Batata Harra (Spiced Potatoes)

batata harra

This delicious potato 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. In this dish, the 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!

Servings: 1-2 people

Total Time: approx. 20-30 minutes


1 large potato cut into small cubes (I used a russet potato)

Salt & Pepper to taste

1 tbsp. smoked paprika

1/2 tbsp. garlic powder

1/3 cup chopped cilantro

4 minced garlic cloves

3-4 tbsp of vegetable oil

1 tbsp. butter or olive oil

1-2 tbsp. of Wild Garden Foods Harissa Sauce

1/2 a fresh lemon’s juice

1 spring onion chopped


In a skillet, add the vegetable oil on medium heat. Add the potatoes to the pan. Season the potatoes with salt, pepper, paprika, and garlic powder. Let this cook on one side for 5 minutes to achieve a nice color.

After 5 minutes, flip the potato to the other side to achieve the same brown color.

Then, add the harissa sauce to the pan. Mix it in and cover the pan for about 5 minutes on low heat. This will allow the potatoes to become tender.

Once potatoes are tender, set them aside on a plate.

To the same pan, add the butter or olive oil and then the garlic. Sautee the garlic until it is fragrant and caramelized.

Add the potatoes back in the pan. Add the cilantro too and mix everything together.

Place the potatoes on the desired serving plate. Toss with fresh lemon juice and top with a sprinkle of salt and scallions.

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    1. 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!

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