Batata Harra is the perfect Mediterranean twist on your regular potatoes. Featuring crispy, golden potatoes tossed in olive oil, garlic, fresh herbs and chili, it's the perfect side dish for adding some flavor to your table.
This Batata Harra recipe is simple, quick, incredibly tasty, and will definitely be a crowd pleaser!
If you love potatoes, you won’t want to miss these delicious recipes: Parmesan Crusted Potatoes, German Potato Pancakes, Cheesy Smashed Potatoes, Greek Potato Wedges and Aloo Keema (Ground Beef with Potatoes)!
Table of Content
What Is Batata Harra
Batata Harra is a popular Lebanese dish that literally means "spicy potatoes” and is a must-try for anyone who loves bold, punchy flavours.
Traditionally, Batata Harra is made by deep-frying cubed potatoes until they’re golden and crispy. But the real magic happens in the seasoning—these potatoes are tossed in an aromatic mix of sautéed garlic, fresh cilantro, chili peppers for a little heat, and a squeeze of lemon to round it all up.
This Middle Eastern potatoes dish is naturally vegetarian and gluten-free, and can be served in many delicious ways—with grilled meats, fish, or even kebabs. Try pairing with my chicken shawarma bowl or easy kafta kebabs!
You can also serve it as part of a mezze spread, alongside popular Lebanese dishes like hummus, falafel, baba ghanoush, and pita bread for a full-on Mediterranean feast.
Pair it with a dipping sauce like garlic aioli or add red bell peppers for added sweetness and color.
Whether it’s for dinner or just a quick bite, this spicy potato dish fits right in! So let’s jump right into my version of this mouthwatering Lebanese spicy potatoes recipe that only requires a handful of ingredients!
Why You’ll Love This Recipe
Quick & Easy: Batata Harra is one of my go-to options for a simple snack; especially if you are frying (not baking) it's fast to whip up! The combination of bold flavors, using just a few ingredients, makes it a perfect time-saver dish without compromising on taste.
Simple: The best part is that you only need a handful of simple ingredients (most of which you probably already have in your pantry), and the preparation is a breeze—just chop, toss in the seasonings, and cook.
Complimentary to Dishes: A flavorful side dish that can instantly level up your lunch or dinner. These Lebanese spicy potatoes easily fit into any menu, making it super adaptable to your taste and occasion!
Ingredients & Substitutions
See recipe card for quantities.
- Potatoes - You can use any type, but Russet and Yukon gold potatoes work best for that crispy texture. Cut them into bite-sized cubes for even cooking.
- Baking Soda - Baking soda helps make potatoes crispy by breaking down their outer surface, creating a rough texture that crisps up easily when roasted or fried. Don't alternate with baking powder!
- Oil - If you are deep frying use any neutral cooking oil. For sauteing, extra virgin olive oil gives the best flavour.
- Butter - A touch of unsalted butter for richness, if you’re avoiding dairy, feel free to substitute with vegan butter or use more oil.
- Tomato Paste - Just a tablespoon adds a hint of sweetness and a beautiful reddish tint to the potatoes! If you don’t have concentrated tomato paste, try using a few freshly diced tomatoes. And if you're mainly after the color, a dash of paprika works well too.
- Lemon Juice - The finishing touch that livens up the dish! You can also use lime juice.
- Garlic - Freshly minced garlic is the key ingredient in Bata Harra’s bold flavours. Please avoid jarred or frozen garlic for this recipe.
- Seasoning - You will need a mix of salt, red pepper flakes, cayenne pepper and cumin powder! You can adjust the spice level to your taste or even swap in paprika for a smokier flavor.
- Cilantro - Fresh coriander adds freshness to the dish both in flavor and appearance. If you’re not a fan, feel free to substitute it with fresh parsley.
How To Make Batata Harra
Here's a step by step of making these spicy Lebanese potatoes. You can find the detailed recipe in the recipe card or watch the video below.
Step 1: Peel, slice, and cut the potatoes in cubes, then soak them in ice-cold water for about 15 minutes.
Step 2: In a pot, bring salted water to a boil, add a pinch of baking soda, and blanch the potatoes. Transfer them to cold water, then strain and pat dry.
Step 3: Line a baking sheet with parchment paper, spread the potatoes in a single layer, and spray with oil. Bake until they’re golden and crispy.
Step 3: In a pan, heat butter and oil, sauté garlic, then add tomato paste and a splash of water. Stir in the seasonings, then toss in the roasted potatoes.
Step 5: Finish with a squeeze of lemon and a sprinkle of cilantro before serving!
Video
Expert Tips
- Use potatoes that are high in starch and low in moisture, like Russet. They have fluffy interiors and can develop crispy skins when baked, making them perfect for baking and roasting.
- If you want the best flavor and crunch, go for deep frying because nothing beats the crispy texture of fried potatoes! But if you’re looking for a healthier option, air frying or baking works great. You’ll still get delicious, crispy potatoes without all the extra oil.
- Don’t skip soaking the potatoes in cold water to remove excess starch! This helps in giving that nice, golden crust.
- Line potatoes in a single layer on the baking tray to ensure they get roasted evenly. If you pile them on top of each other, they will steam instead and we definitely want them nice and golden!
