A simple, healthier recipe for Lebanese Spicy Potatoes (Batata Harra) using baked potato chunks, chilli pepper, garlic, herbs and lemon juice. A wonderful appetizer or main dish that is dairy-free, Gluten-free and Vegan.
This middle eastern Batata Harra (sometimes spelt Batata Harrah) recipe is a dish that features a lot in my apartment. From eating it as an appetizer, a side dish or inside wraps/ Lebanese sandwiches -, this is simple, versatile and delicious.
Traditionally this spicy Lebanese potatoes recipe uses deep-fried/fried potatoes, but I decided to oven-bake mine. That way, you’re getting healthier results, and yet my baking method still yields wonderfully crispy potato chunks, which is what you want for this dish.
If you want to make a Lebanese spread, then you might want to check out my recipes for traditional tabbouleh salad, Simple and healthy Fattoush Salad, Aubergine Dip (Moutabal). I also have a method for traditional green falafels and more, on this blog (plus even more, coming soon).
These spicy potatoes are a great way to jazz up a slightly lack-lustre meal, with a kick of flavour. I love to squeeze loads of lemon juice (or lime juice) over the potatoes too, for even more zing.
How to Make Batata Harra:
If you’ve spent much time on my blog then you’ll know that I absolutely love simple, but delicious recipes. This batata harra recipe is no different – with just a few ingredients and not many steps.
The Ingredients List:
- A few medium-sized potatoes. ( Note* You could also try this method using sweet potatoes, for a fun alternative. Here I’ve kept it traditional though)
- Fresh coriander. ( Note* Some people use dried and ground coriander, however, fresh is used for the traditional choice. It’s by far my preferred option too!)
- Fresh garlic
- Lemon, juice
- Red Chilli, finely chopped
- Extra virgin olive oil
- Salt
Note* I didn’t include it for this particular recipe, but you can also add smoked paprika to the potatoes if wanted. You can also use black pepper on your potatoes too, but this isn’t traditional.
The Method:
First, you start by cutting the potatoes into small or medium potato cubes (depending on how crispy you like them). You need to rinse them after that to get rid of any excess starch and prevent them from sticking. I usually do this by adding potatoes and tap water to a bowl and giving them a good swish about.
Then drain the water and repeat the process once more. You’ll notice the water getting less cloudy, from the starch.
Note* If you want super crispy potatoes and to get rid of as much starch as possible then you can soak the potatoes in hot water for 10-15 minutes.
Then dry them thoroughly, using a clean towel to get rid of any water. Once dried, they’re ready to be prepared for the oven ( Preheat the oven to 175C)
Place the potato chunks on a baking tray, in a single layer and drizzle with some olive oil and salt, making sure they’re all coated. The oil is needed to make the potatoes crisp up so you can use a brush to make sure they’re evenly coated or toss them with your hands.
Make sure they’re placed in a single layer. Otherwise, the potatoes tend to go a bit mushy, rather than crispy.
Note* If you want to add smoked paprika to the recipe then sprinkle some over the potatoes at this point, before they’re baked in the oven.
Roast the potatoes in a pre-heated oven (175 deg C) for about 25 minutes ( check on them after 20 minutes).
In the meantime, you can prepare the ‘salsa’/ salad ingredients. To so this finely chop the chilli and roughly chop the coriander and add to a large bowl. Then Crush/mince the garlic and add the garlic to the bowl.
Finally, add your olive oil, lemon juice and salt and toss the salad, to thoroughly mix everything.
Once the potatoes are ready, mix the salsa and the hot potatoes. Serve warm if you prefer crispy potatoes. However, this can be eaten hot or cold ( although the potatoes WILL lose their crispiness as they cool down).
Note* You can also sauté the garlic and coriander over medium heat for this recipe, but I prefer to keep them raw and fresh.
The Lebanese Spicy Potatoes ( Batata Harra) Recipe:
Lebanese Spicy Potatoes Batata Harra
A simple, healthier Recipe for Lebanese Spicy Potatoes ( Batata Harra) using baked potato chunks, chilli pepper, garlic, herbs and lemon juice. A wonderful appetizer or main dish that is dairy-free, Gluten-free and Vegan.
Ingredients
- 2 cups cubed potatoes
- 1 tBsp olive oil
For the salsa:
- 1 cup coriander
- 1 lemon
- 3 garlic cloves
- 1 tBsp olive oil
- 1 chilli pepper
- 1/2 tsp salt
Instructions
- First, you start by cutting the potatoes into small or medium potato cubes (depending on how crispy you like them). You need to rinse them after that to get rid of any excess starch and prevent them from sticking. I usually do this by adding potatoes and tap water to a bowl and giving them a good swish about.
- Then drain the water and repeat the process once more. You'll notice the water getting less cloudy, from the starch. *
- Then dry them thoroughly, using a clean towel to get rid of any water. Once dried, they're ready to be prepared for the oven ( Preheat the oven to 175C)
- Place the potato chunks on a baking tray, in a single layer and drizzle with some olive oil and salt, making sure they're all coated. The oil is needed to make the potatoes crisp up so you can use a brush to make sure they're even coated or toss them with your hands. Make sure they're placed in a single layer, otherwise the potatoes tend to go a bit mushy, rather than crispy. **
- Roast the potatoes in a pre-heated oven (175 deg C) for about 25 minutes ( check on them after 20 minutes).
- In the meantime, you can prepare the 'salsa'/ salad ingredients. To so this finely chop the chilli and roughly chop the coriander and add to a large bowl. Then Crush/mince the garlic and add the garlic to the bowl.
- Finally, add your olive oil, lemon juice and salt and toss the salad, to thoroughly mix everything.
- Once the potatoes are ready, simply mix the salsa and the hot potatoes. Serve warm if you prefer crispy potatoes, however, this can be eaten hot or cold ( although the potatoes WILL lose their crispiness as they cool down). .
Video
Notes
- * If you want super crispy potatoes and to get rid of as much starch as possible then you can soak the potatoes in hot water for 10-15 minutes.
- ** If you want to add smoked paprika to the recipe then sprinkle some over the potatoes at this point, before they're baked in the oven.
- Note* You can sauté the garlic and coriander before you mix the salsa. I prefer keeping them raw and fresh.
- Note* You can save this for later but the potatoes might get slightly soggy. They're still yummy though.
Nutrition
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