Crispy Batata Harra with Cucumber & Chili
Spicy fried potatoes tossed with garlic, coriander, and chili, served alongside cooling cucumber salad and fiery chili sauce. A Middle Eastern weeknight favorite that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.25 lb waxy potatoes (baby or fingerling)
- 6 cloves garlic cloves, minced
- ½ cup fresh cilantro or parsley, chopped
- 1.5 tsp ground coriander
- 1 large cucumber, diced
- ¼ cup hot chili sauce (harissa or sriracha)
Instructions
- 1
Cut potatoes into 1-inch cubes. Heat 3 tbsp oil in a large skillet over medium-high heat.
- 2
Add potatoes in a single layer. Cook undisturbed for 4 minutes until bottom edges turn golden.
- 3
Stir and continue cooking, tossing every 2 minutes, until potatoes are crispy all over, ~6 minutes total.
- 4
Add minced garlic and coriander. Stir constantly for 45 seconds until fragrant (don't let garlic burn).
- 5
Remove from heat. Toss in cilantro and a pinch of salt. Taste and adjust for spice with chili sauce.
- 6
Serve hot batata harra alongside diced cucumber salad and chili sauce on the side for dipping.
Tools you’ll need
- 12-inch skillet (cast iron or stainless preferred)
- wooden spoon
- cutting board
- sharp knife
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