Thursday, August 7, 2008

Batata Harra (Spicy Potatoes)

This week we have decided again to feature recipes from Hussien Dekmak's delectable guide to Lebanese cuisine, The Lebanese Cookbook.

Bring new life to the potatoes on your dinner plate, by adding some spice to them with this recipe for Batata Harra!

Serves 4

vegetable oil, for deep-frying
2 pounds potatoes, peeled and chopped into
½-inch cubes
¼ cup olive oil
½ onion, finely chopped
1 teaspoon minced garlic
1 red bell pepper, seeded and finely chopped
2 green chilies, finely chopped
1 tablespoon finely chopped cilantro
salt and black pepper
½ teaspoon ground coriander

Heat the oil in a deep-fat fryer or deep, heavy-bottomed saucepan. Deep-fry the potatoes until crisp. Drain and set aside.

Meanwhile, heat the olive oil in a pan and fry the onion, garlic, pepper, chilies and fresh cilantro until softened. Add the potatoes along with salt, pepper and ground cilantro to taste. Stir to combine and serve.

Photography by Martin Brigdale.

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