Looking for a vibrant, flavorful dish that’s quick to make and bursting with bold, zesty spices? Look no further than Batata Harra! This Lebanese-style spicy roasted potato dish is all about the perfect balance of heat, garlic, and fresh herbs. It’s the kind of recipe that’s hard to resist—crispy on the outside, soft on the inside, and packed with flavor in every bite. Whether served as a side or enjoyed as a snack, Batata Harra is a guaranteed crowd-pleaser!
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Trust me, once you try these potatoes, you’ll be hooked. The garlic and cilantro bring a freshness that pairs so well with the subtle heat, making it the perfect dish to spice up any meal. Let’s dive in and discover why Batata Harra is a recipe you’ll want to make over and over again!
Why You’ll Love Batata Harra
Versatile: These potatoes are great for a cozy family dinner or as a crowd-pleasing side at your next gathering. Plus, they make an amazing appetizer or snack.
Bold Flavors: If you love bold, savory, and spicy flavors, this dish is calling your name. The combination of garlic, chili, and fresh cilantro creates a truly unforgettable taste.
Quick and Easy: Ready in just 30 minutes, Batata Harra is perfect for those times when you need a flavorful side dish in a hurry.
Customizable: Adjust the spice level to your taste. If you like it mild, reduce the chili, or if you want an extra kick, go ahead and add more heat.
Crowd-Pleasing: With a crispy exterior and a soft, fluffy interior, these potatoes are impossible to resist. They’re perfect for satisfying both kids and adults alike.
Ingredients in Batata Harra
Here’s what you’ll need to bring this amazing dish to life:
Potatoes: The main ingredient! You’ll want to use waxy potatoes for the best texture—think baby potatoes or Yukon Gold.
Garlic: This adds a rich, aromatic flavor that takes the dish to the next level.
Chili: Adds that lovely heat! Adjust to your liking, whether you want a little kick or a full-blown spicy sensation.
Cilantro: Fresh cilantro provides a bright, herbaceous note that balances out the heat.
Olive Oil: For frying the potatoes and giving them that crispy, golden finish.
Lemon Juice: A squeeze of lemon at the end adds a burst of freshness and cuts through the richness.
Paprika: A touch of smokiness that complements the chili and garlic.
Salt and Pepper: The essential seasonings to bring everything together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking!
Prepare the Potatoes: Start by peeling and cutting the potatoes into bite-sized cubes. Make sure they’re roughly the same size for even cooking.
Fry the Potatoes: Heat olive oil in a large pan over medium heat. Add the potato cubes and fry until they’re golden brown and crispy on the outside, but soft on the inside. This should take about 15-20 minutes. Be sure to stir occasionally to avoid burning.
Sauté the Garlic and Chili: In a separate pan, heat a little more olive oil. Add the minced garlic and chopped chili and sauté until fragrant, about 2 minutes. Be careful not to burn the garlic—it’ll turn bitter!
Combine Everything: Once the potatoes are cooked, add the garlic and chili mixture to the potatoes, along with the paprika, salt, and pepper. Toss everything together until the potatoes are well-coated with the flavorful mix.
Finish with Cilantro and Lemon: Remove from the heat and toss in the fresh cilantro and a generous squeeze of lemon juice. Give it one last mix to combine the flavors.
Serve and Enjoy: Serve your Batata Harra hot, garnished with extra cilantro and a little more lemon if desired. Enjoy as a side dish or a snack—either way, it’s sure to disappear quickly!
How to Serve Batata Harra
Fresh Salads: Pair it with a crisp salad, like fattoush or tabbouleh, to balance the spiciness.
Grilled Meats: Serve alongside grilled chicken or lamb for a full Middle Eastern-inspired meal.
Yogurt Sauce: A cool, creamy yogurt dip pairs wonderfully with the heat of the potatoes.
Flatbread: Warm pita or flatbread on the side makes for the perfect way to scoop up any leftover bits.
As a Standalone: These potatoes are satisfying enough to be a meal on their own! Garnish with extra herbs and enjoy.
Additional Tips
Prep Ahead: Chop your potatoes and garlic the night before to save time.
