Make potatoes more interesting (and spicy!): try these delicious Spicy Lebanese Potatoes aka Batata Harra! These Spicy Roasted Potatoes are perfectly crispy, coated in spicy oil, and absolutely packed with flavor! You’ll never go back to regular baked potatoes!
SPICY LEBANESE POTATOES AKA BATATA HARRA
FOLKS. Forget fries, forget classic baked potatoes, forget everything you know. These babies are *it*.
Spicy Lebanese Potatoes are perfectly crispy, coated in spicy oil, and absolutely packed with flavor!
This is how you make potatoes, I don’t even care about anything else. And you *need* this recipe in your recipe box like now! Seriously, if you like potatoes and spices, you’re going to *love* these!
Lebanese Potatoes are a perfect side dish for a weeknight, date night in, the Holidays, or any other occasion really. They’re easy to make but *so* freaking good (+ they’re naturally vegan, gluten-free, and dairy-free too).
Get your veggies out and let’s get started!
WHAT ARE LEBANESE POTATOES AKA BATATA HARRA?
Batata Harra literally means Spicy Potatoes in Arabic, so there’s that. Lebanese-style baked potatoes are basically baked potatoes coated in spicy oil. Spicy oil is a special seasoning oil made with olive oil, garlic, cumin, coriander, paprika, cayenne pepper, and black pepper.
Now what makes these potatoes special is (you guessed it) the spicy oil: you want to heat the olive oil until hot, add in the spices, give it a good mix, and let the spices bloom for a few minutes. It sounds simple because it’s what makes these potatoes *so* delicious.
Some people also like to top them with some fresh cilantro or lemon juice!
HOW TO MAKE SPICY LEBANESE POTATOES?
- Wash, peel, and cube your potatoes.
- Season with salt and olive oil.
- Place them on a baking sheet lined with parchment paper.
- Roast until crispy and golden brown.
- Make the spicy oil by combining olive oil, garlic, cumin, coriander, paprika, cayenne pepper, and black pepper to the olive oil.
- Coat the potatoes with your spicy oil and serve immediately. People are going to *love* these.
TIPS TO MAKE THE BEST BATATA HARRA
- Cut the potatoes into small cubes of a similar size to ensure even cooking!
- Don’t overcrowd the pan, place the potatoes in a single layer to keep them from becoming soft while roasting. If you group them together, they won’t be able to roast and get nice and crispy, they will look and taste more like regular boiled potatoes.
- Don’t flip the potatoes if possible. You shouldn’t need to flip them at all! Flipping isn’t ideal because it interrupts the crisping process so try to avoid that. If you feel like you really have to flip them, do it when they’re already golden and crispy on one side. TIP: if you make small cubes, you won’t have to flip them at all.
- Don’t make this recipe ahead. You should serve these potatoes immediately when they’re still hot and crispy. Making them ahead would cause them to lose some of their crispiness :(.
WHAT TO SERVE WITH SPICY LEBANESE POTATOES?
- Hummus, tons of hummus! I have a recipe for Roasted Red Pepper Hummus if you’re into red pepper hummus (I love it!!).
- Baba Ganoush.
- Tzatziki sauce.
- Chicken, especially grilled or oven-fried chicken.
- Meat in general!
HAPPY COOKING BABES! I hope you’ll love these Spicy Lebanese Potatoes as much as I do! Please leave a comment and/or give this recipe a rating if you make it! I LOVE hearing from you! <3
OH! YOU MIGHT ALSO LIKE MY:
- Easy Chimichurri Sauce
- Oh So Easy Roasted Red Pepper Hummus
- Baked Feta Cheese with Tomatoes
- Hot Honey Oven Fried Chicken With Buttermilk
- Baked Cajun Popcorn Chicken with Chipotle Mayo
Spicy Lebanese Potatoes aka Batata Harra
For the potatoes
- 2 lb potatoes washed, peeled, and cubed
- 1 and 1/2 tbsp olive oil
- 1/2 tsp salt
For the spicy oil
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/2 tsp smoked paprika regular or sweet paprika will work too
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/4 tsp Salt optional, to taste
- Lemon juice optional, for topping
- Cilantro optional, for topping
- Preheat oven to 400F and line two baking sheets with parchment paper.
- Wash, peel, and dice the potatoes into cubes of a similar size. Toss them in a bowl with olive oil and salt.
- Place the potatoes on your prepared baking sheets. Do not overcrowd the pans, the potatoes should sit in a single layer.
- Bake for 30-40 minutes or until golden and crispy. Avoid flipping them if possible.
- Meanwhile, prepare the spicy oil. In a small saucepan over medium heat, combine the olive oil and garlic and allow the garlic to fry for a minute. Do not allow to brown. Reduce heat to low and add the smoked paprika, cumin, coriander, cayenne pepper, and black pepper. Mix and remove from heat. Allow the spices to bloom for a few minutes, stirring from time to time.
- Remove the potatoes from the oven and pour the spicy oil onto your potatoes, toss until completely coated, and sprinkle with extra salt, cilantro, and lemon juice if desired. Serve immediately!