Lebanese Spicy Potatoes are traditionally known as batata harra which translates as spicy potatoes. These tasty potatoes are crisp on the outside, tender on the inside and will spice up any meal. The delicious sauce combines coriander, paprika, cayenne pepper mixed with olive oil and lemon juice.

LEBANESE SPICY POTATOES

I remember the first time I had Lebanese Spicy Potatoes.

It was at a Lebanese restaurant near Cleveland. Their potatoes were crispy on the outside, tender on the inside, with just the right amount of spice, lemon and cilantro going on. I have been dreaming about them every since.

If you like lebanese recipes you have to try this lebanese potato dish.

When making these potatoes you will roast them first using a simple olive oil and salt mixture.

Once you roast the potatoes you will create the spicy sauce in a large skillet. For an extra hit of fresh herb flavor, the dish is finished off with your favorite herb, cilantro or parsley would be my choice. 

My kids don’t love them because they can’t handle the spice, but I don’t let that put me off.

So what I usually do is split the batch, making half the batch spicy and half the batch not spicy {by leaving out the cayenne pepper for the non-spicy half}.

Potatoes have a subtle flavor which makes them ideal for absorbing other flavors.

For a change from a regular boiled or steamed potato, try these Gouda Smashed Potatoes, Loaded Smashed Potatoes, or my Lemon Cilantro Roasted Potatoes.

Why You Will Love This Lebanese Spicy Potatoes Recipe

Packed with Flavor: The sauce that coats these middle eastern potatoes is the real star of this dish, tossed through the potatoes just before serving and combining ground spices with freshly squeezed lemon juice.

Easy to Cook: This is a very simple and straight forward delicious side dish. With just a few extra ingredients you can really elevate the humble potato.

Versatile Recipe: This recipe is easily adapted to taste, if there is a spice you don’t like leave it out. Likewise if you want to add in other spices then feel free to do so.

Recipe Ingredients and Substitutions

• Potato – I used 5 Russet potatoes {2 lbs. of potatoes} to serve 6 people.
• Oil – I used olive oil to roast the potatoes and also for the spicy sauce. Olive oil is always my go to as it has a great nutty flavor.
• Seasoning – I seasoned the potatoes with sea salt before roasting, and added further salt to season the sauce.
• Garlic – I used fresh garlic cloves in the sauce as it has the best flavor. You could also use garlic puree or frozen garlic.
• Ground spices – a combination of ground coriander, paprika, cayenne pepper and black pepper is used to flavor the spicy sauce.
• Lemon juice – I love the added citrus flavor from the freshly squeezed juice of a lemon added at the end. It helps offset the spice and just works so well! For extra lemony flavor add lemon zest. You also could use lime juice in place of the lemon juice.
• Garnish – I garnish the potatoes with some freshly chopped cilantro just before serving.

How To Make This Batata Harra Recipe

1. Preheat the oven: Preheat the oven to 400 degrees F.
2. Prepare the potatoes: Peel and chop the potatoes into cubes. Place the potatoes in a large mixing bowl. Add the olive oil and salt and toss to coat them.
3. Roast the potatoes: Line two baking trays with parchment paper or spray them with non-stick spray. Spread the potato cubes in an even layer on a baking sheet {you might need two} making sure to leave room between each potato.  
4. Flip the potatoes: Bake for 20 minutes, flip the potatoes over and bake for another 20 minutes, or until just golden brown and starting to crisp. 
5. Make the sauce: Remove the potatoes and set them aside. In a large skillet heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the salt, coriander, paprika, cayenne pepper and black pepper. Sauté for another minute stirring to release the spices.
6. Coat the potatoes: Add the potatoes to the skillet and mix to coat the potatoes with the sauce. Remove the potatoes from the heat and add the lemon juice and cilantro, taste and adjust seasonings.
7. Serve the potatoes: Serve warm with an optional plain yogurt for dipping. 

Recipe Modifications for this Lebanese Spicy Potatoes Recipe

• Potatoes: I’ve used russet potatoes in this recipe, you could also use red or Yukon gold potatoes.
• Sweet potato: I’ve opted for regular potatoes, but this recipe would work equally well with sweet potatoes, the spicy, lemony sauce balancing out the sweetness.
• Ground spices: If spice isn’t for you I suggest leaving out the cayenne pepper or just starting with 1/4 of a teaspoon of the cayenne pepper and then add more from there.
• Chili: If you love an extra hit of chili heat, try adding some chili powder or red chili flakes to the spicy sauce.
• Lemon juice: The lemon juice adds a great citrus flavor paired with the spice but once again if lemon is too overpowering for you just start with 1/2 of a lemon juiced. 
• Fresh herbs: I love adding cilantro to my finished potatoes but you could also add fresh Italian or curly parsley.

Recipe Tips

• Choose the right potatoes: you want a potato that is good for roasting, I would recommend a russet or Yukon gold potato.
• Hot oven: ensure you get the oven nice and hot before adding the potatoes, you want them to roast and take on a lovely golden color.
• Air Fryer: If you like crispy potatoes another great way to make these it to use the air fryer. Set the air fryer to 350 degrees F and cook for about 20 to 30 minutes, shaking periodically. Cook time depends on how crispy you want the potatoes.
• Don’t overcrowd the pan: make sure you place the potatoes in the roasting pan in a single layer, with enough space between each potato. This means the potatoes will roast, rather than steam in the oven.
• Turn the potatoes: always turn the potatoes mid way through the cook, this ensure an even cook and crispier potatoes.
• Leftovers: store leftover potatoes in an airtight container, in the refrigerator, for 2-3 days.
• Reheating: to reheat leftovers place back into a hot oven, or into a hot skillet over the stove, to warm through.

What To Serve with Batata Harrah

These potatoes make a really nice side dish to a variety of meals, but especially anything Mediterranean. However, the options are endless when it comes to these delicious potatoes.

I like to pair these Spicy Lebanese Potatoes with Shish Taouk Chicken Thighs and a big Fattoush Salad. Or try them with these Mediterranean Baked Turkey Meatballs, Air Fryer Cod,  Moroccan Chicken Thighs or my Grilled Beef Kofta.

Alongside the potatoes I like to add some simple vegetable based side dishes. For salads try my Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nuts, or this Everyday Italian Salad. 

Prefer a cooked vegetable side then try these Lebanese Green Beans, Turmeric Roasted Cauliflower, or my Mediterranean Roasted Vegetables.

Other Potato Recipes You Might Like

CAULIFLOWER PEPPER POTATO SALAD

AIR FRYER TWICE BAKED POTATO

PAPRIKA ROASTED POTATOES WITH SPICED YOGURT SAUCE 

CRISPY GARLIC ROASTED POTATOES

LEBANESE POTATOES AND EGGS

POTATO LEEK SOUP