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Batatas harras (Lebanese spiced potatoes)
Chunks of potatoes, fried with garlic, chilli and coriander leaves.
Ingredients
- 900 g potatoes, peeled and chopped into small chunks
- 160 ml olive oil
- 1 bulb garlic, peeled and sliced
- Fresh chillies to taste, finely chopped
- Salt
- 70 g coriander leaves, finely chopped
Method
- Heat the oil in a deep frying pan and add the potatoes.
- Cook over a medium heat and when they are soft, add the garlic and chillies.
- Cook for a few minutes until the garlic is golden.
- Add salt to taste.
- Mix in the chopped coriander, stir and serve.
Serving suggestions
They will go with practically any Lebanese dish, but I also like them on their own as a snack or even for breakfast!
Variations
If you are unable to find the sort of chillies you want, you can use dried flakes instead.
Chef's notes
It is difficult to judge the amount of chilli to use, so you must try to work out for yourself how much you need. The norm would be about 3 medium strength chillies. I never bother removing the seeds. Avoid using chilli powder for this recipe if possible. The food in the image has rather a lot of olive oil. I like lots of oil, but you can drain it off if you wish, but do not reduce the amount you add the the pan in the first place. --JuliaBalbilla 08:51, 6 February 2009 (UTC)
