In this recipe, I give my regular humble potatoes an exotic makeover. Try my Lebanese batata harra, and enjoy the tastes and flavors of the Middle East! I grew up eating potatoes in everything and anything. Mostly always spiced up, sometimes tempered just by themselves, sometimes mixed with other vegetables or meats. Curried, stewed, fried… you ask for it, it’s there! So when I came across these Lebanese spiced potatoes, I was all itching to try them. And, boy, though we have something similar in Indian cuisine, I was blown over by the simple yet in your face flavors. All you need is a few basic ingredients you usually have in the pantry.
What is Batata Harra?
This is a popular Lebanese side dish frequently that finds its place in their elaborate mezze or appetizer spreads. Though it’s Lebanese in origin, it is very widely known in many other Levantine and Middle Eastern countries, with little variations in ingredients or methods or even the level of hotness. Batata harra, sometimes spelled batata harrah, is an Arabic phrase literally meaning hot or spicy potatoes. This side dish can be served as an appetizer and also and goes wonderfully with their meats and mains. It can even be your little herbed and spiced salad. It’s actually nothing but a little twist on your regular roasted or fried potatoes created by mixing them with a special sauce of garlic, spices and herbs. When the potatoes get coated with this saucy mixture, you will notice that distinct little heat from chilies, and the freshness and brightness from all the herbs and lemon juice.
Ingredients Needed
Potatoes – The star. Use whatever you happen to have around, of whatever your favorite variety is. Each will be a little different. I have tried Idahos, russet, Yukon gold. Extra virgin olive oil – The base for the sauce. Garlic – Mmm, sounding good already! Lemon juice – Freshly squeezed. Spices – Coriander seeds, turmeric powder and red chili flakes. Fresh herbs – Cilantro, parsley and dill. Lots! Salt and Pepper – To taste.
How to Cook the Potatoes
I will be cooking the potatoes first, before mixing and coating them with the harra sauce. Then there are three cooking methods: Boil and Fry: This is the guilt-free way of cooking my potatoes, as it reduces the fat and calorie count. I make it this way quite often. I put my potatoes into a large pan and cover them with cold water. I bring it to a boil and then reduce the heat to medium. They usually cook in 10-20 minutes, depending on the size, but I check frequently by poking with a knife. I want them cooked, but not falling apart. Once the potatoes are boiled, I let them cool enough to handle (this can be sped up by running cold water over them in a colander) and chop them into bite-sized pieces. Then, I shallow fry them with the harra sauce. Double Fry. This is the most traditional Lebanese way of cooking the potatoes for harra. I peel and cut the potatoes into bite-sized pieces. In a large frying pan, I heat ½ inch of cooking oil over high heat. Then, I add the potatoes and fry them until they are a nice crispy golden brown. Next, either in a separate pan or the same pan drained of oil, I shallow fry them with the harra sauce. (This is my favorite method) Roast and Toss. For this method, I first peel and cut the potatoes. Then, I coat them with olive oil and salt and place them on a sheet pan. I roast them in an oven, preheated to 450°F, for about 30 minutes, turning halfway through. Finally, I toss them with the harra sauce.
How to Make the Sauce
EASY!! I crush my coriander seeds (using my mortar and pestle) and chop my garlic and herbs. Then, I just sauté the garlic, crushed coriander seeds, crushed red chili flakes, and turmeric powder in extra virgin olive oil for a minute or two over medium-high heat. I add in fresh lemon juice, and it’s ready to go! Now I add the cooked potatoes and half of my fresh chopped herbs. I toss everything together and season with salt and pepper to taste. To serve, I garnish with more cilantro, parsley, and dill.
Serving Suggestions
As a side dish, this goes great with any Middle Eastern mains and entrées like Shish Tawook or Kofta. It is also an excellent vegetarian dish on its own. I love to create an amazing mezze platter with this, along with Falafel and dips like Hummus, Moutabal and Baba Ganoush. Or just munch it as a potato salad!
Alpana’s Tips
Cutting Potatoes Uniformly: I make sure my potatoes are cut into even pieces for consistent cooking. Bite-sized pieces are perfect because they get more of that delicious harra sauce. Pre-Cooking Potatoes: I boil my potatoes before frying or roasting to get a soft inside and crispy outside. I’m careful not to overboil them, they need to be firm enough for the next step. Adjusting the Heat: Batata Harra is known for its spiciness, which comes from the red chili flakes. Feel free to adjust the amount of chili to suit your taste. Start with less if you’re sensitive to heat and add more if you crave that extra kick. Don’t Skimp on the Herbs: This dish benefits greatly from the generous use of cilantro, parsley, and dill. These herbs add layers of freshness that balance the spices beautifully. If you’re not fond of one of these herbs, feel free to substitute or adjust proportions to your liking.
Another brilliant idea… Try your regular French fries coated with this harra sauce… it’s YUMMO!! Get ready to try these new flavors on your every day potatoes, guys! I assure you it’s so addictive you will come back for more! While you’re here, be sure to check out my roundups of Potato Recipes and Mediterranean Recipes.
Lebanese Batata Harra, on our Gypsy Plate… enjoy!
Try these other great Middle Eastern Recipes:Tabbouleh SaladChicken ShawarmaShakshukaMenemenHashwehBalela SaladFesenjan Boiling method: Frying method: Roasting Method:
For the harra:
