Batata harra

The potatoes are cut into cubes and fried until golden. Zaatar and Zaytoun’s version then warms chopped garlic in olive oil, adds fresh coriander, bird’s-eye chilli and salt, and tosses the fried potatoes through the mixture. The amount of chilli can be adjusted to taste.^[1]

Batata harra is commonly a restaurant side dish. In the author’s household it is eaten with salad and grilled vegetables such as cauliflower and aubergine, and sometimes with flatbread. Hummus is another suggested accompaniment. The coriander used here is the fresh herb rather than coriander seeds.^[1]