Middle Eastern Potatoes (Roasted and Spicy!)
Middle Eastern potatoes are the ideal potato side dish. This recipe, also known as batata harra or spicy Lebanese potatoes, is the perfect combination of spice and cilantro with a lemon finish. Thanks to their unique flavor, they are a winner on any table!
Middle Eastern potatoes (batata harra) are a unique blend of flavors. This recipe combines red pepper flakes, garlic, cilantro, parsley, and lemon. That might sound like a wild combination, but it’s amazing! The cilantro and parsley give this recipe a rich, herby flavor (duh). The red pepper flakes add spice, and the lemon gives it a refreshing finish.
This recipe is uniquely complex in flavor. I know that it is an overused blogger term. But in this instance, it is right. What I love about this recipe is it’s spicy, but then there is a burst of citrus. Trust me, you want to try these Middle Eastern potatoes.
When it comes to serving Middle Eastern potatoes, you can serve them as a spicy potato side dish. (Goodbye, boring potatoes!) You can include them in a Mediterranean mezza. I recommend including Lebanese hummus, tabule, homemade falafel, Mediterranean cucumber tomato salad, and traditional Lebanese baklawa in the mezze.
What Are Middle Eastern Potatoes?
Middle Eastern potatoes are also known as Lebanese spicy potatoes or batata harra. In fact, batata harra translates into spicy potatoes! They are double fried, then tossed in spicy cilantro, garlic, and crushed red pepper sauce. Before serving, give them a squeeze of lemon for a fresh flavor!
Instead of frying the potatoes, we will roast them in the oven. Another option is to air fry them. I love this Air Fryer Batata Harra recipe. Both options use less oil!
What I Love About This Recipe
- These potatoes are loaded with flavor and complexity!
- This recipe is perfect for all types of diets, including vegan and gluten-free.
- The ingredients are pantry staples, saving me (or you) a trip to the store!
Ingredients
Crushed Red Pepper Flakes
Give this recipe the spicy kick! If you do not have red pepper flakes, you can use your favorite pepper, including Allepo or Harrisa. (I have a list of Harrisa paste substitutes if you want more suggestions.)
Fresh Cilantro and Parsley Leaves
Before I had this dish, I never would have thought of combining cilantro and parsley. It sounded weird to me. But it works! Combined, they create complexity.
Lemon
The lemon makes Middle Eastern potatoes! A simple squeeze before serving this dish livens up the overall flavor. This is a must-have ingredient!
Potatoes
This recipe is versatile, and you can use your favorite potato. Yukon golds have a buttery flavor and soak up the garlic sauce. I prefer russets. They are more crispy than Yukons!
A popular variation is to add two tablespoons of tomato paste. This gives the batata harra a unique Mediterranean richness!
See recipe card for complete ingredient list and measurements.
Pro Tips
- Cut the potatoes into a uniform size for even cooking.
- You can adjust the spiciness to your preference by adding more or less pepper.
- Pat dry the potato cubes using a paper towel or tea towel. This is necessary to crisp the potatoes and not steam them.
Pairing Recommendations
Frequently Asked Questions
How did this recipe turn out? Leave a rating and comment below, letting me know.
Middle Eastern Potatoes (Roasted and Spicy!)
Equipment
- saute pan
- 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 or Allepo pepper
- 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
- 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.
- 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.
- 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.
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.
