Batata Harra — which translates to “spicy potatoes” in Arabic — is a beloved Lebanese side dish featuring golden potatoes tossed in a zesty mixture of garlic, herbs, lemon, and warming spices. Whether boiled, fried, or roasted, these aromatic and flavorful potatoes are a perfect addition to any mezze spread or plant-based meal. Bold, herby, and vibrantly spiced, Batata Harra is a dish that brings brightness and heat in every bite.
Why You’ll Love This Recipe
There’s a reason Batata Harra is a favorite in Middle Eastern cuisine. Here’s what makes this recipe a standout:
- Customizable cooking methods: Choose from boiling, frying, or roasting — all deliver delicious results.
- Vibrant, herbaceous flavor: Cilantro, dill, and parsley bring freshness and complexity.
- Naturally vegan and gluten-free: A wholesome side dish suitable for a wide range of diets.
- Zesty and spicy: Lemon juice and chili flakes add the perfect kick.
- Perfect mezze option: Serve warm or at room temperature as part of a mezze platter or alongside grilled dishes.
- Quick to make: Ready in just 30 minutes with simple pantry and fresh ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Potatoes (medium-sized)
- Garlic cloves, finely chopped
- Crushed coriander seeds
- Crushed red chili flakes
- Turmeric powder
- Lemon juice
- Extra virgin olive oil
- Fresh cilantro, chopped (divided)
- Fresh dill, chopped (divided)
- Fresh parsley, chopped (divided)
- Salt and pepper, to taste
Directions
Step 1: Cook the Potatoes (Choose One Method)
Boiling:
- Place whole potatoes in a pot of cold water. Bring to a boil, reduce to medium heat, and cook until fork-tender (10–20 minutes).
- Drain, let cool slightly, peel, and cut into bite-sized pieces.
Frying:
- Peel and cut potatoes into bite-sized chunks.
- Heat 1/2 inch of oil in a frying pan over high heat. Fry potatoes until crispy and golden brown.
- Remove and drain on paper towels.
Roasting:
- Preheat oven to 450°F (230°C).
- Peel and cut potatoes into bite-sized pieces.
- Toss with olive oil, salt, and pepper, and roast for 30 minutes, turning halfway.
Step 2: Make the Harra Sauce
- In a large pan, heat 3 tablespoons of olive oil over medium-high heat.
- Add the chopped garlic, crushed coriander seeds, turmeric, and chili flakes. Sauté for 1–2 minutes until fragrant.
- Add the cooked potatoes, lemon juice, and half of each chopped herb (cilantro, dill, and parsley). Toss to coat evenly.
- Cook for 2–3 more minutes to blend the flavors.
- Remove from heat and garnish with the remaining herbs.
- Serve warm or at room temperature.
Servings and timing
- Servings: 6
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories per serving: 190 kcal
Variations
- Add spice: Increase the chili flakes or add a pinch of cayenne for more heat.
- Garlic lovers: Add an extra clove or two for a more pungent punch.
- Different herbs: Try adding mint or chives for a fresh twist.
- Tahini drizzle: Top with a spoonful of tahini-lemon sauce for extra creaminess.
- Smoky flavor: Add a sprinkle of smoked paprika for depth and warmth.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet with a splash of olive oil or in the oven at 350°F (175°C) until warmed through.
- Freezing: Not recommended, as the texture of the potatoes and herbs may be compromised.
FAQs
What does “Batata Harra” mean?
“Batata Harra” translates to “spicy potatoes” in Arabic. It’s a traditional Lebanese dish made with golden potatoes and spicy, herbaceous seasoning.
Can I make Batata Harra ahead of time?
Yes, the dish can be made a few hours ahead and served at room temperature. Reheat if preferred warm.
Is Batata Harra very spicy?
It has a mild to moderate heat from red chili flakes. You can easily adjust the spiciness to taste.
What kind of potatoes work best?
Waxy or all-purpose potatoes (like Yukon Gold or red potatoes) hold their shape well and have a great texture for this dish.
Can I use dried herbs instead of fresh?
Fresh herbs are strongly recommended for the best flavor, but in a pinch, you can use dried herbs (use one-third the amount).
What can I serve Batata Harra with?
Serve it as part of a mezze platter, with grilled meats, falafel, wraps, or alongside rice dishes.
Do I need to peel the potatoes?
Peeling is optional — leaving the skin on adds texture and nutrients, especially if using thin-skinned potatoes.
Can I use pre-cooked or leftover potatoes?
Yes, leftover cooked potatoes work well. Just sauté them in the garlic and spice mixture until heated through.
Can I make this oil-free?
While olive oil enhances the flavor, you can reduce it or use a nonstick pan and steam-sauté the ingredients if needed.
Is this dish kid-friendly?
Yes, just reduce or omit the chili flakes if making it for children or those sensitive to heat.
Conclusion
Lebanese Batata Harra is a flavor-packed side dish that perfectly blends spice, zest, and herbs in every bite. Whether you roast, fry, or boil your potatoes, the final toss in garlic, lemon, and fresh herbs transforms them into a dish that’s both comforting and refreshing. Simple to prepare and endlessly versatile, Batata Harra is a must-try recipe that brings authentic Middle Eastern flavor to any table.
PrintLebanese Batata Harra (Spicy Herb Potatoes)
Lebanese Batata Harra is a vibrant and spicy Middle Eastern potato dish tossed with garlic, fresh herbs, lemon juice, and warming spices. Whether roasted, fried, or boiled, these golden bites are bursting with flavor and make a perfect vegan side or mezze platter addition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 6 medium potatoes
- 4 garlic cloves, finely chopped
- 2 tsp crushed coriander seeds
- 1 tsp crushed red chili flakes
- 1/2 tsp turmeric powder
- 1 lemon, juiced
- 3 tbsp extra virgin olive oil
- 1 cup fresh cilantro, chopped (divided)
- 1 cup fresh dill, chopped (divided)
- 1 cup fresh parsley, chopped (divided)
- Salt and pepper, to taste
Instructions
- Choose a cooking method for the potatoes:
- Boiling: Place potatoes in a pot of cold water. Bring to a boil, then reduce to medium heat. Cook until fork-tender (10–20 minutes). Drain, let cool slightly, peel, and cut into bite-sized pieces.
- Frying: Peel and cut potatoes into bite-sized pieces. Heat 1/2 inch oil in a frying pan over high heat. Fry until golden and crispy. Drain on paper towels.
- Roasting: Preheat oven to 450°F (230°C). Peel and cut potatoes. Toss with olive oil, salt, and pepper. Roast for 30 minutes, turning halfway.
- For the harra sauce: In a large pan, heat 3 tbsp olive oil over medium-high heat. Add garlic, crushed coriander seeds, turmeric, and chili flakes. Sauté for 1–2 minutes until fragrant.
- Add cooked potatoes, lemon juice, and half of each chopped herb. Toss to coat evenly.
- Cook for 2–3 minutes to blend flavors. Adjust seasoning with salt and pepper as needed.
- Garnish with remaining herbs and serve warm or at room temperature.
Notes
- Use any waxy or all-purpose potato for best texture.
- Adjust chili flakes to your spice preference.
- Serve as a side dish or part of a mezze spread.
- Great when paired with grilled meats or served in wraps.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg