Spicy Batata Harra with Lemon & Lettuce
Crispy fried potatoes tossed with garlic, cilantro, and chili for a vibrant Middle Eastern side that's loud enough to be dinner. Served with cool lettuce and bright lemon to cut through the heat.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 5g
Ingredients
- 1.5 lb waxy potatoes (fingerling or small red)
- 3 tbsp neutral cooking oil
- 6 cloves, minced garlic
- ½ tsp red chili flakes (or fresh hot chili, minced)
- ½ cup fresh cilantro (and/or parsley), chopped
- 1 whole lemon
- 4 leaves romaine or butter lettuce leaves
Instructions
- 1
Cut potatoes into 1-inch chunks. Heat oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 2
Add potatoes and cook without stirring for 4 minutes until the bottom edges turn golden, then toss and cook 6–8 minutes more until crispy and cooked through.
- 3
Push potatoes to the side, add minced garlic and chili flakes to the empty space, and cook 30 seconds until fragrant.
- 4
Toss everything together, then fold in cilantro and a big pinch of salt off heat.
- 5
Squeeze half the lemon over the potatoes. Serve with lettuce leaves on the side and remaining lemon wedges.
Tools you’ll need
- large skillet (12-inch cast iron or non-stick preferred)
- knife and cutting board
- wooden spoon or spatula
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