Lebanese Spicy Potatoes Batata Harra

This Middle Eastern Batata Harra (sometimes spelled Batata Harrah) recipe is a dish that is featured a lot in my apartment. From eating it as an appetizer, a side dish, or inside wraps/Lebanese sandwiches, this is simple, versatile, and delicious. Traditionally this spicy Lebanese potatoes recipe uses deep-fried/fried potatoes, but I decided to oven-bake mine (air fryer method also included below). With my baking method, you’re getting both healthier results and wonderfully crispy potato chunks, which is what you want for this dish. I often use this baking method to cook crispy potatoes, like these patatas bravas. If you want to make a Lebanese spread, then you might want to check out my recipes for traditional tabbouleh salad, simple and healthy Fattoush Salad, and Baba Ganoush Dip. I also have a method for traditional green falafels and more, on this blog (plus even more, coming soon). These spicy potatoes are a great way to jazz up a slightly lack-luster meal, with a kick of flavor. I love to squeeze loads of lemon juice (or lime juice) over the potatoes too, for even more zing.

How to Make Batata Harra

If you’ve spent much time on my blog then you’ll know that I absolutely love simple, but delicious recipes. This batata harra recipe is no different – with just a few ingredients and not many steps.

The Ingredients

Potatoes: I use fairly large yellow potatoes – you can use Russet, Yukon Gold, Maris Piper, Red potatoes, etc. You could also try this recipe with sweet potato as a fun alternative. Cilantro (Coriander): use fresh cilantro whenever possible. A few readers have tried with dried, ground coriander though, and enjoyed it. Garlic: use fresh garlic, finely chopped. Lemon: please use fresh lemons NEVER bottled lemon for this dish! Red chili: finely chopped. Feel free to use a chili that falls on the Scoville chart where you’re comfortable with the heat level. Extra virgin olive oil: this is the traditional choice for this recipe. However, you can use another neutral high-heat cooking oil if needed – like avocado oil. Salt: to season.

Chef’s Note: I didn’t include it for this particular recipe, but you can also add smoked paprika to the potatoes if wanted. You can also use black pepper on your potatoes too, but this isn’t traditional.

The Method

Step 1: Prepare the potatoes

First, start by cutting the potatoes into small or medium potato cubes (depending on how crispy you like them). If preferred, you can leave the skin on the potatoes. A good tip is to place your chopping board over a large bowl/pot filled with water. As you chop the potatoes, you can scrape them straight into the water so they don’t oxidize and change color. Then, rinse them well to get rid of the excess starch. I like to add them to a large pot with plenty of water and swish them around then drain and repeat the process once more. Note* If you want super crispy potatoes and to get rid of as much starch as possible then you can soak the potatoes in hot water for 10-15 minutes. Then dry them thoroughly, using a clean towel to get rid of any water. It’s important to thoroughly dry them, otherwise, they won’t crisp up in the oven. At this point, preheat the oven to 350ºF/175ºC. Air Fryer method mentioned below. Spread the potato in a single layer, with a little space between for air-flow, on a baking tray/s and drizzle with a little olive oil and add a sprinkle of salt, then toss lightly to thoroughly coat the spuds. Note* If you want to add smoked paprika to the recipe then sprinkle some over the potatoes at this point, before they’re baked in the oven. Roast the potatoes in a pre-heated oven at 350ºF/175ºC for about 25 minutes (check on them after 20 minutes). To cook in the air fryer: spread the potatoes in a single layer, with space in between, and cook at 400ºF/200ºC for around 20 minutes, flipping over halfway.

Step 2: Prepare the Remaining Ingredients

Meanwhile, in the last 10 minutes of the potato roasting time, finely slice the cilantro and chili (removing the stem and seeds) and crush/mince the garlic. In a skillet, lightly saute the garlic for a couple of minutes over medium heat with a little olive oil then add the chili and lemon juice and saute for a further minute before finally adding the cilantro and stirring it in well until just wilted. The entire thing takes just five minutes! Finally, sprinkle some salt over the sautéed mixture and mix in well, tasting and increasing if needed.

Step 3: Combine batata harra

Once the potato is ready, add it to the sauteed mixture and mix well then serve immediately. You can alternatively serve the Lebanese spicy potatoes as a fresh salad by preparing the coriander, chili, garlic, olive oil, lemon juice, and salt and tossing the salad well. Then simply add the roasted potatoes to the salad bowl and toss to combine.

How To Store

Batata harra is best enjoyed fresh, while the potatoes are crispy and warm from the oven. However, you can allow it to cool and enjoy it warm or cool within wraps, as a side dish, appetizer, etc. Enjoy within 1-2 days.