Batata Harra
Crispy pan-fried potatoes tossed with garlic, cilantro, and a bright lime dressing. A Lebanese classic that's simple, bold, and endlessly satisfying.
- Total time
- 30 min
- Servings
- 4
- Calories
- 287
- Protein
- 4g
Ingredients
- 1.5 lbs waxy potatoes (e.g., Yukon gold)
- ¼ cup olive oil
- 6 cloves garlic, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 1 whole lime, juiced
- ½ tsp red pepper flakes
- 1 tsp salt
Instructions
- 1
Cut potatoes into 3/4-inch cubes, leaving skin on.
- 2
Pat potatoes dry with a kitchen towel.
- 3
Heat oil in a large skillet over medium-high until shimmering, ~60 seconds.
- 4
Add potatoes and salt. Cook without stirring for 5 minutes until bottoms turn golden.
- 5
Stir potatoes and spread in a single layer. Cook 4–5 more minutes, stirring once halfway through.
- 6
Push potatoes to the edges. Add garlic to the center and cook until fragrant, ~90 seconds.
- 7
Toss potatoes with garlic. Add red pepper flakes and stir for 30 seconds.
- 8
Remove from heat. Squeeze lime juice over potatoes and toss.
- 9
Fold in cilantro and serve immediately while crispy.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel preferred)
- knife and cutting board
- kitchen towel
- wooden spoon or spatula
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