Batata harra

Batata harra is a Lebanese potato dish which means “spicy potatoes”

Ingredients:
4 russet potatoes- peeled and large dice.
3 tbsp olive oil
4 cloves garlic
2 tbsp tomato paste
1 tbsp Aleppo pepper-trust me it’s worth tracking it down.
1 tsp red pepper flakes
1/2 tsp paprika
2 tbsp chopped cilantro
1 tbsp lemon juice
Salt

Neutral Oil for frying- alternatively dice and boil your potatoes until just barely tender, place in a bowl and toss, really try to get the starches on the outside to make a coating all around the potato, add a hefty pinch of salt and a bit of oil. Roast on a lined tray until crispy.

Preheat oil to 325°f/162°c
Peel, dice, and rinse your potatoes in water. Lay out to dry off completely. Fry potatoes in (batches if you need to) for 4 minutes, the potatoes should be just barely turning golden brown but should be mostly cooked through. Lay on a wire rack to drain and cool for 10-15 minutes.

Turn heat up to 350°f/176°c

While your oil heats up, preheat a separate pan over medium heat and add your olive oil. Add your tomato paste and briefly fry for 2 minutes. Add the minced garlic and cook an additional 2 minutes and turn the heat to medium low. Add the spices and toast for 1 minute and remove from the heat.

Fry potatoes once more until they’re a nice golden brown and super crispy. If your timing is good your paste and your potatoes will be done at the same time. Toss with salt and taste one. Adjust your seasoning and add a squeeze of lemon then add your cilantro. Serve