Coriander and garlic are a classic combination in Lebanese cuisine . . . and a perfect match! Often, the mixture is sautéed before adding it to a recipe, and this smell is typical of a home Lebanese kitchen.
Batata harra means literally “hot potato” (as in spicy), as it is a fried potato (baked in some lighter versions!) that is seasoned with the coriander-garlic power couple and hot pepper, or red chile flakes. Batata harra is a must for a mezze table.
- 3 potatoes
- 3 tablespoons (45 ml) olive oil
- 1 bunch green coriander
- 2 garlic cloves
- Juice of 1 lemon
- Crushed red chile flakes
- Kamal Mouzawak
Preheat the oven to 500°F (250°C, or gas mark 10).
Peel the potatoes and cut into big cubes. Drizzle with the olive oil and season to taste with salt, rubbing well so all the pieces are coated with oil and salt. Put on a baking sheet and bake for 40 minutes or longer, until puffed and golden.
Meanwhile, finely the chop coriander, crush the garlic with a little salt, and mix them all together with the lemon juice. Add red chile flakes to taste. Transfer the potatoes to a serving plate, pour over the dressing, mix well, and serve hot.