Lebanese Spicy Potatoes (Batata Harra)

5 from 164 votes

Batata Harra is a Lebanese spicy potatoes side dish that's full of flavor. Easy to make and perfect to serve as part of a mezze or with grilled meat dishes!

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For a Mediterranean twist on roasted potatoes side dish, try this Lebanese Spicy Potatoes recipe, which is called batata harra in Arabic. That literally translates to spicy potatoes, as these potatoes pack in some heat from the crushed red pepper flakes. They are widely popular in the Middle East, and don’t require any special ingredients to make them!

Lebanese Spicy Potatoes, also know as Batata Harra served with fresh cilantro and lemon wedges

What is batata harra?

It’s an Arabic phrase that literally translates to spicy potatoes. These Lebanese spicy potatoes are traditionally known as “batata harra.” They are fried or roasted until crispy and then tossed in a flavorful sauce made with cilantro, garlic and crushed red pepper. I love to finish them off with a fresh squeeze of lemon juice.

If you haven’t tried batata harra yet, now is your time! This is a classic Lebanese side dish that’s now really popular in restaurants. It’s perfect to serve as part of a mezze, alongside some hummustabbouleh, stuffed grape leaves and muhammara. It’s naturally vegan, gluten-free and compliments many different main dishes.

3 preparation methods

There are three ways to prepare Lebanese Spicy Potatoes

  1. Double Fry: Most people will prepare this dish by double frying the potatoes. Basically, you’ll deep fry the potatoes first alone without any seasoning or sauce. And then shallow fry with olive oil, pepper, garlic and cilantro. In Lebanon, this is the traditionally how batata harra is prepared.
  2. Boil, then Fry: A second popular method is to boil the potatoes for 10 minutes to lightly parboil them and then shallow fry the potatoes with the fragrant sauce. This reduces some of the fat and calories from deep frying them.
  3. Roast, then Toss: Using a high oven temperature, you can also roast the potatoes with only olive oil and salt. When they are golden and crispy, you can then toss them with the olive oil, garlic and herbs mixture. This is the method I prefer for making my batata harra.


How to make batata harra

Start by washing, peeling and cubing the potatoes. I recommend using golden potatoes or Yukon potatoes for best flavor and texture. Then spread them out on a baking dish lined with parchment paper. Drizzle with olive oil and salt and roast in the oven.

Baking dish with parchment paper and potatoes cut into small cubes

While the potatoes are roasting, you can start to make the sauce. This is where all the flavor for the dish comes from. It’s a mixture of fresh cilantro, garlic, crushed red pepper and olive oil. I like to reserve half the pepper and half the cilantro for adding fresh on top of the finished dish.

Sauce for the recipe made with cilantro, garlic, olive oil and cayenne pepper

Make sure to give the potatoes a toss halfway through cooking for even browning as much as possible. You’ll know the potatoes are roasted when they are crisped on the edges and fork tender.

Roasted potatoes after coming out of the oven

When they’re fully roasted, toss them in the garlic and herb mixture and then transfer them to a serving dish. This is when you add the remaining fresh cilantro and crushed red pepper for best presentation. Preparing them in the oven is such a great way to cook them without the trouble of deep frying. They come out golden and perfectly crisp!

Adding the spicy cilantro sauce on top of the potatoes when they come out of the oven

Watch this video to learn how to make Lebanese spicy potatoes (batata harra).

Top tips to make batata harra

  1. Rinse the potatoes in cold water to remove starch before roasting them. The starch that’s naturally on potatoes can cause them to stick together during the roasting or frying process.
  2. Heat the pan before adding the potatoes on it. You can do it with our without the parchment paper. To make it easy, just place the pan in the oven while the oven is preheating. This way the potatoes hit a hot pan, which helps get a crispy texture.
  3. Don’t overcrowd the pan. You want to try to keep them in a single layer to allow these spicy potatoes to roast evenly and perfectly.
  4. Only flip the potatoes once at the half way point. Moving the potatoes around can interrupt their crisping factor, so leave them untouched until they’re golden brown on one side before flipping them.

