Batata Harra: Lebanese spicy potatoes | Recipes | Moorlands Eater (2024)

Batata Harra literally means spicy or hot potatoes. This is my wonderfully moreish version, based on the Lebanese classic.

Traditionally deep-fried, I prefer the convenience of roasting the diced potatoes. Dressed with a mix of garlic, spices, herbs and lemon, I think it’s a light, refreshing side or mezze dish.

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I first ate Batata Harra at a Lebanese restaurant in Stoke-on-Trent. Sadly, I recently learned that Beirut is no more. But I couldn’t quite believe how good the simple sounding dish was.

Described on the menu as ‘cubed potato sautéed with garlic, coriander, sweet pepper and chilli’, I was completely wowed by the good whack of chilli heat and lemon flavour running through the potatoes.

Craving some of those fantastic, chilli-laden, lemony potatoes, I decided to make my own Batata Harra.

From my research I found that although the dish is associated mainly with Lebanon, versions do exist in other countries.

Some are powerfully flavoured with chilli, cumin, coriander, turmeric, garlic and lemon. Others feature little in the way of seasoning other than garlic and coriander.

While the potatoes are traditionally deep-fried, they’re often now either sautéed or roasted instead.

Also, although previously a cold dish, Batata Harra now seems just as likely to be served hot.

MY BATATA HARRA

Although it’s a wonderful-tasting dish, Batata Harra is very easy to make.

I used skin-on new potatoes. But you could use any variety that are fine for roasting, and peel them too if you prefer.

I partly boil the potatoes before roasting with salt and olive oil until good and crispy.

When they’re nearly ready, I sauté in a pan garlic, dried chilli flakes, cumin seeds, ground coriander, paprika, turmeric and lemon zest.

I then transfer the potatoes to the pan and give everything a good toss so that all those gorgeous flavours meld.

The final additions, off the heat, are chopped coriander and parsley plus lemon juice.

I think it’s these final flourishes that make this such a refreshing dish.

And that’s it. Your Batata Harra is ready.

SERVING BATATA HARRA

These moreish roasted potatoes are perfect as part of a mezze style meal with lots of other little dishes.

Some of my recipes I think they’d go well with include: Labneh yogurt cheese, Roasted Beetroot Hummus, Pitta Bread, , Baba Ganoush with Roasted Garlic, Cauliflower-Broccoli Tabbouleh, Baked Falafel, and .

But you can easily swap this spicy, lemony version for your regular potatoes in all sorts of meals.

I thought they were great in the Middle Eastern version of meat, potatoes and veg shown above. Alongside the potatoes we ate beef meatballs flavoured with garlic, cumin, cinnamon, chilli and herbs, a chopped vegetable salad with za’atar, plus spiced yogurt.

Have you eaten Batata Harra? Leave a comment & let me know what you thought.

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