Name: Lebanese Batata Harra: Crispy Garlic Potatoes to Spice Up Dinners Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: 4 medium Potatoes (Waxy variety preferred); Salt to taste (Adjust to taste); 4 cloves Garlic (Minced, avoid browning); 1 teaspoon Red Chili Flakes (Adjust based on spice preference); 1 teaspoon Cumin (Optional for flavor); 1/4 cup Cilantro (Chopped just before serving); 3 tablespoons Olive Oil (Can substitute with avocado oil)

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Introduction

Lebanese Batata Harra is a flavorful dish featuring crispy garlic potatoes spiced with chili flakes and cumin. Perfect as a side or a snack, these potatoes bring a vibrant touch to any meal with their bold and aromatic flavors.

The image shows a bowl filled with small, golden roasted potato pieces that have a slightly crispy texture on the outside. The potatoes are coated in a mix of spices, giving them a reddish-brown color with specks of black pepper and chili flakes. Fresh green chopped herbs, mainly parsley, are sprinkled all over the potatoes, with some small pieces of red chili adding contrast. The bowl is white with a slightly speckled texture inside and sits on a white marbled surface. The lighting highlights the shine on the potatoes from oil, making them look moist and flavorful. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium potatoes (waxy variety preferred)
Salt to taste
3 tablespoons olive oil (can substitute with avocado oil)
4 cloves garlic (minced, avoid browning)
1 teaspoon red chili flakes (adjust based on spice preference)
1 teaspoon cumin (optional for flavor)
1/4 cup cilantro (chopped just before serving)

Instructions

Step 1: Peel and dice the potatoes into bite-sized cubes. Boil them in salted water for about 10 minutes until tender but still firm. Drain and let them cool slightly.
Step 2: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, taking care not to let it brown.
Step 3: Add the boiled potatoes to the skillet. Sprinkle in the red chili flakes, cumin, and salt. Toss everything gently to combine.
Step 4: Continue cooking for about 10 minutes, stirring occasionally until the potatoes develop a golden-brown crispy edge.
Step 5: Remove the skillet from heat and fold in the chopped cilantro. Serve the potatoes warm.

Tips & Variations

Use waxy potatoes like Yukon Gold or red potatoes to help maintain shape after boiling.
Add a squeeze of fresh lemon juice before serving for a bright, tangy finish.
For extra crunch, finish the potatoes under a broiler for 1–2 minutes, watching carefully.
Adjust chili flakes to control the level of heat according to your preference.

Storage

Store any leftover Batata Harra in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the potatoes crispy, or warm in the oven. Avoid microwaving to maintain texture.

How to Serve

A bowl filled with about three layers of roasted baby potatoes cut into halves and quarters, each piece showing a golden yellow color with crispy, brown edges from roasting; scattered throughout are bright green chopped herbs giving a fresh look, and small pieces of dried red chili adding spots of deep red color; the bowl is white with a subtle rustic texture, and the dish sits on a white marbled surface; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-waxy potatoes for this recipe?

While waxy potatoes hold their shape better, you can use other varieties like Russets, but they may become softer and less firm when boiled.

Is it necessary to boil the potatoes before frying?

Yes, boiling the potatoes first ensures they cook evenly inside while allowing the frying step to make them crispy on the outside without burning.