Amp up your weeknight side dish with batata harra, a Middle Eastern hot potato! Fluffy potatoes, fresh herbs, lime juice and spices combine to create a mouth-watering recipe for baked potatoes.
What is Batata Harra?
Batata harra is a popular Middle Eastern potato dish, which means “spicy potato” in Arabic. In some countries, batata harra is extremely spicy, thanks to the addition of harissa paste or a mixture of harissa spices.
But in places like Egypt, where I grew up, you’ll find these pan-seared potatoes subtly spicy with a pinch of crushed red pepper flakes, with garlic, fresh herbs, and warm spices like turmeric and cumin for flavor.
You can think of batata harra as similar to the popular Spanish tapa patatas bravas, which are fried potatoes smothered in a spicy sauce. I’m always looking for ways to make our meals as healthy as possible, so although many batata harra recipes call for frying, I boiled mine and then fried them in a little olive oil. This vegan, gluten-free recipe is ready in just 25 minutes!
Ingredients needed to prepare Batata Harra
Batata harra is made with potatoes, spices and fresh herbs. Here’s what you’ll need to do it:
- Potatoes: You will need 6 medium potatoes. A medium-sized potato should fit comfortably in the palm of your hand.
- Extra virgin olive oil: You’ll need a few tablespoons of good EVOO to saute the potatoes, spices, and herbs.
- Spices: Garlic, coriander seeds (or ground coriander), crushed red pepper flakesand turmeric give these spicy potatoes just the right amount of heat and warmth.
- Lime juice: Fresh lime juice brightens the flavor of this baked potato dish.
- Fresh greens: You will need chopped cilantro leaves, flat green parsley leaves, and dill.
How to make Batata Harra
- Boil 6 medium golden potatoes. Just peel the potatoes and boil them all the way through, but not all the way through. (They will have a few minutes in the pan to finish cooking.)
- Cut the potatoes. Drain the potatoes or carefully remove them from the water with a slotted spoon. Put them on a cutting board and let them cool for a few minutes, then cut the potatoes into small cubes. Set them aside.
- Saute the spices. Heat extra virgin olive oil in a large skillet over medium heat until shimmering. Add 2 minced garlic cloves, 1 teaspoon red pepper flakes, and 2 teaspoons coriander seeds. Cook for a couple of minutes before adding 2 teaspoons of turmeric. If you choose to use 1 teaspoon of coriander powder instead of the seeds, add it here as well. Squeeze the juice of 1 lime.
- Add the potatoes to the pan. Toss well to coat with the spices, then add a cup each of chopped cilantro, parsley and dill. Sprinkle with kosher salt and black pepper to taste and let the potatoes cook for a few more minutes until cooked through. Once done, remove the batata harra from the heat and sprinkle on some more red pepper flakes if you want a little more heat. You can also add more fresh herbs.
Different ways of cooking this potato
Potatoes not only accept the flavors with which they are combined, but also lend themselves to various cooking methods. I prefer to boil and saute them, but feel free to experiment with your technique.
- Boiling Method: This is my favorite method cook batata harra. I use much less oil than the double fry method and I save time by boiling the potatoes instead of frying them.
- Method of double frying: Start by deep-frying the potatoes without any seasoning, then transfer them to a pan with a little oil to finish with the herbs and spices.
- Method of frying: Fry the potatoes with a little kosher salt and extra virgin olive oil until done (crispy on the outside, fluffy on the inside), then quickly add them with the herbs and spices while hot.
What is the best potato for Batata Harra?
Yukon gold potatoes are a good all-purpose potato and I love them for use in this recipe. When cooked, they turn out to be creamy and lush, but at the same time retain their shape.
- All-purpose potatoes, such as Yukon Golds, are best for batata harra because they contain an average amount of starch and water, meaning they are suitable for most types of cooking.
- Do not use: Starchy varieties like russet potatoes and waxy varieties like russet or red potatoes don’t have the right texture for this recipe.
