Chef Charbel Hayek triple-cooks the potatoes in this signature dish, served at both Ladyhawk and Laya. The extra steps create an ultra-crispy exterior and fluffy interior. He calls it the Middle Eastern counterpart to the Spanish classic patatas bravas, tossing golden potatoes with garlic, Fresno chilis, and cilantro, then serving them with cilantro aioli and micro cilantro.
How to make Batata Harra
01.
Prepare the Potatoes
- Place the diced potatoes in cold salted water, bring to a boil, and cook for 8–10 minutes until fully tender.
- Drain and spread on a tray to cool completely, then refrigerate for at least 30 minutes.
02.
First Fry
- Heat the oil to 120°C/250°F.
- Fry the potatoes in batches for 4–5 minutes until they begin to blister but are not yet browned.
- Drain and cool completely.
03.
Second Fry
- Increase the oil temperature to 175°C/350°F.
- Fry the potatoes again until golden and crispy, about 3–4 minutes.
- Drain on a wire rack and season with salt.
04.
Make the Garlic–Chili Mixture
- In a separate pan, heat the olive oil over medium heat.
- Sauté the garlic and Fresno chili for 1 minute, until fragrant but not browned.
- Add the cilantro and cook for another 20 seconds until just wilted.
05.
Assemble and Serve
- Add the crispy potatoes to the pan with the garlic–chili mixture.
- Toss gently until evenly coated.
- Serve hot, ideally with cilantro aioli and micro cilantro as garnish.
