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Batata Harra (Lebanese Spicy Potatoes)

Batata Harra is a classic Lebanese side dish that's packed with flavor, made from crispy, roasted potatoes tossed in olive oil, garlic, fresh herbs, and a hint of chili—plus, it’s super easy to make!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 2
Calories: 381 kcal
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 500 g potatoes 2-3 medium-sized
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoon olive oil extra vigin
  • 1 tablespoon butter
  • 1 teaspoon tomato paste triple concentrated
  • 2-3 garlic cloves minced
  • 1 teaspoon crushed red pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 2-3 tablespoon cilantro chopped plus extra for garnish
  • 1 tablespoon lemon juice

Instructions

    Cup of Yum
  1. Peel, slice, and cube the potatoes into uniform cubes of 2 cm (0.8 inches). Soak the cubed potatoes in ice-cold water for 10-15 minutes to remove excess starch.
  2. In a large pot, add ½ teaspoon of salt and bring water to a boil. Once boiling, add baking soda, then blanch the potatoes for 2 minutes.
  3. Fill a large bowl with cold water and, using a slotted spoon, carefully transfer the blanched potatoes to the bowl to stop the cooking process. Strain the potatoes and pat them dry with paper towels to remove any excess moisture.
  4. Line a baking tray with parchment paper and spread the potato cubes in a single layer. Lightly spritz with oil, a sprinkle of salt and bake in a preheated oven at 220°C (390°F) for 18-20 minutes or until golden brown and crispy. Toss them around midway for even browning.
  5. In a pan, heat a mixture of butter and oil over medium heat. Sauté the minced garlic until fragrant, then add the tomato paste, stirring to combine. Add a splash of water to loosen the paste.
  6. Incorporate crushed red pepper, cumin powder, and cayenne pepper into the sauce. Toss in the roasted potatoes and season with salt (to taste), ensuring they are well coated.
  7. Remove from heat and squeeze fresh lemon juice over the potatoes. Toss in chopped cilantro leaves too.
  8. Plate the Batata Harra and garnish with additional fresh cilantro before serving. Enjoy!

Notes

  • Choose starchy potatoes with low moisture content, such as Russets. Their fluffy interiors and ability to develop crispy skins when baked make them ideal for roasting and baking.  
  • For the best flavor and crunch, go for deep frying; that is also the traditional method.  
  • Use extra virgin olive oil for a more robust taste. If you don't have it, regular olive oil will work too.
  • Adjust the heat level to your liking by reducing the red chili flakes, or feel free to incorporate your favorite seasonings, such as ground coriander or black pepper.  
  • If you don't like cilantro, use fresh parsley instead.

Nutrition Information

Calories 381kcal (19%) Carbohydrates 47g (16%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 15mg (5%) Sodium 1538mg (64%) Potassium 1140mg (33%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 660IU (13%) Vitamin C 54mg (60%) Calcium 48mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 47g 16%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 0.2g 10%
Cholesterol 15mg 5%
Sodium 1538mg 64%
Potassium 1140mg 24%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 660IU 13%
Vitamin C 54mg 60%
Calcium 48mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.