Batata Harra (بطاطا حارة)

Batata harra — literally "hot potatoes" — is one of Lebanon's most beloved meze dishes: crispy potato cubes tossed in a sizzling wok with red chilli, garlic, lemon, and masses of fresh coriander. The dish is prepared entirely on a high flame in under 15 minutes, making it a staple of Lebanese mezze spreads, street kitchens, and modern restaurants alike.

Serves: 4

Ingredients

• 700g (1.5 lb) waxy potatoes, cut into 2cm cubes
• 3 tbsp (45ml) olive oil
• 4 cloves garlic, minced
• 2 red chillis, finely sliced
• 1 tsp (3g) sweet paprika
• 1/2 tsp (1.5g) chilli flakes
• Juice of 1 lemon (about 3 tbsp / 45ml)
• 1 large bunch fresh coriander, leaves roughly chopped
• Salt and black pepper to taste

Instructions

1. Boil potato cubes in well-salted water 6–8 minutes until just barely tender. Drain and allow to steam dry 5 minutes — crucial for crispiness.
2. Heat 2 tbsp olive oil in a large wok or heavy skillet over high heat until shimmering. Add potatoes in a single layer; do not stir for 3–4 minutes until deeply golden on one side. Toss and continue cooking 4–5 minutes more until crispy all over. Remove and set aside.
3. Reduce heat to medium. Add remaining 1 tbsp oil, garlic, and fresh chilli. Stir-fry 30 seconds until fragrant.
4. Return potatoes to the pan. Add paprika, chilli flakes, lemon juice, and three-quarters of the coriander. Toss vigorously over high heat for 1 minute.
5. Season with salt and pepper. Transfer to a serving plate, scatter remaining coriander on top, and serve hot.

Cook's Notes: The two-step cooking method — boil then fry — guarantees crispy exteriors and fluffy interiors. For a modern restaurant twist, finish with a drizzle of pomegranate molasses. Batata harra pairs beautifully with hummus and warm flatbread.