This delicious Batata Harra (spiced potatoes) dish is often served as a side, appetizer, or even for brunch. It has a kick of heat but the acidity of the lemon balances that out. I personally love anything to do with potatoes. They are so versatile and definitely a favorite veggie of mine.
What Makes Batata Harra Amazing
In this dish, the batata harra (potatoes) are pan-seared to a nice crisp yet tender in the center with a mouthful of flavor. There are many variations to this Middle Eastern potato dish but this is my take on it.
I hope you enjoy!
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Batata Harra (Spicy Lebanese Potatoes)
Batata Harra is a popular Lebanese dish made with crispy potatoes tossed in garlic, cilantro, lemon juice, and harissa. It’s a flavorful mezze or side dish with a perfect balance of spice and freshness.
Serves 2 Servings
Ingredients
Crispy Potatoes
- 2 large potatoes cut into small cubes and parboiled
- Salt and pepper to taste
- 1 tablespoon smoked paprika or Aleppo pepper
- ½ tablespoon garlic powder
- 3 tablespoons oil extra virgin
Garlic Harissa Sauce
- 1 tablespoon oil
- 4 garlic cloves minced
- 2 tablespoons harissa
- â…“ cup chopped cilantro
- Juice of ½ lemon
- 1 spring onion chopped
Instructions
- Heat 3 tablespoons oil in a skillet over medium heat.
- Add the parboiled potatoes to the pan.
- Season with salt, pepper, paprika (or Aleppo pepper), and garlic powder.
- Cook for 5–7 minutes per side, until the potatoes are golden and crispy.
- Stir the harissa into the potatoes and mix well.
- In a separate pan, sauté the minced garlic in 1 tablespoon oil until fragrant.
- Add the garlic oil to the potatoes once they are crisp.
- Add the chopped cilantro and lemon juice.
- Toss everything together until well combined.
- Transfer the potatoes to a serving dish and garnish with chopped spring onion and an extra pinch of salt if needed.
Notes
Batata Harra is best served hot and crispy as a side dish or part of a mezze spread.
Did you try this recipe?Don’t forget to leave a rating and a review!!
Can I use sweet potatoes in place of russets?
Yes, you can Ilene. However, sweet potatoes are a little tougher so they will take longer to cook. I recommend cutting them in small dices and even boiling them for a few minutes to make them a bit softer before pan-frying them!
This was wow! Changed a few things and it was still amazinggg, definitely will be making it again inshaAllah. Thanks for sharing!
Thanks, Yosra!
I’m drooling. Love this recipe so easy and straightforward. Ty.