Batata Harra with Harissa Garlic Mayo

Ingredients

• 3.5 large russet potatoes (Source states 3–4 potatoes; cut into desired shape)
• 2 tbsp tomato paste (For the potatoes)
• 1.5 tbsp harissa sauce (Source states 1–2 tbsp; for the potatoes)
• 1 tbsp fresh garlic (Minced; for the potatoes)
• 1 fresh red chili (Seeded and chopped)
• 2 tbsp fresh parsley (Chopped; for the potatoes)
• salt (To taste; for the potatoes)
• 0.5 tsp black pepper (For the potatoes)
• 0.5 tsp garlic powder (For the potatoes)
• 1 tbsp fresh lemon juice (For the potatoes)
• 3 tbsp oil (Plus more for deep frying)
• 0.5 cup mayonnaise (For the harissa garlic mayo)
• 1 tbsp tomato paste (For the harissa garlic mayo)
• 1 tbsp harissa sauce (For the harissa garlic mayo)
• 2 tbsp red onion (Diced)
• 1 tsp fresh parsley (Chopped; for the mayo)
• salt (To taste; for the mayo)
• 1 tbsp garlic powder (For the mayo)
• 1 tsp smoked paprika powder (For the mayo)
• 1 tsp black pepper powder (For the mayo)
• 1 tsp lemon juice (For the mayo)

Steps

1. 1

   Wash the potatoes, cut them into the desired shape, and rinse them repeatedly until the water runs clear. Pat them completely dry.

2. 2

   Heat enough frying oil to 325°F (163°C). Fry the potatoes in batches for 4–5 minutes, until just tender but not colored.

3. 3

   Remove the potatoes from the oil and drain them on a wire rack or paper towels. Let them rest for 10–15 minutes.

4. 4

   Increase the oil temperature to 365°F (185°C). Fry the potatoes again in batches for 2–3 minutes, until golden brown and crispy.

5. 5

   In a wide pan, heat the measured oil over medium heat.

6. 6

   Add the minced garlic and chopped red chili to the pan. Sauté for 30–45 seconds, until fragrant.

7. 7

   Stir in the tomato paste and harissa sauce. Cook for 1–2 minutes to deepen the flavor.

8. 8

   Add the black pepper, garlic powder, and salt to taste.

9. 9

   Add the fried potatoes and gently toss until they are fully coated in the tomato-harissa mixture.

10. 10

    Finish the potatoes with the chopped fresh parsley and lemon juice.

11. 11

    To make the harissa garlic mayo, combine the mayonnaise, tomato paste, and harissa sauce in a bowl.

12. 12

    Add the diced red onion, chopped parsley, garlic powder, smoked paprika, black pepper, salt, and lemon juice. Mix until smooth and creamy.

13. 13

    Serve the batata harra hot and crispy with the harissa garlic mayo on the side or drizzled over the top. Garnish with extra parsley and a squeeze of lemon if desired.

Notes

The source does not specify the exact amount of deep-frying oil; use enough to fry the potatoes in batches. The source gives a 1–2 tbsp range for harissa in the potato coating and a 3–4 potato range; midpoint values are represented numerically above with the original ranges preserved in notes.

Nutrition per serving

• main
• side dish
• vegetarian
• crispy
• deep-fried
• spicy
• Middle Eastern
• potatoes