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Transform ordinary potatoes into an extraordinary side dish with this vibrant Lebanese Batata Harra recipe. These crispy roasted potatoes are tossed in a bold, aromatic mixture of fresh cilantro, pungent garlic, and spicy red pepper flakes, then brightened with a squeeze of fresh lemon juice.
The first time I made batata harra for a dinner party, my friend who had spent time in Beirut couldn't believe how authentic they tasted. My kids, who normally pick cilantro out of everything, devour these potatoes without hesitation!
Batata Harra Ingredients
- 2 pounds Yukon Gold or golden potatoes - These varieties offer the perfect balance of waxy and starchy properties
- 3 tablespoons olive oil, divided - Extra virgin olive oil adds authentic Mediterranean flavor
- 1 teaspoon salt - Enhances the potato flavor and helps draw out moisture
- 4 cloves garlic, minced - Provides essential aromatic flavor
- 1-2 teaspoons crushed red pepper flakes, divided - Delivers the signature heat
- ½ cup fresh cilantro, chopped and divided - Adds bright, herbal freshness
- Juice of 1 lemon - Brightens all flavors and adds a tangy finish
- Fresh cilantro leaves for garnish - Enhances presentation
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How To Make Batata Harra
- Prepare the potatoes
- Preheat oven to 425°F. Wash, peel, and cut potatoes into 1-inch cubes. Rinse and pat dry thoroughly.
- Prep for roasting
- Line a baking sheet with parchment and preheat in oven for 5 minutes.
- Season and arrange
- Toss potatoes with 2 tbsp olive oil and salt. Spread in single layer on hot baking sheet.
- Roast to perfection
- Roast for 35-40 minutes, flipping once halfway, until golden and crispy.
- Prepare the sauce
- Combine remaining olive oil, garlic, half the red pepper flakes, and half the cilantro.
- Combine and flavor
- Toss hot potatoes with garlic mixture to coat.
- Add fresh elements
- Squeeze lemon juice and add remaining red pepper and cilantro.
- Serve with flair
- Garnish with cilantro and serve immediately.
The Secret to Perfect Crispy Potatoes
The key lies in three techniques:
- Rinsing potatoes removes excess starch for crispiness
- Preheating the baking sheet creates immediate searing
- Never overcrowd - each cube needs space to release steam
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Serving Suggestions
- Serve as part of Lebanese mezze with hummus and pita
- Accompany grilled chicken, lamb, or fish
- Enjoy with labneh for flavor contrast
- Use as base for Mediterranean grain bowls
- Top with fried egg for breakfast
Traditional Variations
- Double-Fried Method: Deep-fry twice for maximum crispiness
- Boil-Then-Fry: Parboil before shallow frying
- Spice Alternatives: Add cinnamon, cumin, or fresh mint
I discovered batata harra during a cooking class in Lebanon. The chef emphasized that quality olive oil makes a significant difference in this dish.
This Batata Harra recipe exemplifies how simple ingredients create memorable dishes. The combination of crispy potatoes with bold flavors creates a side dish that often steals the spotlight.
Frequently Asked Questions
- → Can I use a different herb instead of cilantro?
- Yes, parsley is a common substitute in Middle Eastern cooking if you don't like cilantro. You can use flat-leaf (Italian) parsley in equal amounts. Some variations of Batata Harra also include a mix of both herbs for more complex flavor.
- → How spicy is this dish?
- With 2 teaspoons of crushed red pepper, this version has a moderate heat level. If you prefer a milder version, start with just 1/2 teaspoon and adjust to taste. For extra spice lovers, you can increase to 1 tablespoon or add a dash of cayenne pepper.
- → What can I serve with Batata Harra?
- These spicy potatoes are traditionally served as part of a Lebanese mezze (appetizer spread) alongside hummus, baba ganoush, tabbouleh, and pita bread. They also make an excellent side dish for grilled meats, especially lamb or chicken. For a complete meal, serve with Lebanese rice and a simple cucumber-tomato salad.
- → Can I make this dish ahead of time?
- Yes, you can prepare Batata Harra in advance. The potatoes will lose some crispness when stored, but the flavor actually improves as the ingredients marry. Reheat in a 350°F oven for 5-7 minutes to restore some crispness. Add a fresh sprinkle of cilantro and a squeeze of lemon just before serving.
- → What kind of potatoes work best for this recipe?
- Gold potatoes (like Yukon Gold) are ideal because they hold their shape while getting crispy outside and creamy inside. However, you can also use russet potatoes for a fluffier texture or red potatoes for a more waxy, firm result. Just be sure to cut them into evenly sized cubes for consistent cooking.