Crispy & Golden Batata Harra (Arabic Potatoes)
This recipe for batata harra (or Arabic potatoes) is so delicious! These pan-fried potatoes are perfectly spiced — and a favorite simple side dish. The secret to extra delicious batata harra is to first boil the potatoes until they're soft. That will ensure a soft fluffy interior. Then pan-fry the potatoes to get them nice and crispy.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs small red potatoes (or use regular potatoes if you don't have baby potatoes - see notes)
- 1/4 cup olive oil or vegetable oil
- 3 large cloves garlic (crushed)
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp coriander powder
- 1/4 tsp chilli flakes (more per taste)
- 1/2 tsp dry dill (optional)
- 1/4 cup parsley
- 1/2 lemon (juiced)
Instructions
- 1
Start by boiling the potatoes whole for about 10-15 mins until a fork can be inserted (but they are not overly soft)
- 2
Meanwhile finely chop the parsley and crush the garlic
- 3
Once boiled, rinse the potatoes to cool them, then chop into bite size pieces (I keep the peel on which is optional)
- 4
Heat the oil in a skillet on medium heat and add the garlic and chilli flakes and mix for a minute (make sure the garlic doesn't burn or brown too much)
- 5
Add the potatoes right into the pan and season with the salt, paprika, coriander, parsley and dill
- 6
Allow the potatoes to crisp up for 5-7 minutes, stirring occasionally to brown all sides
- 7
When they're ready, squeeze the lemon juice on top, and turn off the heat. Serve as a side and enjoy!