Lebanese-Style Spicy Potatoes With Lemon And Cilantro – Batata Harra

This is a simplified version of Lebanese Batata Harra, translated from Arabic as – “spicy potatoes.”

Lebanese Batata Harra is typically prepared by deep-frying the potatoes until crisp, then tossing them with a fragrant mixture of garlic and warm spices.

Aleppo pepper and paprika are the key ingredients in this recipe.

The bright-red pepper flakes (without seeds) are moderately spicy, with a slightly smoky, subtly fruity flavor.

The pepper flakes can be found at your local Middle Eastern market, spice shops, on-line, and well-stocked supermarkets.

Batata Harra is widely popular in the Middle East, and doesn’t require any special ingredients to make them.

This potato dish is full of flavor and great to serve up as a side dish with grilled chicken, like this Greek Grilled Chicken dish.

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You haven’t had real fried potatoes until you eat this Lebanese-Style Spicy Potatoes With Lemon And Cilantro.

A Middle Eastern dish that is easy to make, like this Green Za’atar Beef And Red Pepper Stir-Fry.

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Lebanese-Style Spicy Potatoes With Lemon And Cilantro

2 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

1/4 cup extra-virgin olive oil

3 medium cloves garlic, minced

1 tablespoon Aleppo pepper (can opt for red pepper flakes)

1/2 teaspoon smoked paprika

1/2 cup fresh cilantro, lightly packed, chopped

2 tablespoons lemon juice

salt to taste

In a 12-inch nonstick skillet, combine the potatoes, 3 cups water and 2 teaspoons salt. Bring to a simmer over medium-high, then cover and cook until a skewer inserted into the potatoes meets no resistance, about 10 minutes.

Drain the potatoes in a colander; wipe out the skillet. Distribute the potatoes on a clean kitchen towel or a doubled layer of paper towels and thoroughly pat dry.

In the same skillet over medium-high, heat the oil until shimmering. Add the potatoes and cook, stirring occasionally, until well browned all over, about 8 to 10 minutes.

Next add the garlic and continue cooking, stirring, until the garlic is lightly browned, 1 to 2 minutes.

Add the Aleppo pepper and smoked paprika, continue cooking, stirring, until fragrant, 30 to 60 seconds.

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Remove the skillet from the heat and stir in half the cilantro and the lemon juice. Taste and season with salt, then transfer to a serving dish.

Top with the remaining cilantro and an additional sprinkle of Aleppo pepper (optional).

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Try These Middle Eastern Favorites

• Middle Eastern Style Roasted Carrots With Pomegranate Molasses And Mint
• Braised Carrots And Leeks With Olives And Herbs
• Middle Eastern-Style Chicken And Sweet Potato Salad With Pomegranate Dressing

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