Batata harra is a simple and delicious Lebanese/Syrian dish of spicy potatoes, red peppers and garnished with lots of fresh coriander.
This easy potato side dish takes a shade over 30 minutes to cook, and it is the perfect accompaniment to everything from grilled fish to a host of tagines!
Lebanese Spiced Potatoes
Potatoes get a bad rap when it comes to modern cooking, but I love 'em. In fact, Krumpli is the colloquial word for potato in Hungarian, yes, my site is called Spud!
This batata harra recipe is a Lebanese and Syrian side dish, and it is superb.
It joins other potato side dishes like fondant potatoes, Parmentier potatoes and of course, chip shop style chips!
I've been kicking around various iterations of this recipe for a while, and this is where I have landed.
Most recipes call for this dish to be roasted, which works wonderfully, but I have moved to pan frying because firing up the oven for a side dish is a little too costly.
This technique is a little quicker and, as a result, cheaper and no less delicious. In fact, I think pan-frying these spiced Lebanese potatoes makes them tastier!
Frequently Asked Questions
Is the type of potatoes important?
Yes and no! Don't you love a non-committal answer? Using a different type of potato will fundamentally change the dish, but it will still be glorious.
I prefer the texture of a salad or new potato in this recipe; you could use a floury or mealy potato. It will soak in more flavour but will break up a little more.
If you are going to use floury potatoes, parboil them for 5-6 minutes rather than 10.
Can I cook this in the oven or air fryer?
Yes, although I prefer to pan-fry batata harra.
Parboil the potatoes and then throw them in the oven for 40 minutes at 200°C or 400°F, tossing halfway through. Be sure to add the garlic for the last 10 minutes to prevent it from burning.
To cook them in the air fryer, toss them in the oil, then give them 25-30 minutes at 200°C or 400°F, shaking halfway through. Be sure to add the garlic for the last 6-7 minutes to prevent it from burning
Can I make this in advance?
Yes, this will sit in the fridge perfectly well for up to 5 days, it is also delicious cold, but it will need a little extra drizzle of olive oil before serving.
Serving Suggestions
Batata harra is an exceptionally versatile side dish that works wonderfully with a host of meals.
It is pictured below with my zaatar chicken legs.
Keeping with a similar theme, it would work equally well with dishes like my harissa salmon fillets and harissa lamb chops, or dishes like these Georgian lamb kebabs and Greek chicken souvlaki.
I also love to pair these Lebanese spicy potatoes with North African-influenced stews and tagines.
Everything from a classic chicken tagine to veggie offerings like this sweet potato tagine to this Moroccan chickpea stew.
They are also delicious served with dishes as diverse as my fasolia lamb and bean stew and lamb arayes recipes.
I've even served this with a perfectly cooked steak, and it works wonderfully!
Equipment Used
I only recommend specific brands of equipment if I believe that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section.
- Hob/stovetop.
- 20cm or 8" saucepan.
- 24-25cm or 10" frying pan.
- Chopping board.
- Sharp kitchen knife.
- Fine grater or lemon zester.
- Sieve or colander.
- A combination of weighing scales, measuring cups and spoons.
Lebanese-Influenced Batata Harra Recipe
Ingredients
- 450 g New Potatoes 3 Cups
- 1 teaspoon Salt
- 1 Red Pepper
- 3 Garlic Cloves
- 2 tablespoon Olive Oil Or Rapeseed Oil
- ½-1 teaspoon Dried Chilli Flakes
- 1 Lemon
- 30 g Chopped Fresh Coriander ⅓ Packed Cup
- Coarse Sea Salt to taste to finish
Instructions
- Bring a medium saucepan (20cm or 8") of water to a boil and season it with 1 teaspoon of salt. Add the new potatoes and cook them for 10 minutes.
- Whilst the potatoes are cooking, deseed the red pepper and cut it into a 1-1.5cm (½") dice.
- Peel the garlic cloves and chop them as finely as you can.
- By now, the potatoes should have had ten minutes. Drain them through a sieve or colander and allow them to steam dry for 2-3 minutes. Once the potatoes have rested, cut them into 1.5-2cm (½-3/4") pieces.
- Heat the oil in a 24-25cm or 10" frying pan over a medium-high heat, and when it is hot, add the potatoes, red pepper and dried chilli flakes and cook for 10 minutes, stirring occasionally.
- Whilst the potatoes are frying, zest the lemon.
- Chop the coriander as finely as you can.
- Add the garlic to the potatoes and half of the coriander and cook for another 3 minutes.
- Check the potatoes are cooked, and if they are, remove them from the heat and stir through the lemon zest and the remaining coriander. Finally, squeeze in lemon juice to taste, then serve.
