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Lebanese Spicy Potatoes (Batata Harra, بطاطا حارة)

Lebanese Spicy Potatoes (Batata Harra)

5 from 3 votes
Created by Mariam E.
This super easy Lebanese Spicy Potatoes (Batata Harra, بطاطا حارة) recipe is one of the easiest and most delicious Lebanese dishes you will ever make. It's made with one main ingredient, which is 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 house.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine Lebanese
Servings 6 servings


  • 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


  • 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.


  1. 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.
  2. Cut the potatoes into similar sized cubes. This will help them to cook evenly.
  3. Don't over mix the potatoes. This can cause them to break up and you will end up with mashed potatoes.


Serving: 1g | Calories: 307kcal | Carbohydrates: 27.5g | Protein: 5.4g | Fat: 20.8g | Saturated Fat: 3g | Sodium: 407.5mg | Sugar: 2.5g
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