Potatoes Harra (Crispy Lebanese Potatoes)

Potatoes Harra: here's a dish that kicks the humble potato into high gear. We're talking Lebanese-style spuds here, folks, and they're packing more punch than a heavyweight champ. With coriander, cumin, garlic, and a flurry of fiery chili, it's a gastronomic party that's going to make your tastebuds feel like they've crashed a Mediterranean rave.

These spuds got a serious history, you know? The term 'Harra' in Arabic translates to 'hot or spicy', and boy, do they live up to that name. They've been igniting mouths across Lebanon for centuries, a testament to the country's love for simple ingredients with complex flavors. I like to think of them as the bad boys of the potato world, always ready to spice things up when things get too dull.

But the best part? Making these at home is a cinch, and a helluva lot of fun too. Fire up that stove, toss those taters around in a hot pan, and let the symphony of spices work their magic. The end result? Crispy, golden potatoes, bathed in a medley of tongue-tingling spices, waiting to rock your world. So, go on, toss the frozen fries, and let the potatoes harra roll.

Crank up the heat and channel the chaos, folks! This recipe is your golden ticket back to the mad rush of food truck life, the never-ending human conga lines at every festival, and the unforgettable 'Oh Sh*t' moments when you nearly set everything ablaze. Every bite is a crunchy, delicious flashback to the high-stress, underpaid, yet strangely addictive world of professional cooking. I hope you dig.

Full video here. 🤘🏼 Adam

Stuff I Use...

Sera Hot Pepper Paste

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Crispy Potatoes Harra

Cook time: 1 HourTotal time: 1 Hour

Ingredients

Potatoes

• 2 pounds of potatoes
• 2 cloves of garlic, finely chopped
• 2 tablespoons of hot pepper paste
• 1 bunch of cilantro, finely chopped
• 1 teaspoon of ground cumin
• Juice of 1 lemon
• Salt to taste
• Oil for frying

Yogurt Dip

• 1 cup of Greek yogurt
• 1 clove of garlic, finely chopped
• Juice of 1/2 lemon
• Salt to taste

Instructions

1. Start by boiling the potatoes in a large pot of salted water until they are just tender when pierced with a fork, about 10-15 minutes depending on the size of your potatoes. Once done, drain and let them cool down.
2. Once the potatoes are cooled, cut them into bite-sized pieces if they aren't small enough already. Arrange them on a baking sheet and freeze them for at least 2 hours, or until they are fully frozen. This process will help achieve the extra crispy texture.
3. Meanwhile, prepare the yogurt dip by combining Greek yogurt, the finely chopped garlic clove, lemon juice, and salt. Mix well and place in the refrigerator to chill.
4. Heat oil in a deep fryer or large saucepan to about 375°F (190°C). Carefully add the frozen potatoes and fry until they turn golden brown and crispy. This should take about 5-7 minutes. Be sure not to overcrowd the potatoes in the oil; fry in batches if necessary.
5. As the potatoes are frying, combine the chopped garlic, hot pepper paste, cilantro, cumin, and lemon juice in a large bowl.
6. Once the potatoes are done frying, use a slotted spoon to remove them from the oil and directly transfer them into the bowl with the garlic and spice mixture while they're still hot. Toss until all the potatoes are well-coated.
7. Serve the Syrian-inspired crispy potatoes hot, with the chilled yogurt dip on the side.

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