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Batata Harra – Lebanese Spicy Potatoes

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Batata Harra translates to “spicy potatoes” in Arabic. These Arabic potatoes are oven-roasted and tossed in spicy cilantro garlic and crushed red pepper sauce. You can finish this flavor-packed sauce with a squeeze of lemons for a fresh flavor.

A large bowl of garnished potatoes.

Lebanese batata harra is a spicy potato dish that finishes with a splash of fresh lemon. Packed with fresh herbs, warm spices, and a deep garlic flavor, Lebanese potatoes have plenty of earthy flavors. For a little more brightness, add a splash of lemon juice.

These vegan, gluten-free spicy potatoes are versatile, delicious, and quick to make. You only need 25 minutes or less to prepare these Middle Eastern potatoes. Oven roast them, top them with an herb sauce, and serve!

What is Batata Harra?

Batata Harra is a popular Lebanese dish that translates to “spicy potatoes” in Arabic. These Arabic potatoes are roasted until they are tender. Then, the potatoes are tossed in spicy cilantro garlic and crushed red pepper sauce. You can finish this flavor-packed sauce with a squeeze of fresh lemons.

This traditional Lebanese recipe is perfect for serving as part of a mezze, tabbouleh, muhammara, Mediterranean cucumber tomato salad, and hummus. Although this Lebanese potato recipe is usually served as an appetizer, it is delightful any time of the day.

Bowl of potatoes with a wooden spoon.

What I Love About This Recipe

First of all, who doesn’t love potatoes? Lebanese potatoes take an ordinary side dish and make it extraordinary!

  • Red pepper spices up an ordinary side dish
  • The recipe is vegan and gluten-free.
  • Made with pantry staples you probably already have

Ingredients

Ingredients used in making the recipe.
  • Potatoes – 8 large Yukon gold or russet – peeled and cut into cubes.
  • Red Onion 1/2 cup – diced
  • Olive oil – 2 tablespoons – divided
  • Salt½ teaspoon 
  • Garlic – 2 cloves – minced
  • Crushed red pepper flakes 2 teaspoons –  divided
  • Lemon 1 – squeezed
  • Cilantro leaves1 cup – chopped
  • Parsley leaves1 cup –  chopped
  • Salt and black pepperto taste

Instructions

  • Prep: Preheat oven to 425. Line a baking sheet with parchment paper. Wash the potatoes and pat them dry with paper towels. Cut the potatoes into 1-inch cubes. Dice one half of a red onion
  • Bake: In a medium-sized bowl, toss the potatoes and onion in olive oil and salt. Arrange the potato cubes and red onion in a single layer on the sheet pan. The oven roasts the potatoes for 20-30 minutes, flipping once mid-way through. Cook the potatoes until golden brown and easily pierced with a fork.
  • Sauce: Preheat olive oil in a small saucepan over medium heat until the oil begins to shimmer. Sauté the minced garlic clove for one minute. Add the crushed red pepper flakes and saute for an additional minute. Add half of the fresh cilantro leaves and the lemon juice. Saute for two minutes. Set aside.
  • Combine: In a large bowl, toss the potatoes and sauce together, evenly coating the potatoes. Before serving, top with the other half of the cilantro and fresh parsley leaves. Serve with lemon wedges if desired.

Tips

  • Cut the potatoes into a uniform size for even cooking.
  • Pat dry the potato cubes using a paper towel or tea towel.
  • Modify the spiciness by adding or using less chili flakes.
Garnished bowl of spicy potatoes.

Paring Suggestions

Batata Harra is typically served as a part of a mezze feast. Here are some dishes that you can pair with these spicy potatoes.

  • Breakfast: Saute red peppers and mushrooms and top with an egg for a Middle Eastern-inspired breakfast skillet! Trust me; it is a match made in heaven!
  • Mezze: Batata harra is perfect for serving on a mezze platter alongside other dishes such as falafel, tabbouleh, Lebanese Stuffed Grape Leaves, Baba Ganoush, vermicelli rice, and hummus.
  • Side dish: Spicy Lebanese potatoes are perfect for any meal!
  • Dinner: Enjoy paired with Lebanese spinach stew.
A large bowl of garnished potatoes.

Batata Harra (Lebanese Spicy Potatoes)

Batata Harra, "spicy potatoes" in Arabic, are oven roasted and then tossed in spicy cilantro garlic and crushed red pepper sauce. You can finish this flavor-packed sauce with a squeeze of fresh lemons for a fresh flavor. 
5 from 2 votes
Print Rate
Course: Side Dish
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Keyword: Lebanese, Middle Eastern
Servings: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • Baking sheet
  • saute pan
  • Parchment paper
  • wooden utensils

Ingredients

  • 6 large yukon gold or russet potatoes
  • ½ cup red onion, diced
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • 2 cloves garlic, minced
  • 2 teaspoons crushed red pepper flakes
  • 1 large lemon, squeezed
  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley leaves
  • salt and black pepper to taste

Instructions

  • Prep: Preheat oven to 425. Line a baking sheet with parchment paper. Wash the potatoes and pat them dry with paper towels. Cut the potatoes into 1-inch cubes. Dice one half of a red onion
    6 large yukon gold or russet potatoes, 1/2 cup red onion, diced
  • Bake: In a medium-sized bowl, toss the potatoes and onion in olive oil and salt. Arrange the potato cubes and red onion in a single layer on the sheet pan. Oven roast the potatoes for 20-30 minutes, flipping once mid-way through. Cook the potatoes until they are golden brown and easily pierced with a fork.
    2 tablespoons olive oil, divided, 1/2 teaspoon salt
  • Sauce: Preheat olive oil in a small saucepan over medium heat until the oil begins to shimmer. Sauté the minced garlic for one minute. Add the crushed red pepper flakes and saute for an additional minute. Add half of the fresh cilantro leaves and the lemon juice. Saute for two minutes. Set aside.
    2 tablespoons olive oil, divided, 2 cloves garlic, minced, 2 teaspoons crushed red pepper flakes, 1 large lemon, squeezed, 1 cup fresh cilantro leaves
  • Combine: In a large bowl, toss the potatoes and sauce together, evenly coating the potatoes. Before serving, top with the other half of the cilantro and fresh parsley leaves. Serve with lemon wedges if desired.
    1 cup fresh cilantro leaves, 1 cup fresh parsley leaves, salt and black pepper to taste

Notes

  • For a crispier potato use an air fryer instead of oven roasting. 
  • Storing:  Allow the potatoes to cool to room temperature. Then place them in an airtight container and store them in the refrigerator for 1-2 days.
  • If you want to use more traditional Middle Eastern spices, check out my Essential Middle Eastern Spice Guide

Nutrition

Nutrition Facts
Batata Harra (Lebanese Spicy Potatoes)
Amount Per Serving
Calories 143 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Sodium 167mg7%
Potassium 635mg18%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 921IU18%
Vitamin C 44mg53%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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