Batata Harra (Spicy Lebanese Potatoes)

Batata Harra is a Lebanese spicy potato dish. Very popular in the Middle East, you can easily make it at home with ingredients that you already have in your kitchen. The result is melt in your mouth potatoes tossed in spice, garlic, and cilantro!

What is Batata Harra?

Batata Harra literally translated to “spicy potatoes” in Arabic. It’s a dish that almost always makes an appearance on Lebanese restaurants’ menus and a very popular Middle Eastern appetizer. Also often found under the name “Lebanese potatoes”, or “spicy potatoes”.

Potatoes are either deep-fried or roasted until crispy from the outside, but fluffy on the inside. Then tossed in a spicy cilantro garlic sauce, and finished off with a squeeze of fresh lemon juice. So here’s an authentic batata harra recipe that you’re going to love!

The Ingredients

To make this simple potato dish, you will need the following ingredients:

How to Make Batata Harra

Traditionally, the potato cubes are deep-fried until crispy, then they’re drained from excess oil on paper towels. And then, they’re shallow fried with garlic, spices, and fresh cilantro leaves.

To make this recipe a little healthier and easier to make, I go for roasting (as many people do in the Middle East).

To make batata harra, peel, wash, and cube the potatoes into ¾ inch pieces.

Preheat the oven to 400°F (205°C), and line a baking sheet with parchment paper. Spread out the potato, drizzle with olive oil, season with salt and pepper, and roast until fork-tender, and golden brown and crispy (about 40 minutes flipping halfway through).

As the potatoes are being roasted, make the sauce. Heat olive oil, saute minced garlic, then add in the paprika, red chili flakes, and cilantro leaves. Fry for a minute then remove from heat.

When the potatoes are ready, toss them in the garlic cilantro mixture and serve. Garnish with chopped cilantro leaves. And there you have it, perfectly cooked and seasoned spicy potatoes!

Top Tips for Lebanese Potatoes

• Choose the right type of potatoes – any potato that works well for roasting, works well in this recipe. I recommend Russets or Yukon Golds if you’re in the US, Maris Piper or King Edward if you’re in the UK, and Dutch Cream in Australia.
• Choose the right type of oil – if you go for the frying method, fry in a high smoke point oil such as corn, peanut, grapeseed, or vegetable oil.
• Don’t overcrowd the baking sheet – if the potato cubes are too close to each other, or are put in layers, they will steam rather than roast, and won’t crisp up.
• For extra crispy potatoes – turn them in the baking sheet halfway through the cooking time.
• Adjust heat level to your preference – you can add more or less chili flakes, you can even use fresh minced chili, cayenne powder, or chili powder if you like.

Serving Ideas

Batata Harra is usually served as a part of a mezze feast. Serve it along with hummus, ful mudammes, Baba Ganoush, Muhammara, Tabouleh salad, falafel, and freshly baked pita bread.

It’s also great when served with barbecued or grilled meats and chicken.

Have leftovers? Serve in warm pita pockets for a quick spicy potato wrap, or wrap in tortillas for potato tacos.

Have it for breakfast, just crack a couple of eggs, and there you have it, spicy potatoes and eggs for breakfast!

Frequently Asked Questions

Other Unique Potato Recipes

• Southern Smothered Potatoes
• Greek Briam Vegetable Bake
• Vegan Potato Cakes with Carrot and Rice
• Air Fryer Baked Potatoes

This recipe first appeared on Little Sunny Kitchen on May 16, 2017. It was updated in October, 2020 with new images and more info. The recipe remained the same.