Lebanese Batata Harra
Ingredients
6 potatoes
4 garlic cloves
2 tsp crushed coriander seeds
1 tsp crushed red chili flakes
1/2 tsp turmeric powder
1 lemon, juiced
3 Tbsp extra virgin olive oil
1 cup fresh cilantro, divided
1 cup fresh dill, divided
1 cup fresh parsley, divided
Salt and pepper to taste
Directions
Cook potatoes according to your preferred method below.
Boiling method:
Put your potatoes in a large pan and cover with cold water. Bring to a boil and then reduce heat to medium. Do not cover.
Check frequently by poking with a knife. They should be cooked but not falling apart. About 10-20 minutes, depending on size
Once cool enough to handle, peel and cut into bit sized pieces.
Frying method:
In a large frying pan, heat 1/2 inch cooking oil over high heat. Peel potatoes and cut into bite sized pieces.
Add potatoes and fry them until they are a nice crispy golden brown.
Roasting Method:
Preheat oven to 450°F.
Peel potatoes and cut into bite sized pieces. Coat chopped potatoes with olive oil, salt and pepper and place on a sheet pan. Place in oven and roast 30 minutes, turning half way through.
For the harra:
Crush coriander seeds and chop garlic and herbs.
Heat olive oil in a pan over medium high heat. Add garlic, coriander seeds, turmeric and red chili flakes. Satué 1-2 minutes.
Add potatoes, lemon juice, and half cup each of dill, cilantro and parsley. Toss well.
Serve garnished with remaining herbs.
