Batata Harra
Crispy roasted potatoes tossed in a volcanic mixture of fresh coriander, red chili, garlic, and a sharp squeeze of lemon — fiery, bright, and utterly irresistible straight from the pan.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 800 grams large waxy potatoes
- 4 tablespoons olive oil
- 5 finely minced garlic cloves
- 2 medium, finely chopped fresh red chili
- 1 cup packed, chopped fresh coriander
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 220°C. Peel and cut potatoes into 2 cm cubes — consistent size ensures even cooking.
- Toss potato cubes with 3 tablespoons olive oil and salt. Spread in a single layer on a large baking tray — do not crowd or they steam rather than roast.
- Roast for 30–35 minutes, flipping once at the 20-minute mark, until potatoes are golden and crisp on the outside and fluffy within.
- While potatoes roast, heat remaining tablespoon of olive oil in a small pan over low heat. Add garlic and chili and cook gently for 2–3 minutes until fragrant but not browned — burned garlic will make the dish bitter.
- Remove potatoes from oven and immediately transfer to a serving bowl.
- Pour the garlic-chili oil over the hot potatoes. Add coriander, smoked paprika, and lemon juice. Toss vigorously to coat every piece.
- Taste, adjust lemon and salt, and serve immediately — these are best eaten hot within minutes of dressing.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Batata Harra?
Crispy roasted potatoes tossed in a volcanic mixture of fresh coriander, red chili, garlic, and a sharp squeeze of lemon — fiery, bright, and utterly irresistible straight from the pan.
Where is Batata Harra from?
Batata Harra comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Batata Harra vegetarian or vegan?
As written, Batata Harra uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of smoked paprika in Batata Harra?
The smoked paprika called for here is part of the traditional recipe and gives Batata Harra its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Batata Harra?
In a Lebanese appetizers spread, Batata Harra is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Batata Harra ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.