Batata Harra is a traditional Lebanese side dish featuring crispy potatoes tossed with a flavorful mix of spices, garlic and fresh herbs. Whether deep-fried, air-fried or roasted, this versatile recipe is sure to become a staple in your kitchen!
Batata Harra means spicy potatoes, and let me tell you, this recipe takes simple roasted potatoes to the next level with bold flavors and spices! Best of all, it comes together with just a handful of basic ingredients, creating an irresistibly delicious Mediterranean dish.
These potatoes are a popular side across the Middle East, with each country adding its own unique twist to the recipe. Here, I’ll guide you through a classic and widely loved version of Batata Harra and share instructions for frying, air frying or roasting them.
What you’ll need
- Potatoes: Russet or Yukon Gold potatoes work best for this dish as they crisp up beautifully when roasted or fried.
- Garlic: Fresh garlic is essential for that bold, aromatic flavor that makes these potatoes so irresistible.
- Herbs: Fresh cilantro is commonly used to add a bright, earthy note that complements the spices perfectly. If preferred, swap the cilantro with parsley. You can also add in some fresh dill, if you like that flavor.
- Spices: A mix of ground cumin, ground coriander, smoked paprika or red pepper flakes, salt and ground black pepper provide warmth and depth.
- Lemon: A squeeze of fresh lemon juice adds a tangy finish, balancing the richness of the potatoes and tying all the flavors together.
How to make this recipe
One of my favorite things about this Batata Harra recipe is that you can make it using three different cooking methods. Here’s how:
Prepare the potatoes: Wash and peel potatoes. Cut them into small, even-sized cubes. Place them in a large bowl of water and ice and soak for 10-15 minutes. Drain the potatoes and pat dry with a paper towel. Cook the potatoes via the desired cooking method below.
Fry the Potatoes: You can do this by deep frying, air frying, or roasting the potatoes on a sheet pan. Please see below for more details on each method.
Assemble: Heat olive oil on a hot pan and sauté the garlic for a few seconds, then add the cooked potatoes, herbs, and spices and toss to combine. Serve with lemon wedges and enjoy!
Recipe tips
- Cut evenly: Dice the potatoes into even-sized cubes to ensure they cook evenly, whether frying, roasting or air frying.
- Dry the potatoes: Be sure to pat the potatoes dry with a paper towel to remove excess moisture for crispier results.
- Don’t overcrowd: Spread the potatoes in a single layer when roasting or air frying to allow proper browning.
- Adjust spices: Customize the spice level to your preference by adding either red pepper flakes or just paprika. If you like extra heat, add in some cayenne pepper.
- Serve immediately: For the crispiest texture, serve Batata Harra immediately after preparing.
Frequently asked questions
What type of potatoes should I use for Batata Harra?
Russet or Yukon gold potatoes are the best for this recipe because they crisp up well when fried, roasted or air-fried.
Can I use dried herbs instead of fresh ones?
While fresh herbs like cilantro or parsley provide the best flavor, dried herbs can be used in a pinch, though the flavor won’t be as vibrant. You’ll also want to use less dried herbs as their flavor is more intense. Use 2-3 teaspoons dried cilantro or parsley.
What’s best to serve with Batata Harra?
It pairs well with grilled meats, shawarma, falafel, or as part of a mezze platter with hummus, baba ganoush and pita bread.
Batata Harra (Lebanese Roasted Potatoes)
Ingredients
- 2 pounds potatoes, Russet or Yukon gold
- 1 Tablespoon olive or avocado oil
- 3-4 cloves garlic, minced
- 3-4 Tablespoons cilantro or parsley, minced
- 2-3 Tablespoons dill, minced (optional)
- 1 teaspoon EACH ground cumin, ground coriander, smoked paprika or red pepper flakes, salt
- ¼ teaspoon black pepper
- lemon wedges, for serving
Instructions
- Prepare the potatoes: Wash and peel potatoes. Cut them into small, even-sized cubes. Place them in a large bowl of water and ice and soak for 10-15 minutes. Drain the potatoes and pat dry with a paper towel. Cook the potatoes via the desired cooking method below.
- Deep-Fry Potatoes: Heat about 1 inch of canola oil in a deep pan to 350ºF. Fry the potatoes in batches, for 8-10 minutes or until golden and crispy on the outside and tender on the inside.
- Air-Fry Potatoes: Toss the potatoes in a Tablespoon of oil and air fryer on 400ºF for 15 minutes, toss halfway through, or until golden and crispy.
- Roast Potatoes: Toss the potatoes in a Tablespoon of oil and bake in a pre-heated 400ºF oven for 25-30 minutes or until golden and crispy.
- Assemble: Heat a pan over medium-high heat. Add 1 Tablespoon olive oil and garlic and sauté for 30 seconds. Add the cooked potatoes, herbs and spices. Toss to combine, then turn off the heat. Transfer to a serving platter and drizzle with fresh lemon juice. Serve with lemon wedges and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*Recipe by Layla Atik // Photography by: Tanya Pilgrim
Storage recommendations
- Storing leftovers: Allow the potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for to 3–4 days.
- Reheating: Reheat in a skillet over medium heat to bring back the crispiness or warm them in the oven or air fryer. Avoid microwaving, as it can make the potatoes soggy.
- Freezing: Although not ideal for maintaining texture, you can freeze Batata Harra in a freezer-safe container for up to 1 month. Reheat in the oven or air fryer for best results.
My entire family enjoys these potatoes monthly, especially for parties!