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.
Middle Eastern Spicy Potatoes – The Two-Step Process
The way I do it, there are two main steps to making these delectable spicy potatoes.
- Step 1: Boil the potatoes
- Step 2: Shallow fry the potatoes
Batata Harra Recipe Variations
Other variations of the recipe also follow two steps.
- Deep fry, then shallow fry: You start by deep frying your potatoes without any seasoning. Then shallow fry with all the spices, sauces and herbs. This is the original Lebanese method.
- 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: Roast your potatoes until three-quarters done. Then toss them with all the aromatics and seasonings and broil until golden.
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-sized potatoes (peeled and diced)
water (to boil)
2-3 tbsp olive oil
2-3 cloves of garlic (minced)
1 tbsp hot pepper paste
red pepper flakes
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 chili flakes 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.
