I can’t wait to share my Batata harra recipe for Lebanese Spicy Potatoes that is quick to make and ideal for a mezze or alongside grilled meats.

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I gotta admit I keep making this one because it never gets old. Lebanese Spicy Potatoes sneak into every gathering, they look humble but demand attention.

Crisped potatoes tossed with a heap of fresh cilantro give this Potato Side Dishes pick a bright, unexpected lift. It’s the sort of thing that makes you reach for more even if you swore you were full.

I won’t tell you all my secrets, but there’s a reason this ends up alongside mezze at my place again and again. Try it and you’ll know what I mean.

Ingredients

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Potatoes: starchy, provide carbs and fiber, make dish filling and comfort food.
Olive oil: heart healthy fats, adds richness and helps crisp potatoes when roasted.
Garlic: pungent, offers vitamin C and immune boosting sulfur compounds, lots of flavor.
Cilantro: bright herby flavor, adds freshness and vitamin K, some people think it’s soapy.
Lemon juice: tangy acid, cuts through oil, adds brightness and a sour lift.
Red pepper flakes/Aleppo: smoky heat, provides capsaicin, can raise metabolism and wake up flavors.
Coriander paprika cumin: warm earthy spices, add aroma and depth without extra calories.
Fresh chili: bright spicy heat, vitamin C, optional but makes the dish lively and zingy.

Ingredient Quantities

2 lb (900 g) potatoes peeled and cut into 1 inch cubes

3 to 4 tablespoons olive oil plus 1 tablespoon neutral oil like vegetable or canola

4 large garlic cloves minced

1 cup fresh cilantro packed, chopped

1 to 2 teaspoons crushed red pepper flakes or Aleppo pepper depending on heat

1 teaspoon ground coriander

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

2 tablespoons fresh lemon juice about 1 lemon

1 teaspoon kosher salt or 3/4 teaspoon table salt

1/2 teaspoon freshly ground black pepper

1 small fresh hot green chili like serrano or jalapeno finely chopped optional

How to Make this

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1. Put the potatoes in a pot, cover with cold water, add a pinch of salt and bring to a boil. Simmer 8 to 10 minutes until just tender but not falling apart, drain well and let steam dry for a few minutes (you can shake them in the colander to roughen the edges so they crisp better).

2. Heat a large skillet over medium-high and add 3 to 4 tablespoons olive oil plus 1 tablespoon neutral oil. When the oil is hot and shimmering, add the potatoes in a single layer (do not crowd), let them sit a couple minutes then start turning so they brown evenly.

3. Cook, turning occasionally, until the potatoes are golden and crisp all over, about 12 to 15 minutes. Season with 1 teaspoon kosher salt (or 3/4 tsp table salt) and 1/2 teaspoon freshly ground black pepper while they fry.

4. Sprinkle 1 teaspoon ground coriander, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin and 1 to 2 teaspoons crushed red pepper flakes (or Aleppo pepper) over the potatoes, toss to coat and cook another 1 to 2 minutes so the spices bloom.

5. Push the potatoes to one side of the pan, reduce heat to medium, add the minced garlic (4 cloves) and the finely chopped hot green chili if using, cook 30 to 45 seconds until fragrant but not browned, then mix everything together so the garlic and chili coat the potatoes.

6. Turn off the heat and stir in 1 cup packed chopped fresh cilantro and 2 tablespoons fresh lemon juice. Taste and adjust salt or heat if needed.

7. Serve warm as part of a mezze or with grilled meats. It’s best eaten right away so the potatoes stay crisp.

Equipment Needed

1. Large pot for boiling the potatoes
2. Colander to drain and shake them dry
3. 12 inch skillet or large frying pan for crisping
4. Sturdy spatula or tongs to turn the potatoes
5. Sharp chefs knife and cutting board for chopping garlic, chili and potatoes
6. Vegetable peeler to peel the potatoes
7. Measuring spoons and 1 cup measuring cup for oil, spices and lemon juice
8. Citrus juicer or fork to squeeze the lemon and a small bowl for the chopped cilantro and garlic

FAQ

Q: What's the easiest way to get these potatoes super crispy? A: Parboil the 1 inch cubes until just tender, drain well and let them dry, then fry in a hot pan without crowding so they can brown. Toss in the garlic and spices near the end so the garlic wont burn, finish with cilantro and lemon. If you want an oven method, roast at about 425 F (220 C) for 30 to 40 minutes, turning once, for a hands off smash at crispiness.

Q: Why does the recipe call for two oils, olive oil and a neutral oil? A: Neutral oil like vegetable or canola has a higher smoke point so it's better for the initial frying, while olive oil adds flavor. Using both gives you crispness and taste, plus less burned olive oil flavor.

Q: How do I control the heat level? A: Use 1 teaspoon crushed red pepper for mild, 2 teaspoons or Aleppo pepper for more warmth, or add the chopped serrano/jalapeno with seeds removed to cut heat. To cool things down, skip the flakes and use more lemon and cilantro.

