Batata harra

Name: Batata harra
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 potatoes, peeled, cut into 2 cm cubes; 4 tbsp olive oil; 1 tsp salt; 5 cloves garlic, crushed; ½ bunch coriander leaves, chopped; 1 tsp red chilli flakes; ¼ tsp cayenne / chilli powder; 2 tbsp lemon juice

Vegetarian

بطاطا حرة · batata harra

Crisp roasted potato cubes tossed while hot with sizzling garlic, cilantro, chilli and lemon. A punchy Lebanese mezze favourite that is naturally plant-based.

Batata harra is a Lebanese side dish from Lebanon, ready in about 50 minutes and made with potato, garlic and coriander leaves. It serves 4 and is rated beginner to cook.

Start cooking

Delicious crispy batata harra served with fresh lemon and green garnish in a square bowl. — Photo: Shameel mukkath / Pexels · Pexels License

Prep: 10 min
Cook: 40 min
Total: 50 min
Serves: 4
Level: Beginner
Calories: 285

Ingredients

4 servings

4 (800 g) Potatoes (opens in a new tab), peeled, cut into 2 cm cubes
4 tbsp (54 g) Olive oil (opens in a new tab)
1 tsp (6 g) Salt (opens in a new tab)
5 cloves (20 g) Garlic (opens in a new tab), crushed
½ bunch (25 g) Coriander leaves (opens in a new tab), chopped
1 tsp (2 g) Red chilli flakes (opens in a new tab)
¼ tsp (0.5 g) Cayenne / chilli powder (opens in a new tab)
2 tbsp (30 g) Lemon juice (opens in a new tab)

Equipment

Method

1
Step 1
Toss the potatoes (opens in a new tab) with 3 tbsp oil and the salt, spread on a tray and roast, turning once, until golden and crisp.
- 35 min
- 220°C
- Oven (opens in a new tab)
- Baking tray / sheet (opens in a new tab)
2
Step 2
Warm the remaining oil in a large pan and fry the garlic (opens in a new tab) for 30 seconds, then add the cilantro (opens in a new tab), chilli flakes (opens in a new tab) and cayenne for another 30 seconds.
- 2 min
- medium heat
- Frying pan / skillet (opens in a new tab)
Take care not to burn the garlic — it turns bitter.
3
Step 3
Tip in the hot potatoes (opens in a new tab), toss to coat, squeeze over the lemon and serve.
- 2 min
How it looks · Photo: Gu Ko on Pexels

About this dish

Origin: Lebanon · Commonly attributedAlso popular in SyriaMore food from Lebanon
Dish: Lunch · Dinner · Snack · Side dishes · Appetizers & starters
Cooking method: Roasted, Sautéed
Taste: spicy (chilli heat), garlicky, herby, citrusy
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · DASH-style
Worked out from the ingredients. How labels work
Good for: Budget-friendly · Everyday
Cook more with: Potato · Garlic · Coriander leaves · Red chilli flakes · Cayenne / chilli powder · Lemon juice
Techniques: Roasting · Sautéing

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

285 kcal per serving

Estimated

1 serving ≈ 234 g · recipe makes 4

Where the energy comes from

Protein 6%
Carbohydrate 51%
Fat 42%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	285 kcal	122 kcal
Protein	4.6 g	2 g
Carbohydrate	37.7 g	16.1 g
Net carbohydrate	33.1 g	14.1 g
Sugars	2 g	0.9 g
Added sugars	0 g	0 g
Fibre	4.7 g	2 g
Fat	13.8 g	5.9 g
Saturated fat	1.9 g	0.8 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	599 mg	255 mg
Salt equivalent	1.5 g	0.6 g

Vitamins & minerals per serving

Potassium: 922 mg
Calcium: 39 mg
Iron: 1.9 mg
Magnesium: 50 mg
Vitamin A (RAE): 33 µg
Vitamin C: 46 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 36 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Dry the potato cubes well before oiling so they crisp rather than steam.

Common mistakes

Crowding the tray, which steams the potatoes soft.

Serve with

Serve with toum, grilled chicken and fattoush.

Storage

Best eaten freshly made.

Reheating

Re-crisp in a hot oven.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Sauces, chutneys & dips for this dish

ToumSauce

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Potato, peeled, cut into 2 cm cubes4 piece · 800 g
Garlic, crushed5 clove · 20 g

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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