One of the most famous Lebanese hot appetizers, batata harra is a simple dish but rich with flavors. I remember when I first was introduced to batata harra. I was a young age, attending the wedding of my cousin with my parents and the wedding ceremony was at one of the best restaurants in Lebanon. They served one of the best potato harra I’ve ever tasted on a brown vintage plate. The smell coming out of the plate was distinguished and so good, and the taste was of course just amazing.
This dish is very popular in the Middle East and you can’t miss it when you visit Lebanon. But the next best thing to visiting Lebanon is making this batata harra recipe at home. It literally translates in Arabic to “spicy potatoes.” However, it should not be that spicy. Unfortunately, some restaurants are ruining the taste of this traditional dish by making it too spicy, not spicy enough, adding too much coriander, or soaking it in a marinade.
That’s why I’m here! Grab these ingredients, follow the instructions, and your quick and easy Lebanese spicy potatoes will be just perfect. Then you’ll know exactly what I’m talking about. The potato cubes are crispy on the outside and soft on the inside, with a twist of spicy flavor, coriander, and a tomato paste background. I just know you’ll love this melt-in-your-mouth potato dish. Goodbye French fries and welcome Lebanese batata harra. Enjoy!
Important Notes
- Traditionally, the potatoes were deep fried, but I’m keeping things healthier and just pan-frying the potatoes instead. You can also toss the potatoes in oil and salt and roast them on a baking sheet in a 400-degree oven for 40 minutes (turning halfway through). Then continue with the recipe instructions.
- You can use any kind of oil for frying, including olive oil (the traditional option), canola oil, or peanut oil.
- Feel free to substitute the chili powder for fresh minced chili, cayenne pepper, red chili flakes, or crushed red pepper flakes. Use less or more depending on your spice preference.
- While I recommend using fresh cilantro/coriander, you can use dried cilantro in a pinch.
- Speaking of, if you’re not a fan of the taste of cilantro, you can totally substitute it for fresh parsley. Otherwise, feel free to use a combination of both fresh herbs for a different flavor.
- This recipe for batata harra is naturally vegan and gluten-free.
- In some recipes, they add fresh lemon juice from 1 lemon to the dish at the end (when you toss in the coriander) for a hint of zesty flavor.
FAQs
What is batata harra?
Batata harra is a Middle Eastern vegetable side dish originating in Lebanon and Syria. Traditionally, it includes crispy potatoes, red peppers, coriander, garlic, and chili fried together in olive oil.
What are the best potatoes to use?
In the US, russet, golden, or Yukon Gold potatoes are the best potatoes to use in batata harra.
Can you make batata harra in advance?
I don’t recommend making this dish in advance, as the potatoes will lose their crispiness as they cool down, which we definitely don’t want!
How do you store leftovers?
You can store leftover batata harra in an airtight container in the fridge for up to 5 days. Reheat them in a 350-degree oven, toaster oven, or air fryer for approximately 5 minutes.
How do you serve batata harra?
In the Middle East, the spiced potatoes are often served as part of a mezze feast with other popular dishes like hummus, baba ganoush, tabouleh, falafel, and freshly baked pita bread. But it’s also a great side dish to serve with barbecue meat or grilled chicken. If you have leftovers, why not serve them for breakfast with a side of eggs?
Batata Harra
Ingredients
- 2 large potatoes, peeled and cut into ½ inch cubes
- extra virgin olive oil, for frying
- 2 tbsp olive oil
- 2 cloves garlic, peeled and minced
- 1 tbsp paprika
- 1 tbsp tomato paste
- ¼ tsp chili powder
- 1 handful fresh cilantro, chopped
- ¼ tbsp salt
Instructions
- In a large skillet over medium high heat, heat 1 inch of the vegetable oil to 350 degrees F.
- Line a plate with paper towels. Fry the potatoes in the oil for 3-5 minutes, until they are golden and crispy. With a slotted spoon, remove the potatoes to the prepared plate.
- In another large skillet, heat the olive oil and cook the garlic over medium heat for a minute or so, until it becomes golden.
- To the pan, add the fried potatoes, paprika, tomato paste, and chili powder. Stir until the potatoes are evenly coated with the spices.
- Remove the pan from the heat, and stir in the cilantro and salt.
- Serve the potatoes warm.
Nutrition
About the Author: Farah Farah
