Do you have minimal to zero cooking skills but still want to impress your friends and spouses with a delicious, homecooked meal? This is the recipe for you! Batata harra is a Lebanese potato dish and literally means “spicy potatoes.” It consists of potatoes, red peppers, coriander, chili, and garlic, all fried together in olive oil. We kept it pretty classic here, even though we love to switch things up and modify almost every recipe. Uri only ever had it at Berlin restaurant Al Andalos (rip). He started to make his own version right after his visit because they were so great. Only to realize that his recipe is almost exactly how this dish is supposed to be made.
Batata harra is garlicky, lemony great, super easy to make, and the perfect side for almost everything. We promise, once you’ve tried it, you’ll make it for nearly every meal because it’s so delicious and easy to make.
Serve it with yogurt, tahini, or plain. You can also substitute the cilantro for parsley. But maybe it’s time to check back on your food aversions because sometimes things can change. Uri used to hate coriander, anise, goat cheese, and fish. Sophia used to hate black olives, carrots, pak choi, and saffron. And look, nowadays, all of your recipes contain all those things (pak choi recipe is yet to come).
Batata harra is a great side dish for our Not Shakshuka, in case you need more carbs for breakfast. And let’s be honest, who doesn’t?
You’ll Need These Ingredients:
- fingerling potatoes
- Rosemary
- coriander seeds
- cumin seeds
- fennel seeds
- garlic
- smoked paprika powder
- harissa
- cilantro
- salt
- olive oil
How To Make Batata Harra:
- Place potatoes and rosemary in a pot, cover with cold water and salt generously. Bring to a boil, then reduce heat and cook for 15-20 till the potatoes are soft. Drain. Let cool slightly
- Heat oven to 200c on broil setting.
- Meantime, lightly toast the fennel, coriander, and cumin seeds in a dry pan. Using a mortar and pestle or a spice grinder, crush garlic clove, the toasted seeds and a bit of salt.
- Mix the spice blend with harissa, lemon zest, and smoked paprika.
- Tear the still hot potatoes into chunks and add into the spice mix, add olive oil generously and additional salt if needed.
- Arrange on a tray and roast for 10-12 minutes, till well brown and crispy.
- Sprinkle with chopped coriander.
Spicy Potatoes (Batata Harra)
Ingredients
- 1 kg fingerling potatoes
- 2 Sprigs rosemary
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp fennel Seeds
- 1-2 cloves garlic
- 1 tsp smoked paprika powder
- 2-3 tsp harissa
- ½ bunch cilantro chopped roughly.
- pinch salt
- a lot of olive oil
Instructions
- Place potatoes and rosemary in a pot, cover with cold water and salt generously. Bring to a boil, then reduce heat and cook for 15-20 till the potatoes are soft. Drain. Let cool slightly
- Heat oven to 200c on broil setting.
- Meantime, lightly toast the fennel, coriander, and cumin seeds in a dry pan. Using a mortar and pestle or a spice grinder, crush garlic clove, the toasted seeds and a bit of salt.
- Mix the spice blend with harissa, lemon zest, and smoked paprika.
- Tear the still hot potatoes into chunks and add into the spice mix, add olive oil generously and additional salt if needed.
- Arrange on a tray and roast for 10-12 minutes, till well brown and crispy.
- Sprinkle with chopped coriander.
Have you tried the recipe? What do you think? Tell us in the comments below and make sure to follow us on TikTok and Instagram!
