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Batata Harra with potato medley

Lebanese Spicy Potatoes (Batata Harra)

Emily Ackerman
These Lebanese spicy potatoes are oven roasted and tossed in a delicious olive oil, cilantro and parsley dressing. They are a delicious and beautiful potato side dish that compliments many meals
5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Servings 6


  • 1 tbsp light olive oil
  • 3 tbsp extra virgin olive
  • 3 cloves garlic minced
  • ¼ cup cilantro chopped
  • ½ cup parsley chopped
  • 1 ½ teas salt
  • ¾ teas fresh cracked pepper
  • 2 tbsp lemon juice or ½ lemon- juiced


  • Preheat the oven to 425° F
  • Halve or quarter the petite potatoes. If using russet or a larger potato, dice them into bite sized pieces *see note
  • Toss the potatoes in 1 tablespoon of light olive oil and add the salt and fresh cracked pepper. Place them in a greased roasting pan or glass baking pan
  • Bake the prepared potatoes in the oven for 30 minutes, remove them from the oven and stir them around
  • Place them back in the oven and bake them for another 15 minutes, or until they begin to get golden brown and crispy on the outside
  • When the potatoes are almost done, prepare the dressing or infused olive oil by adding 3 tablespoons of extra virgin olive oil to a saucepan
  • Heat the pan and sauté the garlic in the olive oil for one minute, or until fragrant
  • Add the crushed red pepper flakes and sauté for another 15 seconds
  • Remove the saucepan from the heat and toss in the chopped cilantro, parsley and lemon juice, stirring for 30 seconds. The cilantro and parsley should just begin to wilt.
  • Remove the potatoes from the oven. Pour the prepared olive oil mixture over the top of the potatoes and toss it all together
  • Serve the potatoes hot, or if you would rather, refrigerate and serve it later as a potato salad *see note

Air Fryer directions

  • Halve the recipe
  • Toss the potatoes with only 1 teaspoon of light olive oil, salt and pepper and place the prepared potatoes in the air fryer
  • Set the air fryer to 400 degrees and fry the potatoes for 25 minutes, shaking the basket every so often
  • Halve the olive oil dressing ingredients and prepare them according to the directions above.
  • Once the potatoes are golden brown around the edges, remove them and toss them with the infused olive oil


* Petite potatoes or new potatoes are wonderful in the recipe.  They make for a creamy inside and a crispy outside, however russet or red potatoes can be substituted and will be delicious as well
* This recipe is delicious when the potatoes are hot and crispy, some recipes call for it to be chilled and served as a potato salad.  Either way works, but my personal preference is when it is hot out of the oven