Lebanese style potatoes (Batata harra)

Batata harra are so simple to make, and get eaten up even quicker. With each bite full of tongue tingling spices, these moreish morsels are bound to be a party pleaser !


[Adapted from: Omar, Lands & Flavors]


  • Potatoes: 5, peeled and cut into bite-sized pieces
  • Olive oil: 1.5 tbsp
  • Salt: 1/2 tsp
  • Olive oil: 1 tbsp
  • Cumin powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Red chilli powder: 1/2 tsp
  • Black pepper: 1/2 tsp, freshly ground
  • Salt: To taste
  • Cilantro: 2 tbsp, finely chopped
  • Lemon juice: 2 tbsp (or as per taste preference)


  1. Preheat oven to 450°F
  2. Toss potatoes in a bowl with the olive oil and salt to coat the pieces evenly
  3. Scatter the potatoes on a parchment paper lined baking sheet, making sure they are all in one layer and evenly spaced
  4. Roast for 30-40 minutes or until they turn golden brown and crisp (you don’t need to turn or flip the potatoes while it is in the oven)
  5. When the potatoes are done, leave them on the baking sheet, turn over the potato pieces so that the other side browns as well and set them aside
  6. Prepare the seasoning by heating the olive oil in a pan over medium heat
  7. Add cumin powder, coriander powder, red chilli powder and black pepper to the oil and give a quick stir for the spices to blend. Take care that they do not burn
  8. Add the potatoes to the pan and toss well for the pieces to get uniformly coated with the seasoning
  9. Switch off flame, sprinkle on the extra salt (if needed), add chopped cilantro and toss again to combine
  10. Remove the potatoes into a serving bowl
  11. Serve immediately (they taste best when hot and fresh) with a squeeze of lemon for that added zing!

3 thoughts on “Lebanese style potatoes (Batata harra)

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