Lebanese Batata Harra

Today on TACKRECIPE, we are diving into the flavors of Lebanon with a delicious and spicy dish called Batata Harra. This classic Lebanese recipe, which translates to “spicy potatoes,” is a vibrant and aromatic dish made with crispy potatoes, garlic, cilantro, and chili. It is a popular meze dish served as a side or appetizer, bringing a burst of Middle Eastern flavors to the table. Whether paired with grilled meats, enjoyed as a standalone snack, or served alongside hummus and pita, Batata Harra is an irresistible dish for spice lovers.

Ingredients:

• 4 medium potatoes, peeled and cut into small cubes
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 small bunch fresh cilantro, chopped
• 1 small red chili, finely chopped (optional for extra heat)

Prepare the Potatoes

Start by selecting firm, starchy potatoes like Yukon Gold or Russet, as they crisp up well while maintaining a soft interior. Wash the potatoes thoroughly under running water to remove any dirt. Using a sharp knife, peel the potatoes and cut them into small, bite-sized cubes—around ½-inch (1.3 cm) pieces. Keeping the cubes uniform ensures even cooking and a consistent texture. Once chopped, place the potatoes in a bowl of cold water and let them soak for at least 10 minutes. This step removes excess surface starch, which can make the potatoes stick together or become too soft when cooked. After soaking, drain the potatoes and pat them completely dry using a clean kitchen towel or paper towels—moisture on the surface will prevent them from getting crispy.

Cook the Potatoes

There are two ways to cook the potatoes: pan-frying or oven-roasting.

1️⃣For pan-frying:
Heat 3 tablespoons of olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Once the oil is hot, carefully add the dried potato cubes in a single layer to avoid overcrowding, which can lead to steaming instead of crisping. Stir the potatoes occasionally using a wooden spoon or spatula to ensure they brown evenly. Cook for 10-15 minutes until they turn golden brown and crispy on all sides. If the potatoes start to brown too quickly, reduce the heat to medium to prevent burning.

2️⃣For oven-roasting:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the dried potato cubes evenly on it. Drizzle with 3 tablespoons of olive oil and season with a small pinch of salt. Toss well to coat. Bake for 25 minutes, flipping the potatoes halfway through to ensure even crispiness. For extra crunch, increase the oven temperature to 425°F (220°C) for the last 5 minutes.

Sauté the Aromatics

In a separate medium-sized pan, heat 1 tablespoon of olive oil over medium heat. Once the oil is warm, add 4 cloves of finely minced garlic and sauté for about 30 seconds, stirring constantly to prevent burning. As soon as the garlic becomes fragrant, add:

🟢1 teaspoon red chili flakes (adjust for heat preference)
🟢1 teaspoon smoked paprika (for depth of flavor)
🟢½ teaspoon ground cumin (adds a warm, earthy taste)
🟢1 finely chopped fresh red chili (optional for extra heat)
Stir everything together and let the spices toast for another 30 seconds to 1 minute. This enhances their flavors, making the dish more aromatic.

Combine Everything

Once the potatoes have reached perfect crispiness, transfer them directly into the pan with the sautéed garlic and spice mixture. Toss the potatoes well, ensuring they are evenly coated with all the flavors. Stir gently to avoid breaking the crispy exterior. Let the potatoes absorb the spices over 2-3 minutes, stirring occasionally.

Finish with Freshness

Remove the pan from heat and immediately squeeze 1 tablespoon of fresh lemon juice over the potatoes. The acidity brightens up the flavors, balancing the spiciness. Finally, sprinkle a generous handful of freshly chopped cilantro over the dish and give it a final toss. For a more vibrant presentation, serve Batata Harra in a rustic ceramic bowl and garnish with extra cilantro leaves and thin lemon wedges on the side. Enjoy immediately while hot for the best texture and taste!

Tips:

Double-Crisp Method

🟢For extra crispy potatoes, try a double-cooking method: First, parboil the cubed potatoes in salted boiling water for 5-7 minutes until slightly tender. Drain and let them air dry completely before frying or roasting. This helps achieve a soft inside while maintaining a super crispy outside.

Use Fresh Spices & Herbs

🟢The key to authentic Lebanese flavor is using freshly minced garlic, bright red chili, and vibrant cilantro. Avoid dried or old spices, as they can dull the taste. Toasting the spices slightly in olive oil enhances their aroma and depth of flavor.

Don’t Overcrowd the Pan

🟢When frying or roasting, make sure the potatoes are spread in a single layer with space between them. Overcrowding traps steam, making the potatoes soft instead of crispy. If necessary, cook them in batches to achieve the perfect golden crunch.

Other Lebanese food Recipes: 🇱🇧

• Falafel recipe
• Baba ganoush