Spicy Batata Harra

So the first time I tasted batata harra – those golden, spicy potatoes dotted with garlic and handfuls of fresh coriander – it was in a tiny, sun-washed Lebanese café on a quiet street in Paris. I still remember the smell more than anything… earthy cumin, lemon, and that toasted warmth that only good olive oil and a hot skillet can give off. Crunch outside, pillowy inside. I kept thinking, “How is something this simple tasting so alive?”

Why You’ll Crave It

• It’s comfort food but with a kick – spicy potatoes that wake up your palate and feel like a hug.
• Makes nearly anything taste better – stuff these into wraps, tuck under eggs, scoop beside roast chicken…
• Naturally vegan and endlessly adaptable – switch herbs, dial up or down the heat, make it yours.
• Ready in under an hour and wildly flavorful – a staple when guests show up hungry with no warning.
• The perfume of garlic and lemon fills your kitchen while it sizzles – it’s honestly hypnotizing.

The first time I made this at home, my neighbor knocked on the door just to ask what I was cooking – she left with a bowl and asked for the recipe the next day.

What You’ll Need

• Potatoes: 500 grams firm, yellow-fleshed ones (I usually use Yukon Golds), peeled and diced into chunky little cubes
• Olive oil: 4 tablespoons, good quality – the kind with a little peppery bite
• Garlic: 3 cloves, minced not too fine so they don’t burn
• Cilantro: ½ cup, chopped fresh (the stems carry so much flavor too, don’t skip them)
• Red chili flakes: 1 teaspoon (or more if you love heat – I usually go heavy-handed)
• Salt: To taste – I usually start with a generous pinch
• Lemon juice: 2 tablespoons freshly squeezed for the brightest zing
• Cumin powder: 1 teaspoon, earthy and warm – don’t skip it
• Paprika: 1 teaspoon smoked or sweet, depending on your mood

Easy How-To

Start with the potatoes

Peel and cube your potatoes. Try to cut them the same size so they cook evenly. Big enough for a fork, small enough to eat in one bite.

Cook until just tender

Boil them in salted water – not too long, just until they’re tender but still holding their shape, about 10-12 minutes. They should give easily when poked but not fall apart. Drain, and let them steam out for a minute or two so they’re not soggy.

Make the magic sauce

In a small bowl, stir together your garlic, cumin, paprika, and chili flakes. Mix in the lemon juice and olive oil until you get this ruddy-gold mixture that smells like something amazing’s about to happen.

Coat and roast (or sauté)

Pour the spice mix over the still-warm potatoes. Toss gently so the cubes stay intact but get all glossy. If you’re roasting, spread them on a baking tray and pop them in a hot oven (200°C or about 400°F) for 20-25 minutes until edges start to crisp. Or… you can toss them in a large non-stick pan and let them brown on medium-high heat, turning every few minutes. I switch between the two – depends on my mood.

Finish with cilantro and more lemon

Right before serving, sprinkle over the chopped cilantro while the potatoes are still warm so it wilts just a little. Add an extra squeeze of lemon if you like (I always do).

Good to Know

• If you like onions, you can sauté some alongside the potatoes – it adds another sweet, savory layer.
• Don’t skip letting the potatoes steam-dry after boiling – it makes them roast up crisp, not soggy.
• Sometimes I toss in roasted red pepper strips at the end, just for color – not traditional but so nice.

Serving Ideas

• On the side of grilled lamb chops or spiced chicken kebabs
• Tucked into a pita with tahini, tomato and cucumber for a lunch wrap
• As part of a dinner mezze platter with hummus, olives, and fried halloumi
• Warmed up the next day, then topped with poached eggs and chili oil

Top Tricks

• Chop your potatoes ahead of time and soak in water to stop browning – saves time later.
• If sautéing instead of roasting, don’t overcrowd the pan or they’ll steam and turn mushy.
• Use a microplane for the garlic if you’re short on time – it melts right into the sauce.

Frequently Asked Questions

What is batata harra?

Batata harra is a spicy Lebanese potato dish made with garlic, chili, lemon, and fresh herbs. It’s often pan-fried or roasted for a crispy finish.

Can I make this less spicy?

Absolutely. Just reduce the chili flakes or even skip them, though you’ll miss a bit of the signature heat. You can always add hot sauce on the side too.

Is this the same thing as spicy roasted potatoes?

Sort of, but not quite. These have a distinct Middle Eastern flavor thanks to cumin, cilantro, and that zesty lemon-garlic combo.

How long does batata harra keep?

It stays good for up to 3 days in the fridge. I reheat it in the skillet so it crisps again, but the microwave works too (though it softens a bit).

Can I roast the potatoes straight from raw instead of boiling?

You can, but par-boiling helps get that creamy texture inside without burning the outside. Roasting from raw takes longer and can be a bit uneven.