Spicy Batata Harra with Pita & Pomegranate
Crispy fried potatoes tossed with garlic, cilantro, and chili, served with warm pita and tart pomegranate seeds. A Middle Eastern weeknight favorite that feels fancy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 9g
Ingredients
- 1.25 lbs waxy potatoes (like red or yellow)
- 6 cloves garlic cloves, minced
- ½ cup fresh cilantro, chopped
- 1 tsp red chili flakes or fresh red chili, minced
- ¾ cup pomegranate seeds
- 4 pieces pita bread
- 1 whole lemon (juiced)
Instructions
- 1
Cut potatoes into 1/2-inch cubes. Heat 3 tbsp neutral oil in a large skillet over medium-high until shimmering.
- 2
Add potatoes and cook without stirring for 2 minutes. Toss, then cook 12–15 minutes more until golden and crispy all over.
- 3
Push potatoes to the side. Add minced garlic and chili flakes to the pan, stirring 30 seconds until fragrant.
- 4
Toss potatoes with garlic and chili. Add cilantro and lemon juice, stirring to coat. Season with salt and pepper.
- 5
Warm pita bread in the skillet 10 seconds per side, or warm wrapped in a clean cloth while potatoes rest 1 minute.
- 6
Serve potatoes on a plate alongside warm pita. Top with pomegranate seeds. Drizzle extra lemon juice if desired.
Tools you’ll need
- large skillet (12-inch preferred)
- sharp knife
- cutting board
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