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Batata Harra (Lebanese Spicy Potatoes)

By Lee Jackson ↣ Published on: February 24, 2026

Last Updated: February 1st, 2026↣0 Comments↣

Batata Harra is one of those dishes that stays with you. Perfectly roasted potatoes, crisp on the outside, fluffy inside, and endless fragrance and flavour with garlic, chilli, coriander and lemon, they’re zingy, fresh, and impossible to stop picking at.

Jump to Recipe

A serving bowl filled with spicy lebanese roast potatoes (batata harra).

A staple of mezze tables across Lebanon, Batata Harra literally means “spicy potatoes,” but the heat is only part of the story. What really makes this dish sing is the balance — fragrant olive oil, sharp citrus, and fresh herbs cutting through the richness of the potatoes. It’s naturally vegan, gluten-free, and just as good alongside grilled meats as it is eaten straight from the pan.

This tasty potato treat is part of my Mediterranean Collection and also my Mediterranean Vegetarian Hub, where you'll find more recipes just like it.

What's Ahead?

What is Batata Harra?

Batata Harra is a classic Lebanese dish of roasted potatoes tossed with garlic, chilli, coriander (cilantro), and lemon juice. The name means “spicy potatoes,” and while it has a gentle heat, the flavour is more bright and fragrant than fiery. Traditionally served as part of a mezze spread or side dish in Lebanon, it’s naturally vegan, gluten-free, and loved for its contrast of crunchy edges and fluffy centres.

Why You'll Love Them

They're easy to make - This dish is very easy to prepare, simply roast potatoes and coat them in the zingy dressing. That's all there is to it.
They're versatile - in both how you can serve them (they pair with everything) or with what goes into them (so many possibilities - see suggestions below).
They're fresh and healthy - the lemon creates a wonderful freshness to the potatoes, making them feel light and vibrant.

The ingredients for Lebanese barara harra: Potatoes, cilantro, oil, garlic, coriander, salt & pepper, lemon, chilli, and chilli flakes.

Stuff You'll Need

The ingredients for batata harra are pantry staples, and nothing out of the ordinary to track down. Here's what you'll need:

Potatoes - any kind is fine, leave the skin on, or peel - it's up to you.
Chilli, garlic, coriander powder and mild chilli flakes are combined with lemon juice and zest and finally fresh cilantro to make a dressing which will be tossed through the potatoes after roasting. It brings all the zing and spice that make them special.

The lemon, chilli and herb dressing for batata harra

Step by Step

Making these potatoes is simple, here's how easy they are to prepare at home:

Prepare - Preheat an oven to 200ºC/400ºF. Cut the potatoes into large chunks (you can peel or leave unpeeled) and arrange in a roasting tin. Pour over the oil and toss to coat evenly. Season with salt & pepper.
Roast - Roast in the oven for 40-60 minutes, turning a few times during cooking to ensure they brown on all sides.
Make the dressing - while the potatoes roast, finely chop the chilli and cilantro, crush the garlic and combine with the lemon juice and zest, chilli flakes and coriander and set aside.
Dress the potatoes - Remove the potatoes and place in a serving bowl. Pour over the dressing and gently toss to coat the potatoes. Serve right away, while they're still warm.

Substitutions and Suggestions

Fresh herbs - try fresh dill, mint or parsley - all create wonderful results.
More spice - I use a mild chilli and chilli flakes, but you can use spicier varieties too for a more fiery result.
Spices - Instead of ground coriander, try ground cumin, sharwarma spice mix, or za'atar for different earthy combinations.
More zing - Add a tsp of sumac for a delicious Mediterranean sour note
Other vegetables - The dressing works well with other roasted vegetables too. Try roasted carrots or cauliflower for particularly delicious alternatives.

Serving & Storage

Batata Harra is a versatile side dish or mezze offering that pairs with everything. I particularly love them alongside grilled meats or chicken (try them with Lebanese lamb skewers), but they're delicious with fish or other vegetables and salads too. The potatoes are best served straight from the oven as they retain some of their crunch, even with the dressing on.

Fridge - they'll keep for 2-3 days in an airtight container. Reheat for 10 minutes in a 200ºC/400ºF oven.
Freezer - They're not the best when frozen, as they lose taste and texture and can become mushy. It's for this reason I don't recommend freezing.

Ready to get cooking?

This is such a simple, and highly effective way to serve roast potatoes with a Mediterranean twist. All the flavours of Lebanon—fresh, light and vibrant. Batata Harra are a real stand out that often receive more comments from those around the table than anything else. I'm sure you'll agree once you've enjoyed your first taste. Hope you enjoy!

More Lebanese recipes

If you liked this recipe for Batata Harra, I'm sure you'll love some more of my Lebanese recipes.

Any Questions? (FAQ)

Have a question? Let me know in the comments.

Is Batata Harra very spicy?

Despite the name, Batata Harra isn’t aggressively hot. The chilli provides warmth rather than burn, and it’s balanced by garlic, lemon juice, and fresh herbs. You can easily dial the heat up or down to suit your taste.

What is Batata Harra usually served with?

It’s traditionally served as part of a mezze spread in Lebanon, alongside dishes like hummus, salads, grilled meats, or seafood. That said, it’s just as good on its own with flatbread — or eaten straight from the pan.

Can Batata Harra be made ahead of time?

Yes, though it’s best freshly cooked. You can roast or fry the potatoes ahead, then reheat and toss them with the garlic, chilli, lemon, and herbs just before serving to keep the flavours bright and the texture crisp.

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