Name: Lebanese Spicy Potatoes (Batata Harra) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Lebanese
Ingredients: 8 medium gold potatoes, peeled and cut into cubes; 2 tablespoons olive oil, divided; ½ teaspoon salt; 3 garlic cloves, minced; 2 teaspoons crushed red pepper, divided; 1 cup chopped cilantro, divided; Lemon wedges, for serving

Jump to Recipe· 3.8 from 14 reviews

I absolutely love sharing this Lebanese Spicy Potatoes (Batata Harra) Recipe because it combines bold flavors with simple ingredients to create a dish that’s crunchy, garlicky, and just the right amount of spicy. Whenever I make this, it instantly becomes the star of the table, whether it’s for a casual weeknight dinner or a festive gathering. The harmony of roasted golden potatoes, fresh cilantro, and the zesty kick of lemon always wins over everyone’s taste buds.

Why You’ll Love This Lebanese Spicy Potatoes (Batata Harra) Recipe

What makes this recipe stand out so much for me is the incredible flavor profile it delivers. The potatoes are perfectly roasted until they’re golden and crispy on the outside while remaining tender within, and then coated in a fragrant garlic and chili oil mixture that wakes up every bite. Plus, the fresh cilantro adds a lively, herbal brightness that balances the heat beautifully. It’s the kind of dish that’s simple but feels thoughtfully crafted.

Another reason I keep coming back to this Lebanese Spicy Potatoes (Batata Harra) Recipe is how easy and quick it is to make. With just a few staple ingredients and a straightforward roasting method, you get these impressive and bold roasted potatoes with minimal fuss. It’s also so versatile — great for serving alongside grilled meats, adding to a mezze spread, or just enjoying as a flavorful snack. Every time I make it, guests ask for the recipe!

Ingredients You’ll Need

The image shows a white frying pan with a silver handle placed on a white marbled surface. Inside the pan, there is one layer of finely chopped green herbs spread evenly across the bottom. On top of the green herbs, there are small piles of light yellow minced garlic spaced evenly, and scattered red chili flakes with yellow seeds spread mainly around the edges of the herbs but also mixed in. The colors contrast with the white pan, making the ingredients look fresh and vibrant. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might be simple, but each one plays an essential role in making this dish sing. The potatoes provide the perfect starchy base, while olive oil ensures golden crispiness. Garlic and crushed red pepper add punch and warmth, and cilantro brings freshness and color. Lemon wedges at the end add that extra zing that makes all the flavors pop.

Gold potatoes: I recommend medium-sized for even roasting and great texture.
Olive oil: Divided into two portions to crisp potatoes and then to build the garlicky chili sauce.
Salt: Just enough to enhance the potatoes’ natural flavor.
Garlic: Freshly minced to create an aromatic, flavorful punch.
Crushed red pepper: Split into two parts for roasting and finishing with spicy heat.
Cilantro: Fresh and chopped to add herbal brightness and a burst of color.
Lemon wedges: Served on the side for optional zestiness that elevates every bite.

Directions

Step 1: Preheat your oven to 450°F and line a baking sheet with parchment paper. This high temperature is key to getting those potatoes nice and crispy.

Step 2: Spread the peeled and cubed potatoes in one even layer on the sheet pan. Drizzle them with 1 tablespoon of olive oil and sprinkle the salt on top. Pop them into the oven and roast for about 30 minutes, flipping halfway through, until the potatoes are beautifully golden brown and crisp.

Step 3: While the potatoes roast, pour the remaining tablespoon of olive oil into a small pan over medium heat. Add the minced garlic, 1 teaspoon of the crushed red pepper, and half of the chopped cilantro. Sauté gently until the garlic turns golden and fragrant, about 2 minutes, then remove the pan from heat and set it aside.

Step 4: When the potatoes have finished roasting, transfer them carefully to a large bowl. Pour the warm garlic and chili oil mixture over the potatoes and toss thoroughly with the remaining cilantro and the rest of the crushed red pepper to coat every piece in spicy, garlicky goodness.

Step 5: Serve the potatoes hot or warm, ideally with a generous squeeze of fresh lemon juice on top to brighten and lift the flavors even more. They’re delicious right out of the oven!

Servings and Timing

This Lebanese Spicy Potatoes (Batata Harra) Recipe yields about 8 servings, making it perfect for sharing at family dinners or parties. The prep time is around 10 minutes for peeling and cutting the potatoes and prepping the sauce. Cooking time is approximately 30 minutes, mainly for roasting the potatoes to that perfect crispness, so total time comes to about 40-45 minutes. There’s no required resting or cooling time, but I find they taste best served right away while still warm.

