Batata Harra
Recipe: https://recipestripper.com/recipes/311a524f-451f-4ac6-bae8-a3a4176a033d
Original source: https://www.finedininglovers.com/explore/recipes/batata-harra
Recipe image: https://www.finedininglovers.com/sites/default/files/2025-08/batata-harra.png

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.
Yield: 1
Prep time: PT3000S
Cook time: PT1500S
Total time: PT6300S

Ingredients
- FOR THE POTATOES
- Large Russet potatoes: 2 (peeled and diced into 2.5 cm cubes)
- Neutral oil: for frying
- Salt: to taste
- FOR THE GARLIC–CHILI MIXTURE
- Garlic cloves: 4 (finely minced)
- Fresno chili: 1 (finely chopped)
- Fresh cilantro: 30 g (finely chopped)
- Olive oil: 30 g

Instructions
1. 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.