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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.
Looking for a Mediterranean twist on roasted potatoes side dish? Enjoy this delicious Lebanese potato recipe. This recipe does not require unique ingredients; I am willing to bet most ingredients are already in your kitchen.
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!
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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.
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
Batata Harra Ingredients
- Potatoes - 8 large Yukon gold or russet - peeled and cut into cubes.
- Red Onion - ½ cup - diced
- Olive oil - 2 tablespoons - divided
- Salt - ½ teaspoon
- Garlic - 2 cloves - minced
- Crushed red pepper flakes - 2 teaspoons - divided
- Lemon - 1 - squeezed
- Cilantro leaves - 1 cup - chopped
- Parsley leaves - 1 cup - chopped
- Salt and black pepper - to taste
How to Make Batata Harra
- 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.
Different Ways to Cook Batata Harra
When making these super delicious spicy potato recipes, you will need to prepare potato cubes. I normally bake the potatoes in the oven. However, using a frying method will give you a crispy outside. Here are two easy home frying methods.
- Air Frying – If you want to prepare crispy potatoes without oil, air frying is the best choice.
- Deep Frying - Mostly, people deep fry the potatoes for this Lebanese side dish. It is the traditional method to make Batata Harra. Even though the outcome is super crunchy, it is not a healthy technique.
Try One of My Other Middle Eastern Recipes
Serving 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.
Tips for Making Batata Harra
- Dicing potatoes - Cut the potatoes into a uniform size for even cooking.
- Extra Virgin Olive Oil – For maximum Mediterranean flavor, saute with extra virgin olive oil.
- Even Cooking – Water on the potato will result in steaming, making the potato softer. Steaming can also happen when the potatoes are too close on a baking sheet. To avoid this, dry the potato cubes and space them apart on the baking sheet as much as possible. Flip the potatoes halfway through the cooking time to get a special touch.
- Modify heat level to your preference – Love spicy food? Up your heat game by adding more chili flakes. Not a big fan of spicy food? Use fewer chili flakes. Or you can place the chili flakes in a small bowl and let guests spice their potatoes to their desire.
- Middle Eastern Spices - This batata harra recipe is easy and does not require unique spices. However, traditional batata harra can have several unique spices. If you want a stronger Middle Eastern flair, check out my Middle Eastern Spice Guide and substitute the red chile flakes for another spice.
Frequently Asked Questions
Yes, you can. However, making them beforehand will cause the potatoes to lose some crispiness.
All the potatoes to cool to room temperature. Then place them in an airtight container and store them in the refrigerator for 1-2 days.
In this Lebanese potato recipe, the spice level is mild and balanced. You can adjust the spice to your desire by adding more or less red pepper flakes.
Yukon gold potatoes are perfect for this recipe. They have a golden color and absorb flavor better than other potatoes.
You can use your favorite spices, including red chili flakes, cayenne pepper, Aleppo pepper, or chipotle.
Recipe
Batata Harra (Lebanese Spicy Potatoes)
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 onion6 large yukon gold or russet potatoes, ½ 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, ½ 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.
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