Batata Harra

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Peel the potatoes and cut them into 1-inch (2.5 cm) cubes.

   Kokkens note: Uniformly sized cubes ensure even cooking and consistent crispiness.

2. 2

   Rinse the cubed potatoes thoroughly under cold running water until the water runs clear to remove excess starch.

   Ca. 3 min.

   Kokkens note: Removing starch is crucial for achieving a crispy exterior on your fried potatoes.

3. 3

   Spread the rinsed potato cubes in a single layer on a clean kitchen towel or paper towels and pat them completely dry.

   Kokkens note: Any residual moisture will cause the oil to splatter and prevent the potatoes from crisping properly.

4. 4

   Finely mince the garlic cloves and the red chili, removing seeds from the chili if you prefer less heat.

   Kokkens note: For a finer mince, use a garlic press or the side of your knife to smash the garlic before mincing.

5. 5

   Chop the fresh cilantro finely.

   Kokkens note: Use both the leaves and tender stems of the cilantro for maximum flavor.

6. 6

   Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).

   Ca. 5 min.

   Kokkens note: A deep-fry thermometer is recommended for accurate temperature control, which is key to perfectly fried potatoes.

7. 7

   Carefully add the dried potato cubes to the hot oil in batches, ensuring the pot is not overcrowded.

   Kokkens note: Overcrowding the pot will drastically lower the oil temperature, leading to soggy rather than crispy potatoes.

8. 8

   Fry each batch for 6-8 minutes, stirring occasionally, until the potatoes are deeply golden brown and wonderfully crispy on the outside and tender on the inside.

   Ca. 16 min.

   Kokkens note: Listen for the sizzling to subside; this indicates moisture is leaving the potatoes, making them crispier.

9. 9

   Remove the fried potatoes from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

   Ca. 2 min.

   Kokkens note: Season the hot potatoes lightly with a pinch of salt immediately after draining to enhance their flavor.

10. 10

    While the potatoes are frying, heat the olive oil in a separate large skillet over medium heat.

    Ca. 1 min.

    Kokkens note: Using a separate skillet allows you to prepare the aromatic mixture without interrupting the potato frying process.

11. 11

    Add the minced garlic and minced red chili to the skillet and sauté for 1-2 minutes until fragrant and softened, being careful not to brown or burn the garlic.

    Ca. 2 min.

    Kokkens note: Burnt garlic can taste bitter, so keep a close eye on it and reduce heat if necessary.

12. 12

    Stir in the chopped fresh cilantro and cook for an additional minute until it just wilts.

    Ca. 1 min.

    Kokkens note: Cooking the cilantro briefly helps release its aromatic oils without losing its fresh flavor.

13. 13

    Add the hot, fried potatoes to the skillet with the garlic, chili, and cilantro mixture. Toss gently but thoroughly to coat every potato cube evenly.

    Ca. 1 min.

    Kokkens note: Work quickly to ensure the potatoes are still warm when they absorb the flavors of the aromatic mixture.

14. 14

    Pour in the fresh lemon juice and season with the remaining salt and black pepper. Toss once more to combine all the flavors.

    Ca. 1 min.

    Kokkens note: The lemon juice adds a crucial bright, zesty counterpoint to the richness of the fried potatoes and the heat of the chili.

15. 15

    Serve the Batata Harra immediately as a vibrant and spicy side dish.