🥔 Batata harra (spicy potatoes)
Batata harra, 'spicy potatoes', is a Lebanese mezze favourite of cubed potatoes fried until crisp and golden, then tossed in olive oil with lots of garlic, fresh cilantro, chilli and a good squeeze of lemon. The cubes are crunchy outside and fluffy inside, with a bright, garlicky, lemony heat. It is served hot as a side dish or as part of a mezze spread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g potatoes, peeled and cut into 2 cm cubes
- Vegetable oil for frying, or 2 tbsp olive oil for oven-roasting
- 2 tbsp olive oil
- 5 garlic cloves, crushed
- 1–2 fresh red chillies, chopped, or 1 tsp chilli flakes
- A large bunch of cilantro, chopped
- Juice of 1 lemon
- Salt
Method
- Rinse the potato cubes, dry them well and deep-fry at 180 °C for 8–10 minutes until golden and crisp; drain on paper.
- Heat the olive oil in a large pan, add the garlic and chilli and cook for 1 minute without browning.
- Add most of the cilantro and stir for 30 seconds, then add the potatoes and toss to coat.
- Season with salt, take off the heat, squeeze over the lemon juice and sprinkle with the rest of the cilantro. Serve hot.
How to make it lighter
- Roast the potato cubes at 220 °C with 2 tbsp olive oil for 30–35 minutes instead of deep-frying.
- Oil is the main extra here: 1 tbsp ≈ 120 kcal, so measure it rather than pouring.
- Serve a small portion next to grilled chicken or green salads to keep the meal balanced.
History
Batata harra is a staple of Lebanese mezze and is found on restaurant tables and in homes across Lebanon and the wider Levant today.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Batata harra (spicy potatoes) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →