If you’ve ever found yourself daydreaming about crispy, golden potatoes tossed in a zesty, garlicky, and slightly spicy sauce, then Batata Harra is about to become your new favorite dish. This Lebanese classic—literally translating to “spicy potatoes”—is a vibrant, flavor-packed side that’s as comforting as it is bold. Whether you’re serving it as part of a mezze spread, pairing it with grilled meats, or enjoying it on its own, Batata Harra brings warmth and excitement to any meal.
This dish has been in my regular rotation ever since I first tried it at a Lebanese restaurant in town. It was served warm, alongside hummus, grilled chicken, and a tangy cucumber salad. But what stood out the most were the potatoes—golden on the outside, fluffy on the inside, and bursting with heat, citrus, and fresh herbs. I asked the chef what was in it, jotted it down mentally, and went home determined to make my own version. After a few tries, I found a method that hits that perfect balance of crisp and flavor.
Batata Harra is great when you’re craving something hearty but still want a punch of brightness. It’s a solid go-to for weeknight dinners, weekend barbecues, or even brunch with a poached egg on top. It also works beautifully for meal prep—it holds up well and tastes just as good at room temperature. Plus, it’s naturally vegan and gluten-free, so it fits in easily with all kinds of diets.
Why You’ll Love Batata Harra
- Crispy golden potatoes tossed in bold, garlicky flavor with just the right amount of heat
- Naturally vegan and gluten-free, making it a crowd-friendly side
- Uses simple pantry ingredients you likely already have on hand
- Comes together in under an hour, with minimal prep and just a few steps
- Great hot, warm, or cold—perfect for meal prep or leftovers
- Easily customizable for different spice levels or herb combinations
- Feels fancy enough for guests but simple enough for a Tuesday night
Ingredients You’ll Need
2 pounds potatoes (Yukon gold or red potatoes are best—waxy varieties hold their shape)
2 tablespoons olive oil (plus extra if roasting or frying)
4 cloves garlic, finely minced (this is a garlic-forward dish—don’t skimp)
1–2 small red chilies, finely chopped (or use ½ teaspoon red pepper flakes for easier prep)
1 teaspoon ground coriander (optional, adds a subtle earthy note)
1 teaspoon cumin (adds a smoky depth)
1 teaspoon sweet paprika (for warmth and color)
Salt and freshly ground black pepper, to taste
Juice of 1 lemon (for that signature zesty finish)
½ cup fresh cilantro, finely chopped (use parsley if you’re not a cilantro fan)
Optional toppings: more chopped herbs, lemon wedges, tahini drizzle, or a dollop of yogurt
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep and parboil the potatoes
Wash and cube the potatoes into ¾-inch pieces. You don’t need to peel them unless you prefer it. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook for 7–8 minutes until just tender but not falling apart. Drain well and let them steam dry for 5–10 minutes—this is key for getting crispy edges.
Step 2: Cook the aromatics
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and chilies or red pepper flakes. Sauté for 30 seconds to a minute, just until fragrant—don’t let the garlic brown too much. Stir in the coriander, cumin, and paprika, letting the spices bloom in the oil for another 30 seconds.
Step 3: Crisp the potatoes
You can either roast or pan-fry here.
For roasting: Preheat the oven to 425°F. Toss the dried potatoes in olive oil, season with salt and pepper, and spread them in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
For pan-frying: Heat a generous layer of oil in a skillet over medium-high heat. Add the potatoes in batches and cook until golden brown and crisp on all sides, about 5–7 minutes per batch. Remove to a paper towel-lined plate.
Step 4: Combine and toss
Once the potatoes are crisp, return them to the skillet with the garlic-chili-spice mixture. Add lemon juice and chopped cilantro, and toss everything together until well coated. Let it all warm through for another minute or so on low heat.
Step 5: Serve
Taste and adjust the seasoning—add a little more salt, lemon, or chili if needed. Serve immediately while hot and crispy, or let it sit and serve warm or at room temperature.
Helpful Tips
Use the right potatoes
Waxy potatoes like Yukon Golds or red potatoes hold their shape well during boiling and frying. Avoid russets, which can fall apart more easily.
Dry your potatoes well
After boiling, let them steam dry in the colander or on a kitchen towel. Excess moisture will prevent them from getting crispy.
Don’t overcrowd the pan
If you’re pan-frying, cook the potatoes in batches. Overcrowding lowers the temperature and leads to steaming instead of crisping.
