I was introduced to Batata Harra or Middle Eastern Spicy Potatoes recipe by a friend from Oman, about 7 years ago. It was by no means the authentic recipe. It was, in fact, a family rendition that his mom had come up with to make sure the kids ate. And it was an absolute hit.
Once I learnt about Batata Harra, I looked it up (as I do with every new recipe I come across). That is when I found out that there are many different ways of cooking this recipe. Today, I will share my favorite way to make Middle Eastern Spicy Potatoes.
Granted, it is a process. And oh my god is it well worth it!
What Is Batata Harra?
Batata Harra literally translates to “Spicy Potatoes”. The recipe originated in Lebanon but is widely known in the Middle East. A lot of different countries have their own version that is an alteration of the original.
When I first tasted Batata Harra, I was hooked. The heat from the chili paste mixed with the deep flavor of garlic and the freshness of cilantro created a dish I couldn’t get enough of. Plus, the crispy potatoes make every bite a joy. Whether you’re enjoying it as a snack or a side dish, it’s a recipe that you’ll come back to over and over again.
Middle Eastern Spicy Potatoes – The Two-Step Process
While there are various ways to make Batata Harra, my favorite method is to boil the potatoes first and then shallow fry them for that perfect crispiness. Here’s how to make it:
Step 1: Boil the Potatoes
Start by boiling the potatoes until they are al dente. This means they should be cooked but still firm enough to hold their shape when fried. It’s key not to overcook them in this stage, as we’ll be frying them later to achieve that golden crisp.
Step 2: Shallow Fry the Potatoes
Once the potatoes are boiled and drained, heat olive oil in a large frying pan. Add the garlic, red pepper paste, and paprika, and let them infuse the oil for a minute. Then, add the potatoes and shallow fry them, stirring occasionally until they turn crispy and golden. At this stage, you can also toss in fresh cilantro and a squeeze of lemon juice to brighten up the dish.
What Makes Batata Harra So Irresistible?
Batata Harra (literally “Spicy Potatoes”) is a dish that perfectly balances rich, crispy potatoes with bold, zesty flavors. What makes this dish so special? Let’s break it down:
- Crispiness: The boiling and frying process results in potatoes that are soft on the inside and crispy on the outside—a texture contrast I can’t resist!
- Spices & Herbs: Red pepper paste, paprika, and garlic provide a fragrant, smoky base that blends beautifully with fresh cilantro and a squeeze of lemon. It’s bold and comforting all at once.
- Versatility: This dish can be served as a snack, side dish, or even as part of a larger mezze spread. It’s a crowd-pleaser that can be adjusted based on your spice preferences or dietary needs.
Batata Harra Recipe Variations
There are many ways to prepare this dish, depending on the region or your personal preference. Whichever version you choose to go with, they also follow two steps.
- Deep fry, then shallow fry: The traditional Lebanese method involves first deep frying the potatoes until they are just cooked through, and then shallow frying them with the spices and sauces. This gives the potatoes a super crispy texture but takes a little longer.
- Boil, then shallow fry: Boil your potatoes until al dente. Then shallow fry with the flavorful sauces and herbs. This is the method I usually use.
- Roast, then broil: If you want to go for a healthier alternative, roast the potatoes until they’re nearly done, toss them in the spices, and then broil them to crisp up the edges. This method gives a different texture but still packs the same incredible flavors.
Tips for the Perfect Batata Harra
- Get the Right Potatoes: Use waxy potatoes, like Yukon Gold, as they hold their shape better than starchy potatoes when boiled and fried.
- Add Fresh Veggies: If you want to make the dish heartier, consider adding sautéed green peppers or fresh tomatoes along with the potatoes. They’ll absorb all those wonderful spices.
- Customize the Heat: Adjust the level of chili flakes depending on your spice tolerance. For a mild version, you can skip the chili altogether.
Let’s get right to the recipe then!
Batata Harra – Middle Eastern Spicy Potatoes
2
servings10
minutes7
minutesKeep your device screen on
Ingredients
4 medium potatoes (peeled and diced)
water (to boil)
2-3 tbsp olive oil
2-3 cloves garlic (minced)
1 tbsp hot pepper paste
1/2 tsp paprika
1/2 tsp salt
cilantro and parsley (to garnish)
fresh lemon juice (optional)
Directions
- Bring your water to a boil over a high flame. Once your water is bubbling, add your potatoes and boil for 8-10 minutes. You will know they’re done when a fork goes through them smoothly. Be careful not to overboil them as they will break and fall apart.
- Once your potatoes are boiled, strain them and set aside.
- In a saucepan, add your olive oil and heat it over medium heat.
- Once the oil is hot, add the garlic and stir for a 30-seconds to 1-minute until fragrant.
- Now, add the pepper paste and fry for another minute.
- Now it is time to add your strained boiled potatoes.
- Toss the potatoes in the sauce and add the paprika and salt according to taste.
- Cook for 5-7 minutes or until a golden exterior forms around your potatoes. Make sure to keep stirring and tossing continuously.
- Once your potatoes are ready, serve with a generous amount of cilantro or parsley (or both). You can also add a squeeze of lemon juice if you prefer a tangy flavor.
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