Elevated Snacks · Lebanese
Batata B'toum
Golden fried potato cubes tossed in a bold garlic and cilantro emulsion.
Why This Works
The raw heat of the garlic softened by hot oil is a quintessential Lebanese flavor profile that makes any tuber irresistible.
The Upgrade
Finish with a touch of smoked paprika for a hint of woodsmoke aroma.
Chef's Secret
Michelin TechniqueThe potatoes must be fried until truly golden; don't rush, as the crispiness holds the garlic sauce without turning soggy.
Ingredients
Total time including resting: 35 min
Directions
Heat olive oil in a deep skillet to 350°F. Fry potato cubes in batches until they are deeply golden and crispy on the outside.
15 minDrain the potatoes on paper towels while you prep the flavor base.
2 minIn a clean pan, sauté the garlic in a tablespoon of oil over medium heat until pale gold and extremely aromatic.
2 minAdd the cilantro and chili flakes to the garlic, cooking for only 30 seconds to retain the fresh color.
1 minToss the crispy potatoes into the pan with the garlic mixture.
1 minDrizzle with lemon juice and toss quickly to coat every surface uniformly.
1 minServe immediately while the potatoes are at their peak crunch.
1 minWine Pairing
Godello
White Wine
The BottleRafael Palacios Louro
Godello offers a rounded texture that stands up to the bold garlic emulsion while maintaining enough mineral drive to cleanse the palate. It provides a sophisticated counterpoint to the saltiness of the fried potatoes.
Nutrition per Serving
320
calories
4g
protein
42g
carbs
16g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tomato and Cucumber Salad
Tossed in a simple lemon-olive oil dressing, this salad cleanses the palate from the bold garlic and cilantro flavors.
Ingredients
Directions
In a medium bowl, combine the tomatoes, cucumber, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, and oregano.
Pour the dressing over the vegetables.
Gently toss to combine.
Season with salt and pepper to taste.
Serve immediately.
Side Dish
Hummus with Paprika
Serve a side of store-bought hummus topped with a swirl of olive oil and paprika to add a smooth, creamy protein element to the potato-heavy dish.
Ingredients
Directions
Transfer the chilled hummus to a shallow, chilled serving bowl.
Use the back of a small spoon to create a deep, circular well in the center of the hummus.
Drizzle the extra virgin olive oil evenly into the well and across the surface.
Dust the center generously with the smoked paprika.
Garnish the perimeter with the minced parsley for vibrant contrast.
Serve immediately alongside the warm Batata B'toum.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.
Really enjoyed this. I'd add a touch more acid next time, but very solid.