Batata Harra (Lebanese Spicy Potatoes)

batata harra

Batata harra is one of my favorite additions to any mezze dinner.

Spicy potatoes are by far my one of my favorite Middle Eastern side dishes.

These Lebanese potatoes are an upgrade of any other spicy potatoes I’ve tried in the States.

Did you know that the humble potato is the first vegetable to be grown in space?

NASA, searching for ways to feed astronauts on long space voyages, were able to grow the potatoes in zero gravity.

They contain fiber, potassium, vitamins C and B6, and it’s been proven that potatoes can help reduce inflammation.

Potatoes were first cultivated between 8000 BC and 5000 BC in what is today South America.

They came to Europe with the Spanish in 1536, then were taken back to the Americas.

The North at this time is today what we know as the United States in 1621.

And today Idaho is the biggest producer of potatoes in the world, with several varieties being grown there.

Universally loved, especially when cooked in a deep fryer.

Potatoes have all the nutrients we need to survive when food is scarce.

The darker the skin on a potato the healthier it is for you.

Potatoes of course have a long history, and are the world’s fourth largest food crop.

Eaten everywhere, they are quite nutritious especially with the skins on.

What is Batata Harra?

Batata Harra is a vegetable dish originated in Lebanon.

This dish consists of potatoes, red peppers, coriander, chili, and garlic.

(In this recipe, decided not to add red peppers but feel free to in yours.)

All of these ingredients are flavored with coriander, garlic, paprika, lemon and salt then fried in olive oil.

It’s always best to use fresh ingredients but you can use garlic powder instead.

Similarly, you can use chili powder as well if you don’t have fresh chilis.

These seasonings are not always the same since there are many variations.

Although it is normally served as an appetizer it is definitely a great meal for any time of the day.

I have heard of it being served for breakfast or as a side dish for lunch/dinner.

The name Batata Harra translates from Arabic to English to mean ‘hot potatoes’.

This is the perfect name for this dish as it is a literal translation of what the dish actually is – spicy potatoes.

Making Batata Harra should only take you 30 mins once you have gotten used to process and how to prep properly.

How to Make Batata Harra

batata harra

This dish in incredibly easy and straightforward to make.

Firstly, cut the potatoes into medium size cubed pieces and pat them dry with a paper towel.

Fry the potatoes until slightly brown and remove from the pan, into a bowl.

In the same pan, fry the garlic and chili until aromatic.

Add the potatoes back in with salt, pepper and fresh coriander (cilantro).

Stir and fry until the potatoes become golden brown.

Then you’re ready to serve.

batata harra

I would not advocate a diet of nothing but roasted potatoes.

But every once in a while you just can’t beat the crunch of fried potatoes with your lunch or dinner.

Once your potatoes are golden brown – add the oil and spices, and you have Batata Harra.

Batata Harra is a wonderful addition to any mezze.

With its combination of crunch and heat from the pepper, it really is to die for.

I make this dish when I crave french fries, as they have all the characteristics of fries but with so much more depth.

I like to make my Batata Harra in a frying pan.

If you want a healthier alternative, you can always use sweet potato instead.

I would recommend if you use sweet potato, to cook it on a baking sheet.

You can also add a little lemon juice if you want a fresher taste!

batata harra

Equipment I Used

Batata Harra Recipe

Batata Harra is a wonderful addition to any mezze, with its combination of crunch and heat from the pepper, it really is to die for.
Author: Chef Tariq
PREP TIME10 minutes
COOK TIME20 minutes
TOTAL TIME30 minutes
Servings: 4 servings



  • Peel and dice the potatoes.
  • Thinly slice the red chili.
  • Heat the vegetable oil in a frying pan over a medium to high heat. Add the diced potatoes and fry until slightly brown. Remove from the pan into a bowl.
  • Heat the olive oil in the same pan and fry the garlic and red chili. Add in the potatoes back to the pan. Add the salt, pepper and cilantro.
  • Stir and fry until golden brown.
  • Serve.

Nutrition Per Serving

Serving: 4g - Calories: 254kcal - Carbohydrates: 28g - Protein: 5g - Fat: 14g - Saturated Fat: 11g - Sodium: 666mg - Potassium: 915mg - Fiber: 5g - Vitamin A: 190IU - Vitamin C: 41.2mg - Calcium: 67mg - Iron: 7mg
DID YOU MAKE THIS RECIPE?Tag @cheftariqcooks or hashtag it #cheftariq!

Let me know in the comments below if you made these Lebanese spicy potatoes.

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