- Do not use: Baby potatoes won’t save you much time because you’ll still have to cut them into smaller pieces.
Exchanges and substitutions of ingredients
- Potatoes: I prefer Yukon gold potatoes in this recipe, but other versatile potatoes like red gold, white, or purple would be good options.
- Herbs: I used one of my favorite herbs: parsley, cilantro and dill. But you don’t have to use all 3! If you don’t like cilantro, for example, just skip it and use more parsley.
- For less spice: Reduce the amount of red pepper flakes from 1 teaspoon to 1/2 teaspoon.
- For more spice: Add up to 1 teaspoon of cayenne pepper in addition to red pepper flakes, or use harissa paste, which is a blend of different spices. The flavor is much more complex than red pepper flakes or cayenne pepper alone, and can be quite hot depending on the variety you purchase. You can also make homemade harissa, as I often do.
What to serve with potatoes
I like to serve these spicy potatoes as a simple side dish with other Middle Eastern recipes like shish tavuk (grilled Middle Eastern chicken) and fatoush (crispy pita and vegetable salad) when it’s warm outside and I’m grilling.
When the weather cools down a bit and comfort food is in order, I serve batata harra with Kofta meatballs with hummus or Middle Eastern baharat chicken thighs.
If you want a big mezze feast, be sure to add these potatoes to the pan alongside other small dishes like:
- Hummus
- Fried eggplant
- Tabuli
- Couscous salad
- Tuscan white bean salad with shrimp.
How to store leftovers
Batata harra doesn’t last long in my family so I usually don’t have any leftovers! But leftover spicy potatoes will be stored in an airtight container in the refrigerator for up to 4 days.
Serve leftovers at room temperature or reheat in a skillet over medium heat with a little extra virgin olive oil for a few minutes until warm.
Other Mediterranean potato recipes
- Crispy potato bravas
- Swiss chard: Croatian potatoes and Swiss chard
- Dopiazeh Aloo: Persian Potato Curry
- Greek potatoes with lemon, garlic and parmesan
Batata Harra: Middle Eastern hot potato
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Ingredients
- 6 medium sized golden potatoes cleaned
- water
- 3 tablespoons Extra virgin olive oil
- 2 garlic cloves, mincemeat
- 2 teaspoons coriander seeds or a little more than 1 tsp of ground coriander
- 1 teaspoon crushed red pepper flakes, more for later
- 2 teaspoon ground turmeric
- 1 lime, juice from
- 1 a cup chopped fresh cilantro leaves
- 1 a cup chopped leaves of fresh parsley
- 1 a cup chopped fresh dill
- Kosher salt and black pepper
Instruction
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Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil and leave to simmer in boiling water for about 10 minutes. The potatoes should be ready, but still firm.
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Drain the potatoes and let them cool briefly. Cut the potatoes into small cubes or slices.
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Heat the olive oil in a cast iron skillet over medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes, then add turmeric and lime juice.
-
Add the potatoes and toss well to coat. Add 1/2 of fresh cilantro, parsley and fresh dill. Cook for another 4 minutes. Add salt and black pepper to your taste.
-
Remove from heat and add more red pepper flakes and remaining fresh herbs. You can serve this potato salad warm or at room temperature.
Video
Notes
- It is best to use potatoes: I prefer versatile potatoes like Yukon Gold Potatoes.
- How to adjust the heat: For a less spicy version, simply use fewer red pepper flakes. For more heat, add some cayenne, harissa powder, or harissa paste.
- Serving Ideas: Serve batata harra as a side dish with chicken souvlaki or pan-roasted trout. Or as part of a meze with hummus, couscous salad and roasted eggplant.
- How to store and reheat leftovers: Leftover potatoes will be stored in an airtight container for up to 4 days. Enjoy leftovers at room temperature or reheat them in a pan with a little olive oil until warm.
- Visit our storebrowse quality Mediterranean ingredients including extra virgin olive oil, organic spices and more!
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