.
- When the spices are cooked, add the potatoes.
- Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.
- Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.
- Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.
- Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.
- And that is it. Our Lebanese potatoes are now ready.
Notes
- Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet.
- Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
- Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
- Chop the potatoes into even sized quarters. This will help in even and fast cooking.
- Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
- If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning.
- Cook on medium heat to achieve an even crust around the edges of the potatoes.
- Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
- As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.
- Instant pot timings vary based on the geographic location. Air fryer timings may vary based on the model, brand and capacity.
- Nutritional values provided here are a rough guide and given as a courtesy.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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Love this healthier version of potatoes.. Sounds easy and delicious !
I am sure all potato lovers will go gaga over this one Anusha..very nicely done pictures!
To me any potato dish is fantastic ! These Batatas look so so good , I can finish the complete bowl . I remember enjoying them thoroughly when I made them .
We can’t go wrong with potatoes.. I normally avoid parsley and surprised how well it went with in this dish. I had it as a snack and loved it!!
Such a wonderful dish, my family loved this dish when I made for BM. Your dish turned out soo good.