How to Serve This Lebanese Spicy Potatoes (Batata Harra) Recipe

A white oval dish filled with diced roasted potatoes that are golden brown with crispy edges, topped evenly with finely chopped fresh green herbs and a few red pepper flakes scattered around. Two lemon wedges sit on the top edge of the dish, adding a bright yellow contrast. A silver spoon rests on the left side of the dish, slightly inside the potatoes. The dish is placed on a white marbled surface with some scattered green herbs around it. Photo taken with an iphone --ar 4:5 --v 7

I love serving these spicy potatoes as a vibrant side dish alongside grilled meats like chicken shawarma, lamb kebabs, or even a juicy steak. They also work beautifully as part of a mezze platter, paired with hummus, tabbouleh, and freshly baked pita bread for a colorful spread full of textures and flavors. When plating, I often heap the potatoes in a rustic bowl and scatter a little extra cilantro over the top for a festive touch.

If you’re feeling fancy, a light drizzle of tahini sauce or a dollop of creamy yogurt on the side complements the heat nicely. I also like to serve lemon wedges right alongside for guests who want that extra citrus burst. For beverages, a crisp white wine like Sauvignon Blanc or a sparkling water with a splash of fresh lime really bring out the brightness in this dish.

These potatoes are best served warm or hot, fresh from the roasting pan, as that’s when their texture and flavors shine the most. However, they also hold up well at room temperature for a few hours, perfect for potlucks or parties where guests nibble throughout the night. I typically portion them into manageable sizes, about half a cup per serving, because they’re so rich in flavor you’ll find everyone wants a few helpings!

Variations

Over time, I’ve experimented with customizing this Lebanese Spicy Potatoes (Batata Harra) Recipe to suit different tastes and dietary needs. If you want to swap out the gold potatoes, russets work nicely for a fluffier interior, or fingerlings if you prefer bite-sized nuggets. For an extra layer of flavor, I sometimes add a pinch of smoked paprika or cumin to the garlic oil mix.

If you’re aiming for vegan or gluten-free options, you’re in luck because this recipe is naturally both! Just make sure your olive oil is pure and the crushed red pepper contains no additives. For a milder version, reduce the crushed red pepper to half or substitute with sweet paprika to keep the smoky heat without overpowering the dish.

I have tried a pan-fried version when short on time: par-boiled the potato cubes first, then crisped them up in a skillet with garlic, chili, and cilantro. It’s a quicker but equally tasty variation that’s perfect for weeknight dinners when the oven is full.

Storage and Reheating

Storing Leftovers

If you have any leftovers (and believe me, sometimes there are none!), store them in an airtight container in the refrigerator. I recommend using glass containers or BPA-free plastic to keep the potatoes fresh without absorbing any fridge odors. The potatoes will hold up well for 3 to 4 days, making it easy to enjoy them across a few meals.

Freezing

I don’t typically freeze this dish because the roasted potatoes tend to lose their crisp texture when frozen and reheated. However, if you want to freeze, spread the roasted potatoes in a single layer on a baking sheet to freeze individually first, then transfer to a freezer-safe bag or container. They are best used within 1 month and reheated directly from frozen to avoid sogginess.

Reheating

When it’s time to reheat, I always recommend using an oven or toaster oven rather than a microwave, which can make the potatoes mushy. Spread them out in a single layer on a baking sheet and warm at 375°F for about 10 minutes until heated through and crisp on the outside again. If reheating on the stovetop, a hot skillet with a little olive oil works well to restore some crunch while keeping the inside tender.

FAQs

Can I use red potatoes instead of gold potatoes?

Absolutely! Red potatoes have a slightly waxier texture but still roast nicely and hold their shape. They’ll give you a different texture, a bit firmer, but still delicious with the garlic and chili flavors.

How spicy is this Lebanese Spicy Potatoes (Batata Harra) Recipe?

The spice level is moderate and depends on how much crushed red pepper you use. I suggest starting with the recommended amount and adjusting to your heat preference. You can always add more chili flakes after roasting for extra kick.

Can I make this recipe ahead of time?

You can roast the potatoes in advance and toss them with the garlic and chili oil mixture shortly before serving to keep the flavors fresh. Just store the roasted potatoes separately from the sauce to avoid them getting soggy.

Is cilantro mandatory in this recipe?

Cilantro really brightens the dish and is traditional, but if you’re not a fan, you can substitute with fresh parsley or omit it entirely. The potatoes will still taste great with the garlic and chili.

What if I don’t have crushed red pepper flakes?

If you don’t have crushed red pepper, you can substitute with a pinch of cayenne pepper or fresh chopped chili. Adjust amounts carefully to avoid making it too spicy.

Conclusion

I genuinely hope you give this Lebanese Spicy Potatoes (Batata Harra) Recipe a try because it has quickly become one of my favorite ways to enjoy potatoes with a bold twist. It’s simple, flavorful, and so versatile that it fits every occasion. From casual dinners to special celebrations, this dish brings a little spice and a lot of joy to the table. Trust me, once you make it, it’ll be a recipe you reach for again and again.