This 5-ingredient recipe for Spicy Lebanese Potatoes, also known as Batata Harra, is incredibly easy to prepare and comes together in about 45 minutes. It works great as a side dish or as part of a mezze board.
I love to serve as a side with Beef Kafta Kebabs, Arayes (Kafta Stuffed Pita Pockets), or Authentic Shish Tawook.
Batata Harra: Recipe at a Glance
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 People
Calories*
271 kcal
Difficulty
Easy
Main Ingredients
Potatoes, garlic, herbs, olive oil, spices and chili flakes.
Technique
Baking potatoes, making the dressing, and tossing potatoes in warm dressing.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- Quick and pantry-friendly: Batata Harra uses simple, staple ingredients and comes together quickly. No fancy equipment or hard-to-find spices required.
- Pairs with everything: Batata Harra is a flavor-packed side that works with everything from grilled kebabs to fried eggs. Pairing and menu ideas below!
- Tested and Works: Groceries are expensive! All my Side Dish Recipes are tested by me, my team or recipe testers before posting.
5-Star Reader Review
⭐⭐⭐⭐⭐
“I made this last night and it was fantastic! I’ve followed your gardening journey and now I know you make amazing meals too. Thank you!” – Wendy
Batata Harra is a popular Levantine side dish served with shawarma or falafel. It’s hard to pinpoint where in the Levant it originated from, but the consensus is modern-day Lebanon. The Arabic name translates to spicy or hot (harra) potatoes (batata).
You’ll often see it served with a big dollop of Toum (garlic sauce). I personally think this recipe is just an easy and delicious way to dress up plain old roast potatoes so feel free to make this recipe as a side any day of the week.
Ingredients
The beauty of this recipe is that you don’t need any fancy or hard-to-get ingredients. All you need are these fridge and pantry staples:
- Potatoes: Traditionally this recipe is made with large potatoes that are cubed, with skin on. You can use Yukon gold, white, red-skinned or even new potatoes if you want to. Russet potatoes are also an option, but see the expert tips section below on how to handle those. Also try my Garlic Confit Mashed Potatoes and Garlic Rosemary Roasted Potatoes.
- Olive oil: I like to use extra virgin olive oil for both roasting the potatoes and for the dressing. But if you prefer to use a lighter oil baking the potatoes, you can use avocado oil or vegetable oil. For the dressing, however, olive oil is best.
- Chili flakes: You can make this recipe as spicy or as mild as you like. Crushed red chili flakes are traditional, but you can also use Aleppo pepper flakes or pul-biber flakes.
- Fresh herbs: Cilantro is traditional and highly recommended. You can also use parsley if you don’t have cilantro.
- Coriander Spice: I like adding coriander to this recipe as it adds an earthy layer to the overall dish. Traditionally, however, it is not used. So, it’s up to you if you use it or not.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to make this Batata Harra Recipe
Step 1. Prepare. Pre-heat your oven and line a sheet pan with parchment paper. Add the cubed potatoes in a single layer, drizzle with olive oil and season with salt and pepper.
Step 2. Bake. Bake the potatoes until golden brown and cooked through.
Step 3. Dressing. To a small frying pan set on medium heat, add the olive oil and crushed garlic. Cook for 1-2 minutes, until the garlic is fragrant, but not burned. Add the chili flakes, coriander spice and cilantro. Fry until fragrant, 1-2 minutes.
Step 4. Combine. Transfer the hot potatoes to a serving dish and drizzle the spicy garlic and cilantro sauce all over. Toss to combine. Garnish with fresh cilantro and fresh lemon juice.
Pairing and Menu Ideas
This Lebanese spicy potatoes recipe will pair perfectly as a side with Eastern Mediterranean Mains like Za’atar Chicken Thighs, Chicken Kafta Kebabs, Homemade Chicken Shawarma and falafel. Works nicely with more impressive mains like Pistachio Crusted Rack of Lamb or Pulled Lamb.
Serve it with Grilled proteins like Harissa Chicken Skewers, Persian Joojeh Kabob, Persian Koobideh Kabob, Marinated Greek Lamb Chops or Grilled Mediterranean Salmon Kabobs.
It can also be served as part of a breakfast, brunch or mezze platter alongside other classics like Homemade Hummus, Mutabal (Roasted Eggplant Dip), Pickled Turnips and Labneh Balls.
Expert Tips
- Rinse the potatoes. To remove excess starch from your potatoes, you can soak them in cold water for 15 minutes. You should only do this with starchy potatoes like Russets. Make sure to drain them on paper towels before baking or frying.
- Don’t crowd the potatoes. Make sure to use a large enough baking pan or sheet so that the potatoes are not crowded and touching each other. You want them to be as crispy as possible.
- Use an air fryer. I love making this recipe in an air fryer. Simply follow the manufacturer’s instructions as each air fryer is different. You want to make sure your potato cubes are golden brown on the outside and soft on the inside.
- Deep frying. You can also deep fry the potatoes in a deep fryer or pot with oil. The oil temperature should be 350F. Fry until soft on the inside and golden on the outside.
- Don’t use foil. I recommend using parchment paper to line your baking tray. If you use foil, the potatoes will likely stick and cause a mess.
Batata Harra Recipe FAQs
Cilantro and coriander are related. Coriander spice is the crushed-up seed pod of the coriander plant (sometimes called green coriander). When coriander seeds are planted, the cilantro plant will grow. It will eventually flower and set seeds.
As the name suggests, yes. However you can make them as spicy or as mild as you like.
I don’t recommend making batata harra in advance and reheating it. This recipe is best served right after you combine the baked potato cubes with the dressing. If you wanted to, you could make the potatoes and dressing ahead of time and keep them warm and only combine them right before serving. These spicy Lebanese potatoes are best served warm or at room temperature.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can reheat them in a pan, microwave or toaster oven.
Other Levantine Sides
Appetizers
Levantine Recipes
Appetizers
Levantine Recipes
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Batata Harra (Spicy Lebanese Potatoes)
Ingredients
- 2-3 lbs Medium Potatoes – about 4-5 potatoes, cubed into 1" (2.5cm) pieces
- 1 tablespoon Olive oil – You can also use cooking spray
- Kosher salt and black pepper
Garlic and Cilantro Dressing
- 2 tablespoon Extra virgin olive oil
- 2-4 Garlic cloves – finely minced
- ½ teaspoon Red pepper flakes – Optional, use more or less to taste
- ½ teaspoon Ground coriander spice – Optional, use more or less to taste
- ½ cup Cilantro – Finely chopped
- Lemon wedges, extra cilantro and flaky salt for garnish
Instructions
- Preheat. Preheat your oven to 400F/200C and line a baking sheet with parchment paper.
- Prepare. Add the cubed potatoes to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to combine and arrange the potatoes in a single layer.
- Bake. Bake the potatoes until golden brown and cooked through, 25-30 minutes.
- Dressing. To a small frying pan set on medium heat, add the olive oil and crushed garlic. Cook for 1-2 minutes, until the garlic is fragrant, but not burned. Add the chili flakes, coriander spice and chopped cilantro. Fry until fragrant, 1-2 minutes.
- Combine. Transfer the baked crispy potatoes to a serving dish and drizzle the dressing. Toss to combine. Garnish with fresh cilantro, a squeeze of lemon juice and a pinch of flaky salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this last night and it was fantastic! I’ve followed your gardening journey and now I know you make amazing meals too. Thank you!
Thank you so much, Wendy!
These were delicious! Will definitely make again!
Thanks!