Batata Harra: Spicy Lebanese Potatoes
Batata Harra is a beloved Lebanese mezze dish that brings the heat! Crispy fried potato cubes are tossed with a fragrant mix of garlic, cilantro, and chili, then finished with a squeeze of lemon. The combination of textures—crunchy exterior, fluffy interior—and the bold, spicy flavors make this dish utterly addictive. I first tasted it at a small Beirut café, and it instantly became a staple in my kitchen. Serve it as part of a mezze spread, or enjoy it as a satisfying side. The key is to fry the potatoes until golden and to use plenty of fresh cilantro and garlic. A drizzle of lemon juice at the end brightens everything up.
Ingredients
- potatoes1 kg
- vegetable oil500 ml
- garlic cloves6
- fresh cilantro50 g
- red chili flakes1 tsp
- ground cumin1 tsp
- ground coriander1 tsp
- lemon juice2 tbsp
- salt1 tsp
- black pepper1/2 tsp
Nutrition
Directions
- 1
Peel the potatoes and cut them into 2 cm cubes. Soak in cold water for 10 minutes to remove excess starch, then drain and pat dry thoroughly.
- 2
Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry potatoes in batches until golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- 3
While potatoes fry, finely chop the garlic and cilantro. In a small bowl, mix chili flakes, cumin, coriander, salt, and pepper.
- 4
In a large skillet, heat 2 tbsp of the frying oil over medium heat. Add garlic and spice mix, sauté for 30 seconds until fragrant. Add cilantro and cook for another 30 seconds.
- 5
Add the fried potatoes to the skillet and toss gently to coat with the spice mixture. Cook for 1-2 minutes to heat through.
- 6
Remove from heat, drizzle with lemon juice, and toss again. Serve hot as part of a mezze or as a side dish.
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