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Batata Harra (Spicy Potatoes)

Get ready to ignite your taste buds with Batata Harra, a wonderful spicy potato meze that will transport you to the vibrant flavours of the Levant. While I have put my twist on this traditional dish, it always captivates with its fiery and bold flavours. Parboiled potatoes are roasted with garlic and tomato paste, creating a delectable combination that is then tossed with chilli, coriander, and a squeeze of lemon juice.

Batata Harra holds a special place among my favourite Levantine dishes. Although I prepare it in a non-traditional way, it always delivers a burst of tantalizing flavours. This fiery and spicy potato meze is a perfect addition to a barbecue gathering or a delectable seafood feast, adding a delightful kick to the overall spread.

The potatoes are first parboiled to create this flavourful dish, allowing them to partially cook while retaining their shape. This step ensures they become tender on the inside while developing a crisp exterior during the roasting process. The parboiled potatoes are then roasted with garlic and tomato paste, which infuses them with a rich and savoury flavour profile.

The star of Batata Harra lies in the bold seasonings. Chilli adds a fiery kick, awakening the taste buds with its spice. Coriander brings a fresh and herbaceous note, perfectly complementing the robust flavours of the roasted potatoes. A squeeze of lemon juice adds a tangy and zesty touch, brightening the dish and balancing its richness.

Batata Harra shines as a starter, enticing the palate with its aroma and flavours. The spicy potatoes make a wonderful accompaniment to a barbecue, infusing a burst of heat and depth to the smoky meats. They also pair exceptionally well with seafood dishes, offering a delightful contrast to the delicate flavours of the sea.

Whether hosting a backyard gathering, preparing a seafood feast, or simply looking for a vibrant and spicy side dish, Batata Harra is sure to impress. Its bold flavours and fiery kick will leave your guests craving more, while the unique twist on the traditional recipe adds a touch of creativity and personal flair to the dish.

So, get ready to embark on a culinary adventure with Batata Harra. Let the aromatic roasted potatoes, infused with garlic, tomato paste, and a tantalising blend of spices, take your taste buds on a journey to the Levant. Enjoy the warmth of the spice, the freshness of the coriander, and the tanginess of the lemon as you savour each mouthwatering bite.

batata harra

Basic Ingredients for Batata Harra


Potatoes: Potatoes are the star ingredient of Batata Harra. They provide a starchy and hearty base for the dish, becoming tender on the inside while developing a crispy texture when roasted.

Garlic: Garlic adds a savoury and aromatic flavour to the dish, infusing the potatoes with its delicious taste during the roasting process.

Tomato Paste: Tomato paste adds depth and richness to the dish, providing a tangy and slightly sweet flavour that complements the potatoes.

Chilli: Chili brings the signature spiciness to Batata Harra. It adds heat and a fiery kick to the dish, enhancing the overall flavour profile.

Coriander: Coriander, also known as cilantro, contributes a fresh and herbaceous note to the dish. It provides a delightful contrast to the richness of the roasted potatoes and balances the flavours.

Lemon Juice: Lemon juice adds a tangy and zesty element, brightening the flavours of Batata Harra and adding a refreshing touch.

alternative ingredients

Potatoes: While traditionally made with white potatoes, you can use Yukon gold or red potatoes as alternatives. They will yield slightly different textures and flavours but will still work well in the dish.

Chilli: Adjust the level of spiciness according to your preference. Use milder chillies or reduce the amount of chilli used if you prefer a milder version of Batata Harra.

Preparation Tips for Batata Harra

  • Parboil the potatoes until they are partially cooked but still firm. This step ensures they become tender on the inside while developing a crispy exterior during the roasting process.
  • When roasting the potatoes, make sure to spread them out in a single layer on the baking sheet. This allows them to roast evenly and develop a crispy texture.

Serving Tips for Batata Harra

  • Batata Harra is traditionally served as a meze or side dish. It pairs well with grilled meats, seafood dishes, or as part of a larger Mediterranean spread.
  • Before serving, garnish the dish with additional chopped coriander leaves for a fresh and vibrant presentation.

storage tips

Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or stovetop, or enjoy them cold as a tasty snack.

Batata Harra (Spicy Potatoes)

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes


  • 5 large potatoes, peeled and cubed
  • 4 tbsp all-purpose flour
  • salt
  • freshly ground black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp olive oil
  • 4 tsp tomato paste
  • 4 tsp minced garlic
  • 1 tsp chilli powder or 1 red chilli, deseeded and finely chopped
  • handful of fresh coriander, finely chopped
  • 1 lemon , juiced


  • Preheat the oven to 200°C. In a large pot, add the potatoes and fill with cold water. Place the pot on high heat and bring the water to a boil; keep cooking for an additional 4–5 minutes so that the potatoes are only parboiled. Drain the potatoes in a colander, season with salt and pepper and add the flour. Toss the ingredients together until all the potato cubes are lightly coated with flour.
  • Drizzle the baking pan with vegetable oil and Olive oil, and preheat for 2 minutes in the oven. The baking pan needs to be large enough so that all the potatoes sit on only one layer in the pan. Once the oil has heated, remove the baking pan from the oven, add the tomato paste and chopped garlic to the oil, and mix the ingredients together. You will hear a wonderful sizzle at this point. Add the potatoes and toss the ingredients together until the potatoes are coated with the wonderful red colour from the tomato paste.
  • Roast the potatoes in the oven for about 45 minutes, until the potatoes are golden-brown in colour. Toss the potatoes halfway through. Remove from oven, and mix in the chilli powder or the chopped red chillies, coriander, and freshly squeezed lemon juice. Toss the ingredients together and serve.

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