Spice It Up: Want more heat? Add a pinch of cayenne or crushed red pepper flakes for an extra punch.
Dietary Adjustments: This recipe is naturally gluten-free and vegetarian, but you can make it vegan by using a plant-based yogurt dip.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain that crispy texture.
Double the Batch: This recipe is perfect for making a big batch. Freeze the cooked potatoes in an airtight container for up to a month and reheat when you need a quick side.
FAQ Section
Q1: Can I use other types of potatoes?
A1: Yes! You can use any potato variety you prefer, but waxy potatoes like Yukon Gold work best for this dish because of their creamy texture.
Q2: Can I make Batata Harra ahead of time?
A2: It’s best served fresh, but you can prep the potatoes and garlic mixture in advance. Just reheat the potatoes in a pan to crisp them up again.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a hot pan with a little oil to bring back the crispiness.
Q4: Can I freeze Batata Harra?
A4: Yes, but the texture might change a little after freezing. Store cooked potatoes in an airtight container for up to a month and reheat in the oven.
Q5: Can I make this dish spicier?
A5: Absolutely! Add more chili, cayenne, or even some fresh jalapeños for extra heat.
Q6: What can I serve with Batata Harra?
A6: Serve it with grilled meats, fresh salads, or a creamy yogurt sauce to balance the flavors.
Q7: How can I make Batata Harra milder?
A7: Reduce the amount of chili or omit the seeds to make it less spicy while still packing lots of flavor.
Q8: Can I add other vegetables to this?
A8: Yes, roasted peppers, onions, or tomatoes would be great additions!
Q9: Is this recipe gluten-free?
A9: Yes, this recipe is naturally gluten-free, making it perfect for those following a gluten-free diet.
Q10: Can I use dried herbs instead of fresh cilantro?
A10: Fresh cilantro really makes this dish pop, but if you must, you can use dried herbs in a pinch. Just be sure to use less, as dried herbs are more concentrated.
Conclusion
There you have it—Batata Harra, the spicy, crispy, garlic-infused potato dish that’ll quickly become a new favorite in your kitchen. Whether you’re cooking for a crowd or craving something simple but flavorful, these potatoes won’t let you down. The crispy edges, fresh cilantro, and spicy kick make each bite an absolute delight.
Give this recipe a try, and trust me, you’ll be making it again and again. It’s the perfect combination of bold flavors and comfort, all in one dish.
Print
Batata Harra
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Lebanese
Description
Batata Harra is a Lebanese dish of crispy fried potatoes tossed in a spicy tomato sauce with garlic, lemon, and cilantro. It’s the perfect spicy snack or side dish, especially when paired with salad and grilled chicken.
Ingredients
- 3 large Russet potatoes, peeled and cubed
- Vegetable oil for frying
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 teaspoons garlic, finely minced
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 2 tablespoons cilantro, finely chopped
- 3 tablespoons lemon juice
Instructions
- To make the spicy tomato sauce: In a saucepan, heat butter and olive oil over medium heat. Add the garlic and tomato paste, cooking for about 4 minutes until the tomato paste darkens in color, from bright red to reddish brown. This process removes acidity from the paste.
- Add the red pepper flakes, black pepper, paprika, cumin, and salt to the pan. Stir to combine.
- Finish the sauce with cilantro and lemon juice. Mix together and taste. Adjust seasoning by adding more red pepper flakes or sriracha for extra heat. Set the sauce aside.
- For the potatoes: Soak the cubed potatoes in ice-cold water for 10 minutes.
- Bring a pot of salted water to a boil. Add the cubed potatoes and parboil for 5 to 6 minutes. Drain and pat dry.
- Toss the potatoes in cornstarch until evenly coated.
- Heat vegetable oil in a pan to about 350°F. Fry the potatoes in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, then transfer them to the pan with the tomato sauce.
- Toss the potatoes in the sauce until well coated. Serve warm!
Notes
- Serve with a side of salad and grilled chicken for a complete meal.
- If you want extra heat, add sriracha or more red pepper flakes to the sauce.
- Be sure to fry the potatoes in batches to prevent overcrowding, ensuring they cook evenly and crisp up nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg