Batata harra is an easy, flavorful potato dish that gives you crispy edges, bright lemon, and bold spices using simple, everyday ingredients.
For more Middle Eastern & Mediterranean side dishes, check out our Tabouli salad, classic hummus, Shirazi salad, and tzatziki sauce.
Why you’ll love this Lemony Crispy Roasted Potatoes!
Batata harra is one of those simple potato dishes that feels both comforting and fresh. You get crispy roasted potatoes with golden edges, soft centers, and a bright hit of lemon that keeps everything light and balanced 🍋. The garlic and spices add warmth without being heavy, making this a side dish you can enjoy often, not just on special occasions.
This recipe uses basic pantry ingredients and a roasting method that keeps things straightforward. In Lebanon, batata harra is traditionally fried, then tossed with garlic, chili, and herbs. This oven method keeps the flavors true while making it easier for home cooking.
Louise and I make these lemon garlic potatoes often at home, especially when we crave something comforting to our dinner. We just had them with our za’atar salmon and they were just perfect! They pair well with vegetables, grains, or simple proteins and work just as well warm or at room temperature.
Whether served as a mezze side dish or a weeknight favorite, batata harra is a reliable, flavorful way to enjoy potatoes 🥔.
P.S. Love potatoes? You might also enjoy our potato curry, dill potato salad, and garlic mashed potatoes.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Potatoes: starchy or all-purpose potatoes roast up tender inside and crisp outside. Yukon Gold or russet both work well.
- Extra virgin olive oil: adds richness and helps the potatoes brown. Substitute regular olive oil or avocado oil if needed.
- Garlic: fresh garlic gives the bold flavor typical of Lebanese potatoes. Garlic powder work in a pinch.
- Red pepper flakes or Aleppo pepper: adds gentle heat for spicy roasted potatoes. Use smoked paprika or a pinch of cayenne for a different kick.
- Paprika: brings warmth and color. Sweet paprika keeps things mild; smoked paprika adds depth.
- Lemon: fresh lemon juice brightens the dish and balances the olive oil. Lime works, though the flavor will be sharper.
- Fresh cilantro: classic for a Middle Eastern potato recipe. Flat-leaf parsley or a mix of parsley and mint are great alternatives.
- Salt and black pepper: essential for bringing everything together. Adjust to taste after roasting.
How to Make Batata Harra
1) Parboil the potatoes
Heat the oven to 430°F (220°C). Bring a large pot of salted water to a boil.
Add the diced potatoes and boil for 6 minutes.
Drain well and let them steam dry for 1 minute. This step is optional, but it makes a big difference in how crispy the potatoes get.
2) Roast until crispy
Add the potatoes to a baking sheet.
Toss with olive oil, paprika, salt, and black pepper.
Spread them out in a single layer so they don’t overlap.
Bake at 430°F (220°C) for about 30 minutes, until golden and crisp on the edges. This is the base for truly crispy roasted potatoes.
3) Make the garlic-chili oil
While the potatoes bake, make the sauce.
Warm the remaining olive oil in a small pan on medium-low heat.
Add the minced garlic, crushed red pepper, and half of the chopped cilantro (or parsley).
Cook for about 1 minute, just until the garlic is barely golden.
Take it off the heat right away so it stays sweet, not bitter.
4) Toss, finish, and serve
When the potatoes are done, keep them on the hot baking sheet.
Pour the warm garlic-chili oil over the potatoes and toss gently to coat.
Move to a serving platter.
Squeeze lemon juice on top and finish with the remaining cilantro.
Serve these lemon garlic potatoes warm, or let them cool slightly for a mezze-style plate.
Tips
- Don’t skip the parboil if you want crisp edges and tender core.
- Give the potatoes space: spread them in one layer so hot air can circulate and crisp them evenly.
- Use fresh lemon at the end: adding it after roasting keeps the flavor bright and balanced.
- Adjust the heat to your taste: Aleppo pepper is mild; red pepper flakes make it spicier.
- Serve right away for best texture: they’re crispiest straight from the oven, but still good at room temperature.
Frequently Asked Questions
Yes. You can roast the potatoes earlier in the day and serve them at room temperature, which works well for gatherings. That said, they’re at their absolute best right out of the oven, when the edges are crispiest. If needed, you can also reheat them in a hot oven to bring back some of that crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back some crispness.
Absolutely. Leaving the skins on works well, especially for a more rustic potatoes with lemon and garlic style.
No. The heat is mild and easy to adjust, making it a good option even if you prefer gentler flavors.
It’s delicious with baked za’atar salmon, grilled or baked fish, and simple roasted chicken dishes. It also works well as part of a mezze-style spread with vegetables, dips, and flatbread.
More Easy Side Dishes to Try
- Healthy broccoli cauliflower salad with Greek yogurt
- Greek bean salad with lemon marinated beans
- Mediterranean chopped lentil salad
- Apple chickpea salad
- Healthy coleslaw with Greek yogurt
- Roasted Brussels sprouts
- Roasted potatoes and carrots
- Roasted eggplant with garlic
If you try this Batata Harra Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Batata Harra (Lemony Crispy Roasted Potatoes)
Ingredients
- 2 pounds potatoes peeled and cut into ¾-inch (2 cm) cubes
- 4 tablespoons olive oil extra virgin
- 2 cloves garlic finely minced
- ¼ teaspoon red pepper flakes or Aleppo pepper (pul biber)
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon salt plus more for boiling water
- ¼ teaspoon black pepper freshly ground
- ½ lemon juiced
- ¼ cup fresh cilantro or parsley – chopped
Instructions
- Boil the potatoes (optional): Heat the oven to 430°F (220°C).Bring a large pot of salted water to a boil. Add 2 pounds potatoes (peeled and diced) and boil for 6 minutes.Drain well and let the steam escape for 1 minute. This step is optional; it helps them get crispy.
- Season and bake: Place the potatoes on a baking sheet.Add 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon black pepper. Toss gently and spread them out in one layer.Bake at 430°F (220°C) for about 30 minutes, until golden and crisp on the edges.
- Make the garlic oil: While the potatoes bake, warm the remaining 2 tablespoons olive oil in a small pan on medium-low heat.Add 2 cloves garlic (minced), ¼ teaspoon red pepper flakes, and half of the cilantro.Cook for about 1 minute, just until the garlic is lightly golden. Remove from heat.
- Finish and serve: Pour the warm garlic oil over the hot potatoes and toss gently.Transfer to a serving plate. Add the juice of ½ lemon and the remaining cilantro before serving.
Notes
- Potatoes → Yukon Gold, russet, or any all-purpose potatoes
- Extra virgin olive oil → Regular olive oil or avocado oil
- Garlic → Garlic powder in a pinch
- Red pepper flakes or Aleppo pepper → Smoked paprika or a small pinch of cayenne
- Paprika → Sweet paprika for mild flavor, smoked paprika for deeper flavor
- Lemon → Lime juice for a sharper citrus note
- Fresh cilantro → Flat-leaf parsley, or a mix of parsley and mint
- Don’t skip the parboil: it helps the potatoes get crispy.
- Spread them out: crowding the pan makes them steam.
- Add lemon at the end: it keeps the flavor bright.
- Adjust the heat: Aleppo pepper is mild, red pepper flakes are hotter.
- If you are cooking for mixed diets: this side works with meat, fish, or plant-based mains.
- Best fresh from the oven: still good at room temperature.
Nutrition
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