Make it your own
Not a fan of cilantro? Use parsley or even a mix of parsley and mint. Want more heat? Add a pinch of cayenne or a spoonful of chili paste. You can also stir in sliced green onions, toasted pine nuts, or a sprinkle of sumac for extra tang.
Reheat like a pro
To keep leftovers crisp, reheat Batata Harra in a hot skillet or in the oven. Avoid the microwave unless you don’t mind a softer texture.
Pairing ideas
Serve with grilled chicken, lamb kofta, or falafel. Add it to a wrap with hummus and pickled onions. Or keep it simple with a fried egg on top and call it brunch.
How to Store Leftovers
Store cooled leftovers in an airtight container in the fridge for up to 4 days. The potatoes will soften slightly over time, but the flavors deepen and mellow in a really satisfying way. Reheat in a skillet with a splash of oil to restore some of the crisp texture, or bake in the oven at 400°F for 10–15 minutes.
Freezing and Meal Prep
While Batata Harra is best enjoyed fresh, it can be frozen in a pinch. Allow the potatoes to cool completely, then store in a freezer-safe container or bag for up to 2 months. Reheat from frozen in the oven for best results—microwaving may lead to soggy potatoes.
If you want to prep ahead, boil and dry the potatoes and refrigerate them for up to 2 days. You can also prep the garlic-chili-spice mixture ahead of time and store it in the fridge. When ready to eat, just crisp the potatoes and toss everything together fresh.
Frequently Asked Questions
Can I make Batata Harra without frying?
Yes. Roasting is an excellent alternative and much less messy. Just make sure your potatoes are dry and your oven is hot (425°F or higher) for that crispy finish.
Can I make this dish ahead of time?
Absolutely. You can boil the potatoes and make the spice mixture ahead, then just finish everything in the skillet when you’re ready to eat.
Is Batata Harra spicy?
It’s meant to have a kick, but you can easily adjust the heat level to your liking. Use one chili for mild heat or omit it altogether if you’re sensitive to spice.
Can I use dried herbs instead of fresh?
Fresh cilantro is traditional and adds a bright, fresh flavor. Dried herbs won’t have the same effect, but if you’re in a pinch, a small sprinkle of dried parsley could work.
Is this dish vegetarian or vegan?
Yes, it’s naturally both vegetarian and vegan. Just make sure any dips or sauces you serve with it (like yogurt) align with your dietary needs.
I make Batata Harra at least once a week—sometimes as a side dish, sometimes as the main event with a salad or some grilled protein. It’s flavorful, filling, and endlessly customizable. Whether you’re feeding a crowd or just want a potato dish with more personality than your usual roasted spuds, this recipe delivers every time.
Give it a try and let me know how it turns out. I’d love to hear how you made it your own—whether you kept it classic or added your own twist, Batata Harra is one of those dishes that makes a lasting impression.
Batata Harra
Ingredients
- 4 medium potatoes such as Yukon Gold, peeled and cut into 1-inch cubes
- Vegetable oil for frying
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 red chili pepper finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- Juice and zest of 1 lemon
- 1 cup fresh cilantro chopped
- Salt and freshly ground black pepper to taste
Instructions
- Cook the potatoes: Place the potato cubes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil and cook until the potatoes are tender but still hold their shape, about 10–12 minutes. Drain and let cool slightly.
- Fry the potatoes: In a large skillet, heat vegetable oil over medium-high heat. Add the boiled potatoes and fry until golden and crispy, about 5–7 minutes. Remove with a slotted spoon and set aside on paper towels to drain excess oil.
- Prepare the spice mixture: In the same skillet, add the olive oil and heat over medium heat. Add the minced garlic and chopped red chili pepper, sautéing until the garlic is fragrant and golden, about 1–2 minutes.
- Season the potatoes: Add the fried potatoes back into the skillet. Sprinkle with cumin, coriander, paprika, turmeric, lemon juice, and lemon zest. Toss to coat the potatoes evenly with the spices.
- Add cilantro: Stir in the chopped cilantro and season with salt and pepper to taste. Cook for an additional 2 minutes, allowing the flavors to meld together.
- Serve: Transfer the Batata Harra to a serving dish and garnish with additional cilantro if desired. Serve warm as part of a mezze platter or alongside grilled meats.
Notes
- For extra heat, increase the amount of chili pepper or add a pinch of cayenne pepper.
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness.
- Batata Harra pairs wonderfully with a side of garlic sauce or tahini dip.
