LebaneseBrunch

Recipe Story

origins & traditions

Batata Harra, meaning spicy potatoes in Arabic, is a beloved Lebanese mezze that makes a perfect brunch centerpiece. Cubed potatoes are fried until golden and crispy, then tossed with minced garlic, fresh cilantro, red chili peppers, and a blend of Middle Eastern spices including cumin and coriander. The dish achieves the perfect balance between crispy exterior and tender interior, with layers of flavor from the garlic-herb coating. Traditionally served hot as part of a mezze spread, this version is hearty enough for brunch, offering a satisfying combination of textures and bold flavors. The fresh cilantro and squeeze of lemon at the end brighten the dish, while the chili peppers provide just the right amount of heat. This rustic preparation showcases the Lebanese talent for transforming simple ingredients into memorable dishes.

Instructions

step by step

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Wash and peel 1.5 pounds of potatoes, then cut into 3/4-inch cubes. Pat dry thoroughly with paper towels to ensure crispiness.
Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering.
Add potato cubes in a single layer, working in batches if necessary. Fry for 15-18 minutes, turning occasionally, until golden brown and crispy on all sides.
While potatoes cook, mince 6 cloves of garlic and finely chop 1/4 cup fresh cilantro. Dice 2 red chili peppers, removing seeds for less heat if desired.
Remove cooked potatoes with a slotted spoon and drain on paper towels. Season immediately with 1 teaspoon salt.
In the same skillet, reduce heat to medium and add 2 tablespoons olive oil. Add minced garlic and diced chili peppers, sautéing for 1-2 minutes until fragrant but not browned.
Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Stir for 30 seconds.
Return potatoes to the skillet and toss vigorously to coat with the garlic-spice mixture.
Add chopped cilantro and toss again. Squeeze juice of 1 lemon over the potatoes.
Transfer to a serving platter and garnish with additional cilantro. Serve immediately while hot and crispy.

Batata Harra

4.9 (26)

Crispy Lebanese spiced potatoes with garlic, cilantro, and chili peppers served as a flavorful brunch dish. These golden cubes are seasoned with aromatic spices and finished with fresh lemon juice.

medium

45 min

4 servings

Ingredients

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Main

1 1/2 pounds potatoes, peeled and cubed
6 tablespoons olive-oil, divided

Aromatics

6 cloves garlic, minced
2 pieces bell-peppers, red chili peppers, diced

Herbs

4 tablespoons cilantro, chopped

Spices

1 teaspoons cumin, ground
1 teaspoons coriander, ground
1/2 teaspoons paprika
1/4 teaspoons cayenne

Finishing

1 pieces lemon, juiced

Seasoning

1 teaspoons salt

Chef Tips

expert advice

•For extra crispy potatoes, soak the cubed potatoes in cold water for 30 minutes before cooking to remove excess starch, then dry thoroughly.

•You can adjust the heat level by adding more or fewer chili peppers, or by leaving the seeds in.

•For a healthier version, toss the potato cubes with olive oil and roast at 425°F for 30-35 minutes, turning halfway through, then proceed with the garlic-spice mixture.

•Fresh parsley can be used alongside or instead of cilantro for a different flavor profile.

•This dish pairs beautifully with Greek yogurt or tahini sauce for dipping.

•To make this dish more substantial for brunch, serve alongside fried eggs or with warm pita bread.

•The key to success is ensuring the potatoes are completely dry before frying and not overcrowding the pan, which will steam rather than crisp them.