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"Batata Harra" (Spicy Lebanese Potatoes)

The Arabic „Batata Harra" is a traditional Lebanese recipe of spicy potatoes. Roasted spicy potatoes, tossed through coriander (cilantro), garlic, lemon and chili flakes. One of the best ways to enjoy potatoes!

Batata Harra is widely popular in Middle East! They are traditionally deep-fried in oil, but as usual I made a healthier version, so I just roasted the potatoes in the oven. They don't require special ingredients and they are so easy to make!

Why you will love this recipe
  • Vegan

  • Gluten free

  • A new way to enjoy potatoes

  • Oven roasted and not deep-fried

  • Easy to make

  • Full of flavor

  • A versatile side dish to serve as part of a mezze or with grilled meat dishes.

3 ways to prepare these spicy potatoes

Double Fry - the most popular version of Batata Harra is to double fry the potatoes. First you deep fry the potatoes and then shallow fry with olive oil, garlic, pepper and coriander.

Boil and then Fry - another method is to first boil the potatoes to slightly parboil them and then fry the potatoes with the coriander sauce.

Roast - roast the potatoes in the oven with extra virgin olive oil salt & pepper, until golden and crispy. Then toss with the coriander sauce. This is the way I prefer them!

How to make Batata Harra

Start by washing, peeling and cutting the potatoes into cubes. Spread the potatoes on a baking pan lined with parchment paper (don't overcrowd the pan). Drizzle with some extra virgin olive oil and season with salt & pepper. Then roast in the oven until golden and crispy, while giving the potatoes a toss halfway through cooking. Meanwhile start preparing the coriander (cilantro) sauce. Heat olive oil in a pan, add garlic and chili flakes (fresh or dried) and sauté for a minute or until the garlic becomes golden. Next add coriander and stir. When the potatoes are fully roasted, transfer them in the pan with the coriander sauce and toss until all potatoes are covered from the sauce. Serve and squeeze some fresh lemon on top of them. I also prefer keeping some fresh coriander to garnish when serving.



Servings: 4-6

Preparation time: 10 mins

Cooking time: 35 mins


1 kg potatoes, peeled and cut into cubes

2 tbsp. extra virgin olive oil, divided

1/2 bunch cilantro, chopped

2 garlic cloves, minced

2 tsp. red chili flakes

1 lemon, only juice

1/2 tsp. salt



  • Preheat oven to 220C (420F) and line a sheet pan with parchment paper.

  • Place the potatoes on the baking sheet (not overcrowd), drizzle with 1 tbsp. olive oil, season with salt & pepper and stir gently until all potatoes are covered.

  • Roast for approximately 30 minutes or until fork tender and golden brown, flipping halfway through.

  • In the meantime, heat 1 tbsp. olive oil in a pan. Add minced garlic and 1 tsp. red chili flakes. Sauté for a minute until the garlic becomes golden in color. Add cilantro and stir. Remove from heat and set aside.

  • Once the potatoes are roasted, transfer potatoes to the pan and stir until all potatoes are covered from the cilantro sauce.

  • Next add the remaining red chili flakes and toss to combine.

  • Serve hot or warm with lemon juice on top.

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