Batata Harra (Lebanese Spicy Roasted Potatoes)

About This Recipe

Batata harra, meaning 'spicy potatoes,' is a staple of the Lebanese meze table -- crispy-edged roasted or fried potato cubes tossed with a generous amount of fresh garlic, cilantro, and red pepper flakes or fresh chile, finished with a squeeze of lemon. Despite being a simple potato side dish on paper, batata harra has a devoted following in Lebanon, often specifically requested at restaurants alongside more elaborate mezze spreads. The technique that separates good batata harra from ordinary roasted potatoes is achieving real crispness on the exterior while keeping the interior fluffy, typically through deep-frying or a high-heat roast, followed by tossing the hot potatoes immediately with raw garlic and fresh herbs so the residual heat lightly cooks the garlic just enough to mellow its sharpness without fully cooking it away. Adding the garlic and herbs off the heat, directly to the hot potatoes, is what preserves their pungent, fresh character. Served warm as part of a meze spread or alongside grilled meats, batata harra delivers crunchy, garlicky, herb-bright potatoes that punch well above their simple ingredient list.

Ingredients

Serves 4

• 800 gpotatoes(cut into 2cm cubes)
• 0.33 cupolive oil
• 1 tspsalt
• 0.5 tspblack pepper
• 5 clovesgarlic(minced)
• 0.5 cupfresh cilantro(chopped)
• 1 tspred pepper flakes(or 1 fresh red chile, minced)
• 2 tbsplemon juice

Instructions

1. 1

   Season the potatoes

   Preheat oven to 220C/425F. Toss potato cubes with olive oil, salt, and pepper.

2. 2

   Roast

   Spread potatoes in a single layer on a baking sheet. Roast 30-35 minutes, flipping halfway, until deeply golden and crisp on the outside.

3. 3

   Prep the garlic-herb mixture

   While potatoes roast, combine minced garlic, cilantro, and red pepper flakes in a small bowl.

4. 4

   Toss while hot

   As soon as the potatoes come out of the oven, immediately toss them with the garlic-cilantro mixture so the residual heat lightly cooks the raw garlic.

5. 5

   Finish

   Squeeze lemon juice over the top and toss once more.

6. 6

   Serve

   Serve warm as part of a meze spread or alongside grilled meats.

Variations

• •

  Deep-fry the potatoes instead of roasting for an even crispier, more traditional restaurant-style result.

• •

  Add a squeeze of pomegranate molasses along with the lemon for a Lebanese-style sweet-tart finish.

• •

  Reduce the chile for a milder version if serving guests who prefer less heat.

Storage

Best eaten immediately while hot and crisp. Refrigerate leftovers up to 2 days and reheat in a hot oven or air fryer to restore some crispness; microwaving makes them soft.

Frequently Asked Questions