Why You’ll Love This Recipe
These Lebanese Spicy Potatoes are crispy on the outside, soft inside, and packed with vibrant flavor. The combination of garlic, cilantro, chili, and spices creates a deliciously savory dish that pairs well with grilled meats, wraps, or mezze platters. They are easy to make and incredibly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 medium potatoes, peeled and cubed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Optional garnish:
- Extra cilantro
- Lemon wedges
- Red pepper flakes
Directions
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Place the cubed potatoes in a large bowl.
Drizzle with 2 tablespoons of olive oil and season with paprika, cayenne pepper, cumin, and salt.
Toss until the potatoes are evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet.
Roast for 30 to 35 minutes, flipping halfway through, until golden and crispy.
In a skillet over medium heat, heat the remaining olive oil.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the chopped cilantro and lemon juice.
Add the roasted potatoes to the skillet and toss gently until coated with the garlic herb mixture.
Serve warm with extra cilantro or lemon wedges if desired.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
Use sweet potatoes for a sweeter twist.
Add chopped chili peppers for extra heat.
Fry the potatoes instead of roasting for a crispier texture.
Sprinkle with feta cheese before serving.
Add za’atar seasoning for additional Middle Eastern flavor.
Storage/Reheating
Store Lebanese Spicy Potatoes in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to restore crispness.
Avoid microwaving if possible, as the potatoes may soften.
Freeze cooked potatoes for up to 1 month, though fresh is best for texture.
FAQs
What does Batata Harra mean?
Batata Harra means “spicy potatoes” in Arabic.
Are Lebanese Spicy Potatoes very hot?
They have mild to moderate heat, but the spice level can easily be adjusted.
Can I fry the potatoes instead of roasting?
Yes. Fried potatoes create a crispier traditional texture.
What potatoes work best?
Yukon Gold or russet potatoes work very well.
Can I make this dish vegan?
Yes. The recipe is naturally vegan.
What herbs are traditionally used?
Fresh cilantro is commonly used for authentic flavor.
Why are my potatoes not crispy?
Make sure the potatoes are spread out evenly and roasted at high heat.
What dishes pair well with Lebanese Spicy Potatoes?
They pair well with grilled meats, shawarma, hummus, or yogurt sauces.
Can I prepare the potatoes ahead of time?
Yes. Reheat in the oven or air fryer before serving.
Can I reduce the spice level?
Yes. Use less cayenne pepper or omit spicy ingredients entirely.
Conclusion
Lebanese Spicy Potatoes are crispy, flavorful, and packed with bold garlic and herb seasoning. Easy to prepare and wonderfully versatile, this classic Middle Eastern potato dish makes a delicious side, appetizer, or snack for any occasion.
PrintLebanese Spicy Potatoes
Lebanese Spicy Potatoes, also known as Batata Harra, are crispy roasted potatoes tossed with garlic, cilantro, olive oil, and warm spices. This bold and flavorful Middle Eastern dish is perfect as a side dish, appetizer, or snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Lebanese
- Diet: Vegan
Ingredients
- 4 medium potatoes, peeled and cubed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- Extra cilantro (optional garnish)
- Lemon wedges (optional garnish)
- Red pepper flakes (optional garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Place the cubed potatoes in a large bowl.
- Drizzle with 2 tablespoons of olive oil and season with paprika, cayenne pepper, cumin, and salt.
- Toss until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Roast for 30 to 35 minutes, flipping halfway through, until golden and crispy.
- In a skillet over medium heat, heat the remaining olive oil.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the chopped cilantro and lemon juice.
- Add the roasted potatoes to the skillet and toss gently until coated with the garlic herb mixture.
- Serve warm with extra cilantro or lemon wedges if desired.
Notes
- Use sweet potatoes for a sweeter variation.
- Add chopped chili peppers for extra heat.
- Fry the potatoes instead of roasting for a crispier traditional texture.
- Sprinkle with feta cheese before serving for added richness.
- Za’atar seasoning adds extra Middle Eastern flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to restore crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