Frequently asked questions

Can you make batata harra ahead of time?

I would not recommend making this potato recipe ahead of time, especially if you’re roasting them because they will lose their crispness as they cool. However, you can make the fragrant sauce ahead of time.

What do you serve with these spicy potatoes?

Batata harra is perfect to serve with as part of a mezze platter alongside falafel, Baba Ganoush, Lebanese Stuffed Grape Leaves (Warak Enab) and your other dishes. It’s also great to serve up as a side dish with grilled chicken kabobs or beef kafta.

How spicy is batata harra?

These potatoes are spicy, but they aren’t overly spicy. In some Middle Eastern countries, the potatoes are extremely spicy and are made with harissa, in other places, milder and warmer spices like paprika are used. This version carries some heat, but in moderation. If you are particularly sensitive to spicy foods, you can reduce the amount of crushed red pepper used.

Close up shot of the Lebanese potatoes, batata harra with spoon for serving

More potato recipes

These spicy potatoes are one of my favorite side dishes to serve to friends and family. It’s a great way to share some of my Lebanese culture with them without any unusual ingredients. The flavors are so fresh and fragrant, and it makes a great change from your basic potato side dish recipes!

If you’ve tried this healthy-ish feel good Lebanese Spicy Potatoes / Batata Harra recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Lebanese Spicy Potatoes (Batata Harra)

Batata Harra is a Lebanese spicy potatoes side dish that's full of flavor. Easy to make and perfect to serve as part of a mezze or with grilled meat dishes!
5 from 164 votes
Servings 8 servings
Course Side Dish
Calories 133
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 8 medium gold potatoes peeled and cut into cubes
  • 2 tablespoons olive oil divided
  • ½ teaspoon salt
  • 3 garlic cloves minced
  • 2 teaspoons red pepper flakes divided
  • 1 cup chopped cilantro divided
  • Lemon wedges for serving


  • Preheat the oven to 450°F and line a sheet pan with parchment paper.
  • Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes reach a golden brown color and crisp, about 30 minutes, flipping halfway through.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the garlic, 1 teaspoon of the crushed red pepper and half the cilantro. Sauté until the garlic is golden in color, about 2 minutes; remove from heat and set aside.
  • Once the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the red pepper flakes.
  • Serve hot or warm with a squeeze of lemon juice on top, if desired



Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge. To reheat, just place in the oven at 350°F for 5-7 minutes or in a toaster oven. You can also reheat in the microwave, but the potatoes won’t retain a crispy texture that way.
Substitutes: For best results, follow the recipe as is. However you can switch out the herbs if you’d like, use butter instead of olive oil and make these with other types of potatoes. You can also reduce the spices based on your preference.


Calories: 133kcal, Carbohydrates: 22g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Sodium: 168mg, Potassium: 722mg, Fiber: 4g, Sugar: 1g, Vitamin A: 261IU, Vitamin C: 20mg, Calcium: 54mg, Iron: 6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Lebanese Spicy Potatoes, also know as Batata Harra served with fresh cilantro and lemon wedges

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  1. Excellent! Followed the recipe as written *except* I swapped out most of the chili flakes for fresh red chilies. The potatoes were spicy, garlicky and delicious! Will add to the rotation, thanks.

  2. I’m not sure what is meant by ‘red pepper flakes.’ Not chilli flakes as would be too hot? Can anyone advise? I’m in the UK.

    1. Red pepper flakes and chili flakes are interchangeable in this recipe. My version if this recipe carries some heat, but in moderation. If you are particularly sensitive to spicy foods, you can reduce the amount of crushed red pepper/ chili flakes used.

    1. Thanks for getting back to me, Yumna.

      In the end, I reduced the amount of chilli flakes and added in some Aleppo chilli flakes which I was told were milder.

      We had batata harra as part of our Mediterranean/Middle Eastern dinner last night. We all enjoyed the potatoes and thought they were authentic, reminding us of our years in the Gulf.

