Spicy Crispy Batata Harra
Crispy fried potatoes tossed with garlic, cilantro, and fiery chili heat—a Middle Eastern classic that's ready in under 20 minutes. Served straight from the pan, it's a complete weeknight dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 4g
Ingredients
- 1.25 lbs russet potatoes, cut into 1/2-inch cubes
- 6 cloves garlic, minced
- ¾ tsp red chili flakes
- ½ cup fresh cilantro, chopped
- 2 tbsp lemon juice
- 4 tbsp olive oil
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add potato cubes and spread in a single layer. Cook undisturbed for 4 minutes until golden on one side.
- 3
Stir and toss, cooking 5–6 minutes more until potatoes are crispy outside and tender inside, stirring occasionally.
- 4
Add minced garlic and red chili flakes, stirring constantly for 60 seconds until fragrant but not burned.
- 5
Remove from heat and toss with fresh cilantro, lemon juice, and a pinch of salt. Taste and adjust seasoning.
- 6
Serve immediately while still hot and crispy.
Tools you’ll need
- 12-inch skillet or larger
- wooden spoon or spatula
- knife and cutting board
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