Lebanese Spicy Potatoes Batata Harra

5 from 24 votes
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A simple, healthier recipe for Lebanese Spicy Potatoes (Batata Harra) using roasted potato chunks, chili pepper, garlic, cilantro, and lemon juice. A wonderful appetizer, side, or main dish that is dairy-free, gluten-free, and vegan! Air fryer and oven methods included!

Batata harrah with sautéed cilantro in a pan

This Middle Eastern Batata Harra (sometimes spelled Batata Harrah) recipe is a dish that is featured 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 (air fryer method also included below). With my baking method, you’re getting both healthier results and wonderfully crispy potato chunks, which is what you want for this dish. I often use this baking method to cook crispy potatoes, like these patatas bravas.

A spoonful with batata harrah

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-luster meal, with a kick of flavor. I love to squeeze loads of lemon juice (or lime juice) over the potatoes too, for even more zing.

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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

Batata Harra ingredients
  • Potatoes: I use fairly large yellow potatoes – you can use Russet, Yukon Gold, Maris Piper, Red potatoes, etc. You could also try this recipe with sweet potato as a fun alternative.
  • Cilantro (Coriander): use fresh cilantro whenever possible. A few readers have tried with dried, ground coriander though, and enjoyed it.
  • Garlic: use fresh garlic, finely chopped.
  • Lemon: please use fresh lemons NEVER bottled lemon for this dish!
  • Red chili: finely chopped. Feel free to use a chili that falls on the Scoville chart where you’re comfortable with the heat level.
  • Extra virgin olive oil: this is the traditional choice for this recipe. However, you can use another neutral high-heat cooking oil if needed – like avocado oil.
  • Salt: to season.

Chef’s 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

Step 1: Prepare the potatoes

First, start by cutting the potatoes into small or medium potato cubes (depending on how crispy you like them). If preferred, you can leave the skin on the potatoes.

Chopped potatoes for Batata Harrah

A good tip is to place your chopping board over a large bowl/pot filled with water. As you chop the potatoes, you can scrape them straight into the water so they don’t oxidize and change color.

Then, rinse them well to get rid of the excess starch. I like to add them to a large pot with plenty of water and swish them around then drain and repeat the process once more.

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. It’s important to thoroughly dry them, otherwise, they won’t crisp up in the oven.

Drying chopped potatoes after rinsing them

At this point, preheat the oven to 350ºF/175ºC. Air Fryer method mentioned below.

Spread the potato in a single layer, with a little space between for air-flow, on a baking tray/s and drizzle with a little olive oil and add a sprinkle of salt, then toss lightly to thoroughly coat the spuds.

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. 

Coating chopped potatoes with olive oil

Roast the potatoes in a pre-heated oven at 350ºF/175ºC for about 25 minutes (check on them after 20 minutes).

To cook in the air fryer: spread the potatoes in a single layer, with space in between, and cook at 400ºF/200ºC for around 20 minutes, flipping over halfway.

Step 2: Prepare the Remaining Ingredients

Meanwhile, in the last 10 minutes of the potato roasting time, finely slice the cilantro and chili (removing the stem and seeds) and crush/mince the garlic.

Steps for chopping ingredients

In a skillet, lightly saute the garlic for a couple of minutes over medium heat with a little olive oil then add the chili and lemon juice and saute for a further minute before finally adding the cilantro and stirring it in well until just wilted. The entire thing takes just five minutes!

Steps for sautéing cilantro and garlic

Finally, sprinkle some salt over the sautéed mixture and mix in well, tasting and increasing if needed.

Step 3: Combine batata harra

Once the potato is ready, add it to the sauteed mixture and mix well then serve immediately.

Batata harrah with sauteed herbs
Alternative method

You can alternatively serve the Lebanese spicy potatoes as a fresh salad by preparing the coriander, chili, garlic, olive oil, lemon juice, and salt and tossing the salad well. Then simply add the roasted potatoes to the salad bowl and toss to combine.

Ready Batata Harrah potato salad and a wedge of lemon

How To Store

Batata harra is best enjoyed fresh, while the potatoes are crispy and warm from the oven. However, you can allow it to cool and enjoy it warm or cool within wraps, as a side dish, appetizer, etc. Enjoy within 1-2 days.

