Lebanese Spicy Potatoes (Batata Harra)

Ingredients

• Potatoes: Choose Russet potatoes or Yukon gold potatoes for the best Lebanese spicy potatoes side dish.
• Cilantro: Use fresh cilantro leaves.
• Spices and aromatics: You will need garlic, chili powder, coriander powder, and salt.
• Lemon: Use a fresh squeeze of lemon juice to balance the heat.
• Oil: You will need both extra virgin olive oil (to assemble the side dish) and vegetable oil of your choice to fry the potatoes (unless you are using a different cooking method).

See the batata harra recipe card for full information on ingredients and quantities.

Prepare the Potatoes: Wash and peel potatoes. Cut them into small, even-sized cubes, placing them in a bowl of water to prevent oxidation and color change. Let them soak for about 20 minutes. Then rinse well and pat them dry thoroughly.

Cook the potatoes: My favorite way to make Batata Harra is by roasting or air frying the potatoes, which still achieves that crispy, golden brown finish. Traditionally, they’re double-fried, which adds a restaurant-style taste, but roasting or air frying keeps them light while still delicious. Alternatively, you can also deep-fry them.

• Roast Potatoes: Toss in olive oil and bake in a preheated oven at 400ºF/200ºC for about 30-35 minutes or until golden brown and crispy, turning them halfway through.
• Air-Fry Potatoes: Toss in olive oil and air fry until golden brown and crispy at 400ºF/200ºC (20-25 minutes, flipping them halfway through). I’ve shared more tips on how to air-fry potatoes in my healthy patatas bravas post.
• Deep-Fry Potatoes once: Heat enough vegetable oil in a deep fryer or a large heavy-bottomed pan to about 350-375°F/175-190°C. Then, deep-fry the potatoes in batches for 6-10 minutes until golden brown and crispy.
• Double-Fry the Potatoes (traditional method): Heat enough oil in a large heavy-bottomed pan to about around 300°F/150°C. Fry the potatoes (in batches if necessary) for 3-5 minutes until they are pale yellow. Remove them from the pan and drain them on paper towels to remove any excess oil. Let them cool completely.
  Then, spread the potato cubes in a single layer on a baking tray and freeze them for a few hours until they are fully frozen (or overnight). This step maximizes crunch.
  Once frozen, deep fry the potatoes again until golden and cripsy. It’s best to fry them at around 375°F/190°C, in batches if necessary, for about 2-4 minutes. Lay them on kitchen paper to absorb any excess oil before moving on to the next step.

Toss the Potatoes with Spices: First, chop the cilantro very finely (so it sticks to the potatoes) and crush or mince the garlic cloves.

Then, in a large pan, heat the olive oil at medium-low. Briefly saute the garlic for about ten seconds until fragrant. Immediately add the cooked potatoes, chili powder, and coriander powder. Mix to combine.

Next, sprinkle the chopped cilantro incrementally and mix until thoroughly incorporated. Finally, add the lemon juice and mix. Sprinkle with salt and enjoy.

Serving Suggestions: Serve the Batata harra warm or cool with lemon wedges. For a refreshing contrast, pair them with cucumber yogurt salad or tzatziki sauce to balance the spice, or enjoy with Lebanese garlic sauce (Toum) for an extra kick!

More potato recipes

Perfect Baked Potato RecipeParmesan Crusted PotatoesHealthy Patatas Bravas (Spanish Potatoes with Salsa Brava)

If you try this Lebanese Spicy Potatoes / Batata Harra, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!