How to Make Batata Harra (Lebanese Spicy Potatoes)

Batata harra means “spicy potatoes” in Arabic, and it is one of the hot dishes that arrive once the cold mezze is on the table. The potatoes are cut into small cubes, fried or roasted until crisp, then tossed in olive oil with a lot of garlic, chili and fresh coriander, and finished with lemon juice.

You will find it in grill houses and family restaurants all over Lebanon, served next to shish tawook and garlic sauce, and it is just as common at home on a Sunday. What makes it good is the contrast: crunchy edges, soft centers and a sauce that is fresh rather than heavy. The heat is up to you.

Ingredients

For the potatoes

• 1 kg (2.2 lb) waxy or all-purpose potatoes, such as Yukon Gold
• 3 tablespoons (45 ml) olive or sunflower oil for roasting, or about 1 litre (4 cups) sunflower oil for frying
• 1 teaspoon salt

For the garlic and coriander sauce

• 3 tablespoons (45 ml) extra virgin olive oil
• 6 garlic cloves, crushed or very finely chopped
• 1 large bunch fresh coriander (about 60 g / 2 cups loosely packed), finely chopped
• 1/2 to 1 teaspoon red chili flakes or Aleppo pepper, or 1 fresh red chili, finely chopped
• 1/2 teaspoon sweet paprika (optional, for color)
• Juice of 1 lemon (about 45 ml / 3 tablespoons)
• Salt to taste

Instructions

1. Peel the potatoes and cut them into 1.5 cm (3/4 inch) cubes. Rinse in cold water until the water runs clear, then dry them very well on a clean towel. Dry potatoes crisp up; wet ones steam.
2. To roast: heat the oven to 220°C (425°F). Toss the potatoes with 3 tablespoons of oil and the salt and spread them in a single layer on a large baking tray, using two trays if needed.
3. Roast for 35 to 40 minutes, turning once halfway, until golden and crisp on several sides.
4. To fry instead: heat the frying oil in a deep pot to 180°C (350°F). Fry the potatoes in 2 or 3 batches for 7 to 10 minutes each, until golden and crisp. Lift them onto paper towels and sprinkle with salt.
5. While the potatoes cook, prepare the sauce ingredients so they are ready to go, because the last step is fast.
6. Heat the olive oil in a large frying pan over medium-low heat. Add the garlic and chili and stir for about 1 minute, until fragrant and just pale gold. Do not let the garlic brown or it turns bitter.
7. Add the paprika and the coriander and stir for 30 seconds, until the coriander wilts and turns bright green.
8. Add the hot potatoes and toss for 1 minute so every cube is coated.
9. Take the pan off the heat, squeeze over the lemon juice, toss again and taste for salt. Serve right away.

Tips for the best batata harra

• Use the stems of the coriander too, chopped fine. They carry a lot of flavor.
• Do not crowd the tray. Potatoes packed close together steam instead of crisping.
• For the crunchiest result, parboil the cubes in salted water for 5 minutes, drain, shake in the pot to rough up the edges, then roast.
• Add the lemon off the heat so it stays bright.

Variations

• Warmer spice: add 1/2 teaspoon ground cumin and a pinch of ground coriander seed with the garlic.
• Herb swap: use half parsley and half coriander if someone at the table dislikes coriander.
• Smoky heat: stir 1 teaspoon of Lebanese chili paste into the oil with the garlic.

How to serve and store

Serve hot as part of a mezze or as a side with shish tawook and Lebanese garlic sauce (toum). Batata harra is best eaten fresh. Leftovers keep in the fridge for 2 days; reheat them on a tray in a 200°C (400°F) oven for 10 minutes to bring back some crunch.

Lebanese producers for the key ingredients

The raw olive oil and chili are what you taste most. Try a cold-pressed oil from Rinawi Olive Oil in Koura, and for chili paste made the mouneh way, look at Anamel.

Frequently Asked Questions