Batata Miqliya Ma' Thoom - Fried Potatoes in Garlic Sauce

posted on: Apr 26, 2026

By: Habeeb Salloum/Arab America Contributing Writer

             On my first trip to Syria in the early1960s, I was at a restaurant in Tartous, excitedly anticipating the grilled fish I had ordered – that along with tarator, tabboula and the universal accompaniment to fish – batata miqliya .  Surprisingly, despite the fish being one of the best I’ve ever tasted, it was the batata miqliya ma’a thoom that was the master of the meal. Until now it supersedes, in my opinion, any basic dish of French fries.

oil for frying

2 large potatoes (about 1 pound), peeled and diced into 1/2 inch cubes

6 cloves garlic, crushed

2 tablespoons finely chopped fresh coriander leaves

1/2 teaspoon salt

1/4 teaspoon pepper

pinch of cayenne

3 tablespoons butter

1 lemon, cut into wedges

              Place oil in saucepan up to a 2-inch depth, then heat to medium.  Fry potatoes until they barely begin to brown, then drain on paper towels.  Place potatoes in a mixing bowl.

              Combine remaining ingredients, except butter and lemon wedges, in a bowl, then stir into potato cubes and set aside. 

              Melt butter in a frying pan, then stir-fry over medium high heat the potato cube mixture for about 2 to 3 minutes.  Place on a serving platter, then garnish with lemon wedges.  Serve hot with each diner squeezing lemon wedges over potatoes to taste.

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