Batata Harra
HB-9646 · Hand-built original · American
Parboiled, cornstarch-coated potatoes fried until golden and tossed in a spicy garlic tomato sauce with cilantro and lemon.
AmericanAppetizer40 minGluten-freeEgg-free
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- POTATOES:
- 3 large Russet potatoes peeled and cubed
- vegetable oil for frying
- SPICY GARLIC TOMATO SAUCE:
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 teaspoons garlic finely minced
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons cilantro finely chopped
- 3 tablespoons lemon juice
Method
- Heat the butter and olive oil for the sauce in a saucepan over medium heat, add the garlic and tomato paste, and cook for about 4 minutes until the paste darkens from bright red to reddish brown.
- Stir in the red pepper flakes, black pepper, paprika, cumin and salt, then finish the sauce with the cilantro and lemon juice, stirring until it comes together, and set it aside.
- Soak the cubed potatoes in ice-cold water for 10 minutes, then parboil them in salted boiling water for 5 to 6 minutes, drain them well and pat them dry.
- Toss the potatoes in cornstarch until every piece is evenly coated.
- Fry the potatoes in vegetable oil heated to about 350°F, without crowding the pan, until golden brown.
- Tip the hot potatoes into the pan of sauce, toss until every piece is coated, and serve them warm.
Prep: 20 min · Cook: 20 min · Total: 40 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).