This super easy Lebanese Spicy Potatoes (Batata Harra, بطاطا حارة) recipe is one of the easiest and most delicious Lebanese appetizers you will ever make. Made with one main ingredient, potatoes, along with some fresh garlic, cilantro and hot peppers. It can be ready on your plate from start to finish in less than half an hour. If there is ever a choice of Batata Harra on a restaurant menu, I automatically ditch the French fries for it!
You are going to love this traditional Lebanese potato dish, perfect to serve as an appetizer or side dish, it is so vibrant and full of flavor!
What Are Lebanese Spicy Potatoes (Batata Harra, بطاطا حارة)?
Lebanese Spicy Potatoes (Batata Harra, بطاطا حارة ) is one of the most popular appetizer dish in the Middle East. If you haven’t tried it yet, you are missing out. It’s one of the most flavorful potato dish you will ever have. Some people prepare this dish with spicy peppers and some prepare it without, based on their preference even though the name of this dish means “spicy potatoes”. Even though Batata Harra is an appetizer dish, it can be served as a side dish at anytime time.
This dish is also gluten-free and vegan. The Lebanese Spicy Potatoes (Batata Harra, بطاطا حارة ) recipe is also known to be very budget friendly since it only requires one main ingredient, which is the potatoes. The rest is all herbs that are added to it.
Ingredients to make Batata Harra
- Golden potatoes: Cube them so that they are easy to eat with a fork.
- Cilantro: Use fresh cilantro for a real burst of flavor.
- Pimentos: If you can’t find pimentos, you can substitute these for finely diced red bell pepper.
- Salt and garlic cloves: To add flavor.
- Olive oil: Standard olive oil is fine, you don’t need to use more expensive extra virgin.
- Lemon juice: Fresh lemon juice adds a wonderful zing to the potatoes.
- Hot pepper: This dish has some spice to it. If you are sensitive to heat, you can omit this.
- Oil: For frying. You can use canola or vegetable oil.
How To Make Lebanese Spicy Potatoes (Batata Harra, بطاطا حارة)?
Prepare all of the ingredients so that they are ready to use.
Heat the oil in a deep fryer and cook the potatoes until they are golden brown.
While the potatoes are cooking, sautee the garlic, cilantro, pimentos and hot peppers in a pan. Add in the salt and lemon juice and stir the mixture.
Once potatoes are ready, add them on top of the mixture and toss everything together to coat the potatoes. Do not over mix so you don’t end up with mashed potatoes. Cook on low for 3-4 minutes until the potatoes have absorbed the herb mixture.
Recipe Variations
Most people will prepare this dish by double frying the potatoes because it is first fried and then refried/sautéed with the garlic and herbs. Some people like to make the Batata Harra healthier by baking everything together in the oven in one dish.
Others would boil the potatoes half way, then cube them and then sauté them in a skillet with some olive oil and the herbs. It can be easily made healthier if you don’t like fried foods. But personally, like to fry them and cook it the original way.
Recipe Notes and Tips
- If you would like the potatoes to be crunchy, you can fry them half way through and set them on a paper towel hours before preparing and then refry them until they are fully cooked right before you sauté them with the garlic and herbs. It helps during Ramadan because you can easily finish the dish later within minutes because the main cooking part has been completed earlier.
- Cut the potatoes into similar sized cubes. This will help them to cook evenly.
- Don’t over mix the potatoes. This can cause them to break up and you will end up with mashed potatoes.
Frequently Asked Questions
Do you serve them hot or cold?
Some people like to eat this recipe warm and some would eat it cold right out of the fridge. It will last in the fridge for a couple of days and can be rewarmed or eaten cold. I personally do not eat cold potatoes. I very much enjoy this dish warm.
What are the best potatoes to use?
I like to use golden, or yukon gold, potatoes for batata harra. They are fairly waxy so they hold their shape, but they get nice and fluffy in the middle. If you can’t get yukon gold, russet will also work well.
How do you serve them?
You can enjoy this dish as an appetizer or even as a side dish with many meals. Serve it alongside other Lebanese favorites such as Maghmour (Lebanese Moussaka) or Lebanese Cheese Rolls. It’s so simple and delicious!
Whether you prepare this Lebanese Spicy Potatoes (Batata Harra, بطاطا حارة ) recipe by frying it or baking in the oven, I am sure you will not go wrong either way!
More Easy Potato Recipes
- Easy Homemade Mashed Potatoes
- Spicy Cilantro Hassleback Potatoes
- Parmesan Herbed Potatoes
- Crispy Baked Potato Skins
- Potato Cobb Salad
- Lebanese Fattoush Salad
I hope you enjoy all the recipes I share with you including this delicious and simple Lebanese Spicy Potatoes recipe. I hope you try it, enjoy it, and share it with your friends and family!
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Lebanese Spicy Potatoes (Batata Harra)
Ingredients
- 2 lbs golden potatoes cubed into smaller pieces
- 3/4 cup fresh cilantro chopped
- 1/4 of canned/jarred pimentos (can substitute with red bell pepper)
- 1 tsp. salt
- 4-6 large garlic cloves minced
- 1 tbsp. olive oil
- 1/4 cup lemon juice
- 1 tbsp. hot pepper chopped
- Vegetable or Canola oil for frying
Instructions
- Prepare all ingredients: Peel and cube potatoes, mince garlic, chop the cilantro, hot peppers and red bell pepper or pimentos.
- Heat the oil in a deep fryer and fry the potatoes until they start to show a golden color. You may have to fry two batches if you have a smaller fryer or pan. Do not over crowd the frying pan. That will result in getting mashed or broken potatoes instead of crunchy potato pieces.
- Before the potatoes are ready, sauté the garlic, cilantro, pimentos and hot peppers in a frying pan with 1 tbsp. of olive oil for about a minute only. Do not burn. Add in the salt and lemon juice and stir the mixture to blend well.
- Once potatoes are ready, add them on top of the mixture and toss everything together to coat the potatoes. Do not over mix so you don't end up with mashed potatoes. Cook on low for 3-4 minutes until the potatoes are well absorbed with the herb mixture.
- Remove and serve while hot/warn.
Notes
- If you would like the potatoes to be crunchy, you can fry them half way through and set them on a paper towel hours before preparing and then refry them until they are fully cooked right before you sauté them with the garlic and herbs. It helps during Ramadan because you can easily finish the dish later within minutes because the main cooking part has been completed earlier.
- Cut the potatoes into similar sized cubes. This will help them to cook evenly.
- Don't over mix the potatoes. This can cause them to break up and you will end up with mashed potatoes.
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