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.
Quick overview
- Batata harra is a dish of potatoes fried with chilli and coriander (cilantro) that’s common in Lebanese and Syrian cuisine.
- Traditionally, the potatoes are deep fried before mixing with the other ingredients, but I find it easier to roast them – the result is still authentic and just as tasty.
- Serve batata harra as a meze dish alongside hummus, tabbouleh, or as a side to meat and vegetarian dishes.
- Make just before serving and only as much as you need – leftovers don’t keep well.
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 pul biber, as 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 my batata harra recipe, 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:
- Salt, rinse and pat dry potatoes
- Roast potatoes
- Fry the remaining ingredients in oil, add the hot potatoes and combine
- 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.
Batata harra (Lebanese spicy potatoes with garlic & coriander)
Ingredients
- 1 kg floury potato, cut into 2 cm (¾ in) cubes
- 5 Tbsp extra virgin olive oil, divided (I use a mild one)
- 5 garlic cloves, thinly sliced
- 2 fresh red chili peppers, thinly sliced, or 1 Tbsp pul biber
- 50 g fresh coriander (cilantro), roughly chopped
- 1 lemon, wedges, to serve (optional)
- salt
How I make it
- Heat the oven to
220 °C, fan. Line 1 baking tray with parchment paper. - Salt the potato cubes. Leave for 15 minutes. Rinse, drain and dry thoroughly.
- Toss the potatoes with 3 Tbsp olive oil. Spread on the prepared baking tray. Roast until golden, turning at least once, 20–30 minutes.
- Just before the potatoes are done, heat a large frying pan or wok over medium heat. Fry the garlic and chili, stirring continuously, in the remaining (2 Tbsp) olive oil until fragrant, but not coloured, 30–45 seconds. Add the coriander, stirring continuously, and cook until just wilted, another 20–30 seconds.
- Add the hot potatoes. Toss to coat with the fragrant oil. Season with salt to taste.
- Serve immediately with lemon wedges alongside.
Hello, I’m one of those unfortunate ones that has the gene that makes fresh coriander taste like soap – would you recommend any other fresh herb instead?
Use flat-leaf parsley instead. Good luck!
So tasty . My go to potato dish to impress.