    2. These are some incredible potatoes! Baking them on such a high heat makes them nicely browned and crunchy. I will keep doing that in the future. They pack some heat, but not too much, wonderful recipe!

  3. THE BEST. I do it all the time when we’re having a Lebanese Sunday grill and my family love it👍

  4. Such a great recipe made these last night and they turned out so delicious. Spicy but not too much that you can’t enjoy. The coriander goes so well over the crispy potatoes. I will definitely make again as they are simple enough to make.

  5. Such a classic lebanese dish, I’m used to frying them but I tried your baking method and they came out so crispy and flavourful, and this method is healthier too!

  6. I simply love it! I recreated it as soon as I saw it because it reminds me of my home country Lebanon. The taste is so authentic and real. Love love love it.

  7. I had these at my local Lebanese restaurant and loved it and wanted to make it at home. I used the baked method and it turned out more delicious than the restaurant. Loveeeeee it and so did my whole Lebanese family!

    1. I’m so happy to hear that! That’s the best compliment when it tastes better than at a restaurant. Thank you!!

  8. I love to cook. I’ve been living in the Middle East for the past 7 years and such delicious prepared Lebanese food is so easily accessible that I never thought to really take a stab into the Middle Eastern cuisine in my own kitchen. Your blog has inspired me to try it out! Based on your recipes, I’m assuming you’re in the US. As an American, this makes trying out your recipes very approachable to me…cups vs mL, cilantro vs coriander, etc. One of the (OF MANY) most memorable side dishes I ate while visiting Beirut a couple of years ago was Batata Harra while overlooking the Med. Bless Beirut this year 🙁 So I made your Batata Harra recipe. It was such a hit in my house! I’m now determined to make more of your recipes! I’ve just put the Toum (Garlic Sauce) in the fridge for the night and tomorrow we’re going to have your Shish Tawook with it. I’m thrilled to be inspired and to explore some new culinary territory. I enjoy Lebanese food so much and know that one day when I move back to the US I’ll need to be able to make equally delicious Lebanese food at my home and on my own! Thank you for all that you share!

    1. Hi Nicole! I’m so glad that you’re learning how to make all these Middle Eastern recipes. I took them for granted too when I lived with my parents and after I got married I was determined to learn them all and pass them down to my kids. Thank you for taking the time to share!

  9. The potatoes were so yummy! I sent iftar to my family and cousins yesterday and they were raving about the potatoes! I used the baked method and it turned out perfectly crispy on the outside and soft and pillowy on the inside. Will definitely make again!

    1. Awww that’s the best feeling!! So glad to hear you and your family enjoyed them. Thank you!!

  10. I am a big fan of Lebanese food and one of my favourite sides is Batata Harra. I made it quite spicy, it’s great recipe and very easy to make. Thank you 🙂

  11. Made this today for iftaar after fasting. Thoroughly enjoyed and was so easy to make when I didnt have much energy during the day. This has been added to my favourites for future reference!

  12. OMG! Where were these batata harra all my life?!?I made some for lunch today and Oh so yummy! This is going to be my guilt free go to fries going forward. Also, we call potatoes batata in hindi.

    1. Yay so glad you loved them!! Yeah, I think it’s also called batata in Spanish, I remember seeing that on the menu in Spain and thinking yup, I know what i’m ordering!

  13. Reading this recipe brought back memories of my childhood in Lebanon. My mother always made batata harra at home. I used to make an Arooseh (sandwich) from batata. I used khibiz markook, smother a thin layer of labneh, and add the batata on top. That was the sandwich I took to school.

    Olive oil is a better choice than butter. I like it better. You can have batata harra for breakfast. Just crack a couple of eggs and you have a very satisfying delicious meal.

    Thank you for all the great recipes.

    1. Awww I’m so happy to hear that! And I totally agree with you that it works great for breakfast with eggs! Now I’m getting hungry haha!!