Being an expat has it’s definite advantages. There is new food to try and experiences to have. My kids are exposed to exotic cultures and hopefully take away the best parts of it. May I just say, traveling is also a big perk of expat life!
The absolute best part of this whole crazy experience, is I get to meet people from all over the world.
Needless to say, there are disadvantages.
The number one disadvantage of expat life is having to say good-bye to those amazing people that I’ve met living abroad. Because most of us are just here on assignments, with an end date looming in front of us. Moving away from an expat community is a special experience. Before anyone leaves there are a progression of events culminating to their departure date. Going away parties. Last lunch dates. Last hang out by the pool. Last compound gatherings. Last dinner invitations.
Last year we said see you later (never good-bye) to a few amazing friends, including Brad and Anthea. They only lived in our compound for a year or so but with their shining personalities they immediately made lots of friends. When they told us they were leaving the progression of departure events began, including dinner at our house.
I asked them what they would like me to make, and of course they said Lebanese! So I made several dishes, from Tabouli, to Humus to Chicken Tawook and a side dish that I learned from my mother-in-law, Batata Harra.
Batata Harra is a Lebanese potato side dish, served hot (or cold but it’s so much better when it’s hot), smothered in cilantro, garlic and olive oil with a squeeze of lemon juice. It’s a very simple dish to make and will really knock anyone’s socks off!
Well this dish was Anthea’s absolute favorite. In fact, when I started my blog I asked my friends which recipes I should feature and Anthea immediately said, Those potatoes you made! Well my dear Anthea, here you go!
A delicious Lebanese twist to make these the best potatoes you'll ever eat!
- 2lbs Potatoes
- 3 Garlic Cloves, crushed
- 1 Cup Cilantro, chopped
- 1 Cup Olive Oil
- 1 Lemon
- Chili Flakes, to taste (optional)
- Peel and cube the potatoes into 1" pieces.
- In a deep, heavy bottom saucepan, heat the olive oil. Carefully add the potatoes to the oil. Fry until golden brown.
- With a slotted spoon, remove the potatoes from the oil and drain on a paper towel lined plate. Set aside but keep warm.
- Add the garlic and cilantro to the same oil and fry until aromatic (about 1 minute).
- Return the potatoes to the pot and mix everything together. Add the juice of 1 lemon, salt and pepper and chili flakes (if using) and toss gently.
- Serve hot with more lemons.
This can also be served at room temperature.