Batata Harra: Lebanese spicy potatoes

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, Broad Bean Paté with Goats’ Cheese & Mint, Baba Ganoush with Roasted Garlic, Cauliflower-Broccoli Tabbouleh, Baked Falafel, and Vegetable Slaw with Orange, Honey & Mustard Dressing.

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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Batata Harra: Lebanese spicy potatoes

Roasted potatoes dressed with garlic, spices, herbs & lemon is a moreish, light & refreshing side or enjoy with other little dishes as part of a mezze meal.

Course Side Dish

Cuisine Middle Eastern, Lebanese

Keyword potatoes, side dishes

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 2 or more

Author Moorlands Eater

Ingredients

• 500 g potatoes suitable for roasting, peeled if liked e.g. new potatoes, Maris Piper, King Edward
• salt
• freshly ground black pepper
• 3 tbsp olive oil
• 5 cloves garlic finely chopped
• 3 tsp cumin seeds
• ½ - 1 tsp dried chilli flakes
• 2 tsp ground coriander
• 1 tsp paprika
• ½ tsp ground turmeric
• 1 large lemon zest and juice
• 2 handfuls fresh herbs e.g. parsley, coriander, dill, mint roughly chopped

Instructions

1. Preheat the oven to 220C / 200C Fan / Gas 7 with a baking tray inside.

2. Cut the potatoes into bite sized pieces and put into a saucepan.

   Cover with cold water and add 1 tsp salt.

   Bring to a boil and simmer for 5 minutes.

   Drain well and transfer to a bowl.

3. Drizzle the potatoes with 2 tablespoons of the olive oil, season with salt and pepper, then toss together well.

   Transfer to the preheated baking tray and roast, turning regularly, until cooked through and crisply golden (25-35 min).

4. Put 1 tablespoon of olive oil in a large frying pan and heat to low-moderate.

   Add the garlic and cook gently for 2 minutes without letting it brown.

   Turn the heat up to moderate, stir in the cumin seeds and chilli flakes and allow them to sizzle for 2 minutes.

   Stir in the ground coriander, paprika, turmeric and lemon zest, then cook for 1 minute.

5. Add the roasted potatoes to the pan, along with half the fresh herbs.

   Toss well to coat the potatoes with all the seasonings.

   Taste and add more seasoning if needed.

6. Off the heat, squeeze over the lemon juice and add the remaining fresh herbs.

   Toss again and serve.

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