Other Middle Eastern Recipes

Let me know your thoughts on this Middle Eastern Batata Harrah recipe below and feel free to tag me in your recreations @AlphaFoodie

Batata Harra: Lebanese Spicy Potatoes

5 from 24 votes
By: Samira
This Batata Harra is a flavorful Lebanese spicy potato dish with garlic and coriander. It is perfect as a side for grilled meats or mezze, and is ideal for brunch or dinner.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings


  • 2 cups cubed potatoes
  • 1 Tbsp olive oil

The aromatics:

  • 2 oz cilantro 1 cup very finely chopped
  • 1/4 cup lemon juice from 1 large lemon
  • 3 cloves garlic minced/smashed
  • 1 Tbsp olive oil
  • 1 chilli pepper finely chopped
  • 1/2 tsp salt


  • Preheat the oven to 400ºF/200ºC.

Prepare the ingredients

  • Wash and peel the potatoes. Cut them into small or medium potato cubes (depending on how crispy you like them).
    Place the cubes into a bowl of water as you go.
  • Rinse them well to get rid of the excess starch. Swish them around in the bowl, then drain and repeat the process once more.
  • Dry them thoroughly, using a clean towel to absorb the water – this allows them to crisp up in the oven.
  • Finely chop the cilantro. Slice the chili and remove the stem and seeds. Crush/mince the garlic cloves. Set them aside.

Roast the potatoes

  • Spread the potato cubes in a single layer on a baking tray/s, with a little space between them for airflow. Drizzle with a little olive oil and add a sprinkle of salt, then toss lightly to thoroughly coat the cubes.
  • Roast the potatoes in the preheated oven at 400ºF/200ºC for about 25-30 minutes (check on them after 20 minutes).

Sauté the aromatics

  • Meanwhile, in the last 5-10 minutes of the potatoes roasting, make the flavoring. In a skillet, heat a little olive oil over medium heat. Add the minced garlic and lightly sauté for a couple of minutes.
  • Add the chili and lemon juice and cook for a further minute. Add the cilantro and stir it in well until just wilted. Add some salt over the sautéed mixture and mix in well.

Combine the batata harra

  • Once the potatoes are roasted, add them to the sautéed mixture. Mix well then serve them immediately.



Alternative cooking method: The traditional method is to deep fry the potatoes. Heat enough vegetable oil in a deep fryer or a large pan and fry the potatoes in batches for 5-6 minutes until light golden. Then place on paper towels to remove excess oil.
To store: These spicy potatoes are best enjoyed fresh, while crispy and warm from the oven. However, you can allow them to cool and keep them in an airtight container in the fridge for 1-2 days.
Check the blog post for serving suggestions!
Course: Main
Cuisine: Lebanese, Middle Eastern
Freezer friendly: No
Shelf life: 2 Days


Serving: 1g, Calories: 319kcal, Carbohydrates: 44g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 619mg, Potassium: 1167mg, Fiber: 6g, Sugar: 4g, Vitamin A: 2134IU, Vitamin C: 95mg, Calcium: 58mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Phyllis says:

    5 stars
    My favorite recipe for potatoes (and the best so far for Batata Harra). Removing as much of the starch made a big difference. The potatoes were nice and crispy (and not as mushy like others).

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, Phyllis. Glad you liked it!

  2. Jenna says:

    5 stars
    This was really good!!

    1. Support @ Alphafoodie says:

      Thank you for your comment, Jenna! Glad you enjoyed the recipe.

  3. Alyssa says:

    I remembered these from the blog and had to try them. Very easy, very delicious and will be making again!

    1. Support @ Alphafoodie says:

      Thank you for your comment, Alyssa!

  4. Ayushi says:

    Hii.. can we roast the potatoes in microwave somehow? Please help 🙂

    1. Support @ Alphafoodie says:

      Hi Ayushi,
      I’m not sure if you can roast potatoes in the microwave. But you can always cook them in the microwave and then broil them in the oven with some oil for a few minutes afterward. I hope this helps. 🙂

  5. Belinda says:

    5 stars
    I loved
    it. Thanks.

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, Belinda!

    2. Salwa says:

      5 stars
      I love it! Thank you so much for the step by step recipe! I appreciate all the details you incorporate into your recipes ♡ Wish you the best 🙂

  6. Nadia says:

    One of my fav recepies! The best tasting potatoes ❤️