Some Libyans like to serve these swimming in a simple tomato sauce, but I prefer to leave them crisp and dip them in the sauce instead. You can prepare this recipe days ahead and freeze them before frying, if desired.
Stuffed and Fried Potato Wedges (Mbatan Batata)
Servings: 4 dozen
- 3-4large russet potatoes
- 2cups bread crumbs
- 3 eggs
- olive oil
- 1lb ground lamb-OR-
- 1lb ground beef
- 3cloves garlic, crushed
- 3/4tsp ground ginger
- 1tsp pepper
- 1tsp salt, or to taste
- 1/2cup water
- 1cup parsley(fresh), minced
- 1 egg
- 3Tbsp bread crumbs, as needed
- tomato sauce, as needed
Brown the lamb in oil, breaking up the clumps as you go. Smaller pieces fit better in the potato wedges.
Toss on the onion and garlic and cook until softened and beginning to color.
Add ginger, cinnamon, and black pepper. Season with salt to taste.
Deglaze with a splash of water and set aside to cool.
Once lukewarm, stir in the parsley, egg, and about 3 Tbsp of breadcrumbs.
You can refrigerate the stuffing for later or use it right away.
Peel and halve the potatoes lengthwise. Then cut half moons, about 1/4 inch thick. Slice each half moon down the middle, almost to the end. It’ll make it open up like a book.
Use your fingers to press in the filling and smooth flat. Do this to all the potatoes until the filling is gone.
Beat the 3 eggs in a shallow bowl and add some of the breadcrumbs to another.
Dip the wedges in the egg and then in the breadcrumbs. Do them all, setting on a cookie sheet as you go.
freeze them on the cookie sheet for a couple of hours until set, then place in plastic baggies and freeze until needed.
Use 375F vegetable oil in a pot and cook in batches.
Don’t crowd ’em… When they are done, they’ll be golden brown, the potato will be tender and the filling hot. If they brown too fast before the potato can cook, drop the oil temperature.
Dip in tomato sauce.