Go Back Email Link
–+ servings
Batata harra potatoes roasted until golden and crisp with garlic and chili oil.

Batata Harra (Lemony Crispy Roasted Potatoes)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Nico Pallotta

  • 2 pounds (900 g) 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

  • 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.
    Step 1 Par-boiled potatoes steaming off in a colander.
  • 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.
    Step 2 Roasted potatoes with oil and spices on a baking sheet.
  • 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.
    Step 3 Garlic chili oil gently sizzling in a small pan with fresh herbs.
  • 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.
    Step 4 Hot roasted potatoes tossed with garlic oil lemon juice and cilantro and served on a platter.
Substitutions
  • 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
 
Tips
  • 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.
QR Code linking back to recipe