Variations
Elevate your Batata Harra with these tasty variations! Whether you want more spice, extra crispiness, or a creamy finish, these ideas will help you customize the flavors:
- Add More Heat: For an extra fiery kick, increase the cayenne or crushed red pepper or additionally incorporate black pepper. You could also try adding harissa paste—a North African chili paste made from red chilies, warm spices, and garlic—for a deeper, spicier flavor.
- Achieve Extra Crispiness: To get that perfect crispy bite, double-fry the potatoes (see my Masala Fries) before tossing them in the seasoning.
- Add a Creamy Twist: Top your Batata Harra with crumbled feta or a sprinkle of grated Parmesan for a creamy, savory finish that balances the spice nicely.
- Infuse with Smokiness: For a hint of smoky flavor, add a dash of smoked paprika or use smoked sea salt when seasoning the potatoes.
- Herb Variations: If you're looking for a twist on the traditional cilantro, try mixing in some chopped mint or parsley for a fresh herbal note.
Serving Ideas
Batata Harra is a versatile side dish that pairs wonderfully with a variety of main courses and appetizers:
- Grill up some marinated chicken skewers, kafta kebabs, joojeh kebab or ground lamb skewers on the barbeque and serve your spicy potatoes alongside it!
- You can also serve Batata Harra as part of a Mediterranean mezze platter with other popular Lebanese dishes like hummus, baba ghanoush, falafel, tabbouleh, and fresh pita bread, making it a fun appetizer spread. Or add these potatoes to my chicken shawarma platter!
- Toss these spicy potatoes in with mixed greens, cherry potatoes, and feta cheese for a yummy salad!
- Warm a flatbread or tortilla, spread with garlic sauce or tahini, then layer on Batata Harra, fresh lettuce, tomatoes, and pickles. Sprinkle with herbs, wrap tightly, and enjoy!
Storage
Crispy potatoes are best enjoyed fresh, but if you have leftovers, allow them to cool completely before transferring to an airtight container and refrigerating for up to 2 days.
To reheat, you can use the microwave, but for maximum crispiness, warm the Batata Harra in the oven at 375°F (190°C) for about 10 minutes, or crisp them in an air fryer for 5 minutes on high.
A skillet over medium-high heat with a dash of oil is also a great way to bring back their delicious crunch!
I do not recommend freezing the potatoes.
FAQ
Go with Russet potatoes for a crispy exterior and fluffy interior, or Yukon Gold for a creamy texture that holds up well when roasted. Red potatoes are another great option since they roast nicely and add a bit of sweetness.
I wouldn’t recommend making these potatoes in advance because they will lose their crispness and we definitely don’t want that, especially if you are serving the guests. Read Storage ideas if you somehow have leftovers.
Absolutely! If you want a healthier version, baking or roasting the potatoes works wonderfully. Head to the recipe card to know how I have roasted Batata Harra in the oven.
It has mild to moderate heat, thanks to fresh chilies and spices. It’s warmly spiced rather than fiery, with a heat level that’s adjustable to your taste.
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📖 Recipe
Batata Harra (Lebanese Spicy Potatoes)
Ingredients
- 500 g potatoes 2-3 medium-sized
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon olive oil extra vigin
- 1 tablespoon butter
- 1 teaspoon tomato paste triple concentrated
- 2-3 garlic cloves minced
- 1 teaspoon crushed red pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 2-3 tablespoon cilantro chopped plus extra for garnish
- 1 tablespoon lemon juice
Instructions
- Peel, slice, and cube the potatoes into uniform cubes of 2 cm (0.8 inches). Soak the cubed potatoes in ice-cold water for 10-15 minutes to remove excess starch.
- In a large pot, add ½ teaspoon of salt and bring water to a boil. Once boiling, add baking soda, then blanch the potatoes for 2 minutes.
- Fill a large bowl with cold water and, using a slotted spoon, carefully transfer the blanched potatoes to the bowl to stop the cooking process. Strain the potatoes and pat them dry with paper towels to remove any excess moisture.
- Line a baking tray with parchment paper and spread the potato cubes in a single layer. Lightly spritz with oil, a sprinkle of salt and bake in a preheated oven at 220°C (390°F) for 18-20 minutes or until golden brown and crispy. Toss them around midway for even browning.
- In a pan, heat a mixture of butter and oil over medium heat. Sauté the minced garlic until fragrant, then add the tomato paste, stirring to combine. Add a splash of water to loosen the paste.
- Incorporate crushed red pepper, cumin powder, and cayenne pepper into the sauce. Toss in the roasted potatoes and season with salt (to taste), ensuring they are well coated.
- Remove from heat and squeeze fresh lemon juice over the potatoes. Toss in chopped cilantro leaves too.
- Plate the Batata Harra and garnish with additional fresh cilantro before serving. Enjoy!
Video
Notes
- Choose starchy potatoes with low moisture content, such as Russets. Their fluffy interiors and ability to develop crispy skins when baked make them ideal for roasting and baking.
- For the best flavor and crunch, go for deep frying; that is also the traditional method.
- Use extra virgin olive oil for a more robust taste. If you don't have it, regular olive oil will work too.
- Adjust the heat level to your liking by reducing the red chili flakes, or feel free to incorporate your favorite seasonings, such as ground coriander or black pepper.
- If you don't like cilantro, use fresh parsley instead.
Nutrition
PIN IT FOR LATER
Jal says
Best one! 👍👍👍