Elevated Snacks · Lebanese
Batata Harra
Crispy golden potatoes tossed in a potent cilantro and garlic emulsion, capturing the essence of street food.
Why This Works
The contrast between the earthy fried potatoes and the sharp, bright acid of lemon and cilantro creates an addictive flavor profile.
The Upgrade
Add 1 tablespoon of Aleppo pepper for a more nuanced, fruity heat.
Chef's Secret
Michelin TechniqueDo not crowd the pan when frying; leave space for the oil to circulate to ensure a perfectly glass-like crust on the potatoes.
Ingredients
Total time including resting: 40 min
Directions
Heat olive oil in a heavy-bottomed skillet over medium-high heat (350°F).
5 minFry potato cubes in batches until deep golden brown and crispy.
10 minDrain excess oil on paper towels, keeping the potatoes warm.
2 minIn the same pan, reduce heat to medium and sauté minced garlic until fragrant but not browned.
1 minStir in red chili flakes and fresh cilantro, tossing quickly to wilt.
1 minReturn crispy potatoes to the pan, tossing to coat in the aromatic oil.
1 minFinish by folding in the lemon juice and salt, ensuring every cube is coated.
1 minWine Pairing
Grüner Veltliner
White Wine
The BottleSchloss Gobelsburg Ried Lamm
The signature white-pepper note and citrus zest of a fine Grüner Veltliner perfectly match the garlic and cilantro emulsion. Its weight and acidity stand up to the frying oil of the potatoes.
Nutrition per Serving
280
calories
4g
protein
35g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Labneh with Za'atar
Tangy strained yogurt drizzled with oil and herbs balances the intensity of the garlic potatoes.
Ingredients
Directions
Line a fine-mesh sieve with cheesecloth and place over a bowl. Transfer yogurt to the cloth and drain for 15 minutes to achieve a dense, creamy texture.
Transfer the thickened yogurt to a chilled serving plate.
Using the back of a spoon, create a shallow well in the center of the yogurt.
Drizzle the olive oil evenly over the surface, ensuring it pools in the center.
Dust generously with the za'atar spice blend.
Finish with a sprinkle of sea salt and garnish with fresh mint before serving alongside hot potatoes.
Side Dish
Fattoush
A toasted pita and vegetable salad adds crunch and acidity to round out the snack.
Ingredients
Directions
Whisk the olive oil, pomegranate molasses, and sumac in a small bowl until emulsified.
In a large mixing bowl, combine the cucumbers, tomatoes, parsley, and mint.
Add the toasted pita pieces to the vegetable mixture.
Pour the dressing over the salad and toss gently to coat evenly.
Season with salt to taste.
Serve immediately to maintain the texture of the bread.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
Tasty and easy. Mine wasn't as photogenic but the flavor was there.