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+ servings

Spicy Lebanese Style Potatoes - Batata Harra.

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: mezze, Sides
Cuisine: Lebanese, Mediterranean
Keyword: aleppo pepper, Potato
Servings: 6 servings
  • 2 lb yukon gold or red bliss potatoes
  • 1 TBS kosher salt
  • 1 TBS extra virgin olive oil
  • 1 lg clove garlic, finely minced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/4 tsp Aleppo pepper more or less, to taste. Or Spicy red pepper flakes
  • Kosher salt and fresh ground black pepper to taste
  • Juice of 1 lemon
  • 2 TBS chopped cilantro or parsley


  • Peel the potatoes and cut into 3/4” - 1” cubes (2 cm - 2 1/2 cm)
  • Fill a pot large enough to hold all the potatoes with water and 1 TBS kosher salt
  • Bring to a boil and add the potatoes
  • Allow water to return to a boil, and then reduce to a simmer.
  • Cook potatoes until are tender, about 10 minutes. Check potatoes by gently poking one with a paring knife. If it easily slides into the center of the potato, it is ready
  • Drain potatoes and set aside
  • Heat olive oil in a skillet or fry pan large enough to hold all the potatoes over medium high heat
  • Add the cumin, coriander, paprika, Aleppo pepper and garlic and stir to combine
  • Cook, stirring gently, until spices become fragrant, about 1 minute
  • Add potatoes and toss to fully coat with spiced oil.
  • Once coated, allow to cook for 5 - 10 minutes, stirring infrequently.
  • Cook until potatoes are evenly crisped on all sides
  • Remove from heat, and add the lemon juice and cilantro
  • Toss to fully coat and serve.