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Batata harra is a popular spicy Lebanese potato recipe. The golden potatoes are seasoned with spices, fresh herbs, and garlic.
If youโre a fan of crispy potatoes (who isn’t?!), then youโre in for a treat with Batata Harra. This spicy Lebanese potato dish is a classic side loved in Lebanese restaurants worldwide, often served as part of a mezze platter or alongside hummus, labneh, baba ganoush and pita bread. I included this recipe in my first cookbook, and have been making them often ever since!
What is Batata Harra?
Batata Harra, translating to “spicy potatoes,” is a hugely popular Lebanese spicy potato recipe traditionally featuring cubed potatoes tossed with a blend of spices, garlic, and cilantro. The crispy exterior of the potatoes contrasts beautifully with their tender interior.
Ingredients for Batata Harra
To make Batata Harra, you’ll need the following basic ingredients:
- Potatoes: You can use russet potatoes for their starchy texture, Yukon gold potatoes for buttery creaminess, or red potatoes for a firmer bite.
- Heat: Red chili flakes (or red pepper flakes), cayenne pepper give the potatoes their spicy kick.
- Fresh Herbs: Fresh cilantro and fresh parsley add a refreshing touch to balance the spices. If cilantro isn’t your thing, you can substitute with just parsley, or add fresh mint, dill, or basil.
- Garlic: Minced garlic cloves infuse the potatoes. Mouthwatering!
- Oil: Olive oil is preferred for roasting and pan frying, but neutral oils have a higher smoke point deep frying.
Preparing Batata Harra
1. Choosing Your Cooking Method
Oven-Roasting: My favorite method, as outlined in the recipe card. Dress the potatoes with oil, then lay potato cubes in a single layer on a baking sheet lined with parchment paper or nonstick foil. Roast until golden brown and crispy at medium heat, giving a quick stir mid-roast.
Air Fryer: The air fryer requires less oil, ensuring crispy potatoes without excess oil. Set your air fryer to medium-high heat for the best flavor.
Deep Frying: Deep-frying potatoes is, well, delicious! Think french fried! In a large pot or deep fryer with canola oil or vegetable oil ensures an extra crispy exterior; this replicates the fried potatoes from a Lebanese restaurant. You can also pan fry, using a shallow amount of oil in a sautรฉ pan, turning the potatoes until golden all over.
2. Seasoning the Potatoes
Most of the seasoning happens after the potatoes are cooked. Add the olive oil, garlic, spices and herbs in a bowl. Then add and toss hot potatoes. Just before serving, sprinkle more chopped cilantro and a squeeze of fresh lemon juice to add that fresh, zesty finish.
Tips for Perfect Batata Harra
- You can pat potatoes dry, after they are peeled and cubed, with paper towels to remove moisture for maximum crispiness. I find this step is not necessary, though!
- Adjust the spice heat by varying the amount chili peppers and cayenne to your taste.
- Ensure even cooking by shaking the basket in the air fryer or flipping the potatoes on the baking sheet halfway through the cook time.
- Enjoy a crispy texture by dressing and then eating the potatoes immediately after they are cooked.
Make Ahead and Storage
Batata Harra is best eaten just after preparing them. To make them ahead, you can cube the potatoes and store them in water in the refrigerator for a few hours. In that case it will be helpful to pat them dry before continuing the recipe.
Store leftovers in an airtight container lining the bottom with paper towels to absorb any excess oil. Reheat them in a preheated oven or an air fryer to regain their crispy texture.
For longer-term storage, the raw cubed potatoes can also be frozen. Spread the potato cubes in a single layer on a baking sheet, freeze until solid, and then transfer them to an airtight container or freezer bag. Thaw, then proceed with the recipe.
Batata Harra Recipe
Ingredients
- 4 medium russet potatoes, for 4 cups cubed potatoes
- 1/4 cup extra virgin olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 large garlic cloves, minced or grated
- 1/4 cup cilantro leaves, finely chopped
- 1/2 teaspoon red pepper flakes
Instructions
- Arrange an oven rack in the middle position. Line a baking sheet with foil and place it in the oven. Preheat the oven and the baking sheet to 500ยฐF.
- Peel the potatoes and cut them into cubes about 1 inch in size. Place the potatoes in a medium bowl and toss with 1 tablespoon of the olive oil, ยฝ teaspoon of the salt, and ยผ teaspoon of the red pepper flakes.
- Remove the hot baking sheet from the oven to a wire rack. Transfer the potatoes to the hot pan, arranging them in a single layer and ensuring the potato cubes are not touching each other. Return the pan to the oven and roast for about 20-25 minutes.
- Meanwhile, in a medium serving dish, whisk to combine the rest of the olive oil, salt, garlic, and red pepper flakes, and half of the chopped cilantro.
- When the potatoes are done, transfer them from the hot pan to the serving dish and toss with oil mixture. Dust with the remaining cilantro and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Serving Ideas
Batata Harra is a versatile potatoes side dish that pairs well with other Lebanese recipes. They are a natural alongside kebabs of any kind. Wonderful with Lamb Burgers. Add a Cucumber and Tomato Salad and serve alongside baba ganoush or hummus with fresh pita bread.
More Potato Recipes
Make Lebanese-style mashed potatoes with my Olive Oil Mashed Potatoes recipe.
Sweet potatoes go deliciously Lebanese with sumac in my Sumac Roasted Sweet Potatoes recipe.
Make Potato Kibbeh with an incredibly savory spinach, onion, and chickpea filling.
Lebanese Potato Salad is an all-time favorite with no mayo and lots of fresh mint.
Another way to make great potatoes in the oven is Roasted New Potatoes. A fresh tasting, beautifully golden potato recipe.
As an American, I’ve grown up with all sorts of ways to eat potatoes (fries, mashed, baked, etc.), but I just love going a little outside my norm to try a way that’s traditional in another part of the world. This recipe is easy, but it’s delicious and different to what I grew up eating.
Thank you Zeke! I think you’ll love these being an adventurous cook and eater!