Batata Harra (Lebanese Spicy Potatoes)

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

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Batata Harra (Lebanese Spicy Potatoes)

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.

Prep Time5

Cook Time55

Total Time1

Course: Mezze, Side Dish

Cuisine: Lebanese, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 250kcal

Author: Lee

Ingredients

1 kg potatoes peeled
Salt & pepper
½ cup olive oil
1 garlic cloves crushed
1 lemon juice & zest
1 tsp ground coriander
1 red chilli finely chopped
½ tsp red pepper flakes
1 small bunch cilantro about ⅓ cup, chopped

Instructions

Preheat oven to 200ºC/400ºF. Cut the potatoes into large chunks and then add to the baking pan. Pour in the oil and toss to evenly coat the potatoes. Season with salt and pepper.
Roast for 40-60 minutes, turning a few times to ensure they brown on all sides.
While the potatoes cook, mix the lemon juice, zest, ground coriander, chilli flakes, chopped fresh chilli, and chopped cilantro and set aside.
When cooked, remove the potatoes and place in a serving bowl, toss with the lemon mixture and serve hot or warm.

Notes

Substitutions & Variations

Herbs: Swap cilantro for dill, mint, or parsley.
Heat: Use hotter chillies or extra chilli flakes for more spice.
Spices: Ground cumin, shawarma spice, or za’atar work well instead of coriander.
Extra tang: Add 1 tsp sumac for a brighter, sour note.
Veg swap: The dressing also suits roasted carrots or cauliflower.

Serving & Storage

Serve hot as a mezze or side with grilled meats, fish, salads, or vegetables — best straight from the oven while still crisp.

Store leftovers in the fridge for 2–3 days; reheat in a 200ºC / 400ºF oven for 10 minutes. Freezing is not recommended.

Nutrition