Batata harra (Lebanese spicy potatoes with garlic & coriander) | Recipe

The spicy and herby potato dish batata harra is a staple of Lebanese and Syrian restaurants worldwide. Here’s how I make mine at home.

What is batata harra?

Batata harra is a dish of fried potato with chili, garlic and coriander (cilantro). Red peppers are sometimes added as well.

The name “batata harra” translates as “spicy potatoes”. An apt description of what to aim for!

The dish is thought to hail from Lebanon, but is also common in Syria. It’s a staple meze or starter dish in Lebanese and Syrian restaurants.

What’s more, it’s an easy and very tasty dish to make at home.

The ingredients

It’s important to choose potatoes that are suitable for roasting and frying. The exact variety will depend on where you live.

In Turkey, the variety is almost never announced. Potatoes are simply sold as “for frying” or “for boiling”.

If things are more nuanced where you are, look for a floury potato like Maris Piper, King Edward or russet varities.

Traditional recipes always use extra virgin olive oil. I use a mild one. Any stronger flavours will disappear with the heat.

For those not yet in the know, extra virgin olive oil is a stable cooking oil that’s perfectly safe to use in dishes like this. I don’t recommend using “regular” olive oil, as the lower quality of these oils may make your dish greasy or less tasty.

I like to use fresh chilies when making batata harra. In addition to heat, they add a splash of colour to the dish.

That said, chili flakes are also an excellent choice. Choose what’s easiest for you. If using chili flakes, I recommend Turkish chili pepperas they add flavour in addition to a pleasant heat.

If you’re looking to make an authentic batata harra, coriander (cilantro) is essential. The amounts may look excessive to a Western eye, but the herb wilts instantly. It won’t be overpowering.

If you don’t like coriander, substitute flat-leaf parsley (Italian parsley) for a less authentic but still tasty version.

Wedges of lemon to serve alongside are optional, but highly recommended. A squeeze over the final dish brightens the flavours!

How to make batata harra at home

The traditional way to make batata harra, is to fry the potatoes in olive oil, then add the remaining ingredients to the same pan.

I find it much easier to roast the potatoes first, then bring everything together in a pan. It gives an authentic result, with less effort.

I cut my potatoes in small cubes for this dish, but you can cut them any way you like. If you do it differently, adjust the cooking time accordingly.

In summary, here’s how I make my batata harra:

1. Salt, rinse and pat dry potatoes
2. Roast potatoes
3. Fry the remaining ingredients in oil, add the hot potatoes and combine
4. Serve!

Serving suggestions, make-ahead & leftovers

Batata harra is usually served as a meze dish or appetiser. For a Lebanese meze spread or starter selection, you can make it alongside hummus, moutabal, tabbouleh and fattoush.

For more non-traditional ways of enjoying batata harra, try it with roast chicken, lamb chops or baked fish. It’s also excellent alongside vegetarian dishes that aren’t based on a lot of sauce or spices, like chickpea salad.

Making ahead

I don’t recommend making batata harra ahead.

What to do with leftovers

Leftovers don’t keep particularly well, so I recommend making only as much as you need. Encourage your family or guests to finish the potatoes at the end of the meal.

That said, any leftovers will keep a day or two in the fridge. Reheat in a dry thick bottomed pan over medium heat.

I suggest making a variation where the potatoes are one of the ingredients rather than reserving it as batata harra, for example by adding a fried egg or feta cheese on top and serving for breakfast.