Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseSnack
Recipe Story
origins & traditionsBatata Harra, meaning spicy potatoes in Arabic, is a beloved Lebanese mezze dish that transforms humble potatoes into an extraordinary culinary experience. Golden cubes of potatoes are fried until crispy on the outside yet tender within, then tossed with a fragrant mixture of fresh garlic, vibrant cilantro, fiery red chili peppers, and aromatic spices. This dish showcases the Lebanese mastery of layering simple ingredients to create complex flavors. The potatoes absorb the garlicky oil while maintaining their crunch, and the cilantro adds a fresh, herbal note that cuts through the richness. Often served as part of a mezze spread, Batata Harra is equally at home as a side dish or a standalone snack. The level of heat can be adjusted to personal preference, making it versatile for different palates while maintaining its authentic character.
Instructions
step by step0/8 done
Wash and peel 4 large potatoes, then cut them into 3/4-inch cubes. Pat dry thoroughly with paper towels to remove excess moisture, which helps achieve maximum crispiness.
Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the potato cubes in a single layer, working in batches if necessary to avoid overcrowding.
Fry the potatoes for 12-15 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
In the same pan, reduce heat to medium and add 2 tablespoons olive oil. Add 6 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Add 2 finely chopped red chili peppers and 1 teaspoon cayenne pepper. Stir for 30 seconds to release the heat and aromatics.
Return the fried potatoes to the pan and toss vigorously to coat with the garlic-chili oil. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Add 1/2 cup fresh chopped cilantro and 1 teaspoon ground coriander. Toss again until the herbs are evenly distributed and fragrant.
Squeeze fresh lemon juice over the potatoes and give one final toss. Transfer to a serving platter and garnish with additional cilantro leaves. Serve immediately while hot and crispy.
Batata Harra
4.3 (150)
Crispy spiced Lebanese potato cubes tossed with garlic, cilantro, and chili peppers, creating an irresistibly aromatic and addictive snack that perfectly balances heat with herbal freshness.
easy
40 min
6 servings
Ingredients
0 of 10 checked
Main Ingredients
- 4 pieces potatoes, peeled and cubed into 3/4-inch pieces
- 8 tablespoons vegetable-oil
- 2 tablespoons olive-oil
Aromatics
- 6 cloves garlic, minced
Herbs and Spices
- 8 tablespoons cilantro, fresh, chopped
- 1 teaspoons cayenne
- 1 teaspoons coriander, ground
Seasonings
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Finishing
- 1 pieces lemon, juiced
Chef Tips
expert advice•Chef Notes: For extra crispy potatoes, soak the cut cubes in cold water for 30 minutes before drying and frying.
•This removes excess starch.
•You can also parboil the potatoes for 5 minutes before frying for a fluffier interior.
•Adjust the heat level by using mild peppers or reducing cayenne.
•For a healthier version, toss parboiled potatoes with oil and roast at 425°F for 30-35 minutes, then toss with the garlic-chili mixture.
•Fresh cilantro is essential to this dish - do not substitute with dried.
•The dish is best served immediately as the potatoes lose their crispiness over time.
•Batata Harra pairs beautifully with tahini sauce, garlic toum, or plain yogurt for dipping.
•For variation, add a pinch of cumin or sumac at the end for additional Middle Eastern flair.