Q: Can I swap the cilantro for something else? A: Yes, parsley is the easiest swap and will still taste great. You can also mix parsley and cilantro, or try mint for a different bright note. Fresh herbs are key, so dont skip them.

Q: How long will leftovers keep and what's the best way to reheat? A: Store in an airtight container in the fridge up to 3 days. Reheat in a skillet or in a hot oven to restore crispness, microwaving makes them soggy. Freezing is possible but texture suffers, so only freeze if you dont mind that.

Q: Is this recipe vegan and gluten free? A: Yes, with the ingredients listed Batata Harra is naturally vegan and gluten free. Check any packaged spices if you need strict gluten free certification.

Lebanese Spicy Potatoes (Batata Harra) Recipe Substitutions and Variations

Potatoes: use Yukon Gold or russets for basically the same result, they hold up and get crispy, or try sweet potatoes for a sweeter, creamier twist (cut roast time a bit since they soften faster).
Oils (3-4 Tbsp olive + 1 Tbsp neutral): swap for avocado oil all the way if you want a higher smoke point, or use 3 Tbsp melted butter plus 1 Tbsp neutral oil for richer flavor, ghee works great too.
Cilantro: flat leaf parsley is the closest swap in flavor and texture, or do a parsley + mint mix if you dont love cilantro.
Crushed red pepper flakes: use 1/4 to 1/2 tsp cayenne powder per teaspoon flakes, or 1 tsp harissa paste for a deeper flavor, or mix sweet paprika with a small pinch of cayenne.

Pro Tips

– Dry the potatoes really well before they hit the pan, or theyll steam instead of crisp. After draining let them sit a few minutes and shake them in the colander to rough up the edges, that extra texture makes a huge difference.

– Use a mix of olive oil for flavor and a neutral oil for smoke point so you can cook hotter without burning. Get the oil shimmering hot first and dont crowd the pan, cook in batches if you need to, browning is everything.

– Let the spices bloom on the hot potatoes for a minute so they open up, but add the garlic and fresh chili only at the end and keep the heat low so the garlic doesnt go bitter. If you want a softer garlic flavor stir it in off the heat.

– Finish with lemon and cilantro off the burner for the brightest flavor, and serve right away for best crunch. If you must hold them, keep them warm on a wire rack in a low oven about 200 F so they dont sit in their own steam.

Lebanese Spicy Potatoes (Batata Harra) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I can't wait to share my Batata harra recipe for Lebanese Spicy Potatoes that is quick to make and ideal for a mezze or alongside grilled meats.

Servings

servings

Calories

218

kcal

Equipment: 1. Large pot for boiling the potatoes
2. Colander to drain and shake them dry
3. 12 inch skillet or large frying pan for crisping
4. Sturdy spatula or tongs to turn the potatoes
5. Sharp chefs knife and cutting board for chopping garlic, chili and potatoes
6. Vegetable peeler to peel the potatoes
7. Measuring spoons and 1 cup measuring cup for oil, spices and lemon juice
8. Citrus juicer or fork to squeeze the lemon and a small bowl for the chopped cilantro and garlic

Ingredients

2 lb (900 g) potatoes peeled and cut into 1 inch cubes
3 to 4 tablespoons olive oil plus 1 tablespoon neutral oil like vegetable or canola
4 large garlic cloves minced
1 cup fresh cilantro packed, chopped
1 to 2 teaspoons crushed red pepper flakes or Aleppo pepper depending on heat
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice about 1 lemon
1 teaspoon kosher salt or 3/4 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 small fresh hot green chili like serrano or jalapeno finely chopped optional

Directions

Put the potatoes in a pot, cover with cold water, add a pinch of salt and bring to a boil. Simmer 8 to 10 minutes until just tender but not falling apart, drain well and let steam dry for a few minutes (you can shake them in the colander to roughen the edges so they crisp better).
Heat a large skillet over medium-high and add 3 to 4 tablespoons olive oil plus 1 tablespoon neutral oil. When the oil is hot and shimmering, add the potatoes in a single layer (do not crowd), let them sit a couple minutes then start turning so they brown evenly.
Cook, turning occasionally, until the potatoes are golden and crisp all over, about 12 to 15 minutes. Season with 1 teaspoon kosher salt (or 3/4 tsp table salt) and 1/2 teaspoon freshly ground black pepper while they fry.
Sprinkle 1 teaspoon ground coriander, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin and 1 to 2 teaspoons crushed red pepper flakes (or Aleppo pepper) over the potatoes, toss to coat and cook another 1 to 2 minutes so the spices bloom.
Push the potatoes to one side of the pan, reduce heat to medium, add the minced garlic (4 cloves) and the finely chopped hot green chili if using, cook 30 to 45 seconds until fragrant but not browned, then mix everything together so the garlic and chili coat the potatoes.
Turn off the heat and stir in 1 cup packed chopped fresh cilantro and 2 tablespoons fresh lemon juice. Taste and adjust salt or heat if needed.
Serve warm as part of a mezze or with grilled meats. It's best eaten right away so the potatoes stay crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.