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Batata Harra

Posted by The Lebanese Plate on 2nd Dec 2025

Batata Harra is a potato salad that is crispy, garlicky and full of flavour. This simple Lebanese dish has been a favourite in our home for as long as I can remember. It’s one of those recipes that always appears on the table, whether it’s part of a mezze spread, next to grilled meats at a weekend bbq or just eaten straight from the bowl while it’s still too nice and warm.

In Arabic, Batata Harra means “spicy potatoes” and every family makes it a little differently. Some roast them, others fry them, but the heart of the dish is always the same. There’s golden potatoes tossed with olive oil, garlic, coriander and a touch (or more) of chilli. It’s proof that humble ingredients can tastes like home.

Here’s how to make it:

Ingredients

1 kg potatoes, skin on, washed and cubed

1 tsp salt

4 tbsp olive oil (for roasting)

¼ cup olive oil (for dressing)

1 tsp ground coriander, divided

¼ red onion, finely chopped

1 clove garlic, minced

½ red capsicum (bell pepper), diced

1 bird’s eye chilli, finely chopped

¼ cup fresh coriander leaves, finely chopped

Salt and black pepper, to taste

Method

  1. Place cubed potatoes in a bowl of cold water with 1 tsp salt. Soak for 30 minutes to remove excess starch.

  2. Bring a pot of water to a boil. Drain the potatoes from the soaking water, then add them to the boiling pot. Simmer for about 15 minutes or until just tender.

  3. Drain well and let the potatoes dry completely.

  4. Preheat oven to 200°C.

  5. Once dry, gently shake the potatoes in the pot to create texture for crispier edges.

  6. Spread potatoes on a baking tray. Drizzle with 4 tbsp olive oil and season with salt, pepper, and ½ tsp ground coriander. Roast for 20 minutes, toss, then roast for another 20 minutes until golden and crisp.

  7. In a large bowl, mix ¼ cup olive oil, remaining ½ tsp ground coriander, red onion, garlic, capsicum, chilli, and fresh coriander leaves.

  8. Add roasted potatoes to the bowl and toss gently until coated.

  9. Enjoy warm or at room temperature.

NOTES

  • The cooking method for the potatoes results in a crispier result. You can skip the soaking and pre-boiling and roast potatoes from raw. For extra crunch, roast the potatoes on a preheated tray.

  • Adjust chilli to taste or swap for something milder if preferred.

  • This dish tastes great as a side with grilled meats or eggs.

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