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Up close picture of batata harra.
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5 from 3 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 8
Calories: 143kcal
Author: Ruth Grindeland

Equipment

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. 

Nutrition

Calories: 143kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 167mg | Potassium: 635mg | Fiber: 4g | Sugar: 2g | Vitamin A: 921IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 2mg