Batata Harra Recipe

Prepare and par-cook

Wash and scrub the potatoes. Leave skins on. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on size to yield uniform pieces.

Place the cut wedges in a large pot and cover with 1 liter of cold water. Add 1 tablespoon kosher salt and bring to a gentle boil over high heat. Once boiling, reduce to a simmer and cook for 5–7 minutes — you want the wedges to be just starting to become tender but not falling apart (knife should meet slight resistance).

Prepare an ice bath (1 cup ice + cold water). Drain the potatoes and immediately transfer them to the ice bath to stop cooking for 3–4 minutes. Drain and let sit in a colander to steam-dry for 5–10 minutes; pat with paper towel to remove surface moisture.

In a small bowl, combine 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp ground black pepper, 1/4 tsp ground allspice, and 1 tsp kosher salt. Whisk or stir to fully blend. Set aside.

Fry (traditional) or Roast (lighter)

Option A — Frying (recommended for classic texture): Heat 1 cup neutral oil in a heavy-bottomed skillet or deep pan to 170–180°C (about medium-high; oil should shimmer). Carefully add the wedges in a single layer in batches without overcrowding. Fry each batch 5–7 minutes, turning once, until golden brown and crisp. Transfer to a paper-towel-lined tray and immediately sprinkle with half of the prepared house spice mix while still hot so the spices adhere.

Option B — Roasting (lower oil): Preheat oven to 220°C (425°F). Toss par-cooked and dried wedges with 2 tbsp olive oil to coat evenly. Spread in a single layer on a parchment-lined baking sheet. Roast 25–30 minutes, turning once halfway, until deeply golden and crisp. As soon as they come out of the oven, toss with half of the house spice mix to coat.

If frying, after all batches are done, briefly return all wedges to the pan or a warm oven (100–120°C / 210–250°F) to reheat and crisp together, then toss with remaining house spice mix to ensure even seasoning.

Peel the garlic cloves and place them in a small food processor or a tall jar for an immersion blender. Add 1 tsp kosher salt. Process/blend until the garlic is very finely minced and starts to form a paste.

With the processor running or using the immersion blender, stream in 3 tablespoons neutral oil very slowly (drop by drop at first) while continuing to blend so the mixture emulsifies. After it begins to thicken, you can increase to a thin steady stream. Add 1 tablespoon lemon juice and 1 teaspoon ice water to stabilize the emulsion and continue blending. If the mixture appears too thick, add another 1/2 teaspoon ice water and blend. The finished toum should be creamy, white, and fluffy. Taste and adjust salt or lemon if desired.

If you don’t have a blender, finely grate the garlic, mash with salt using a mortar and pestle to a paste, then slowly whisk in oil and lemon juice to emulsify.

Place the hot seasoned potato wedges on a serving platter. Spoon or dot the garlic toum alongside or drizzle lightly over some wedges (serve extra on the side). Sprinkle chopped cilantro or parsley over the potatoes and serve with lemon wedges for squeezing.

Serve immediately so wedges remain crisp. Makes a great appetizer or side.