Lebanese Spicy Potatoes
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Bring the vibrant flavors of a Mediterranean mezze right to your table with these crispy, golden Lebanese Spicy Potatoes (traditionally known as Batata Harra). This recipe transforms everyday russet potatoes into a flavor explosion by roasting them at a high heat of 500°F to get them incredibly crunchy on the outside and fluffy on the inside, then tossing them in a bold, aromatic dressing of extra virgin olive oil, minced garlic, fiery red pepper flakes, and fresh cilantro.Watch our step-by-step video guide below to effortlessly master the ultimate Spicy Potatoes.
- Potatoes : 4 medium russet potatoes (peeled and cut into 1-inch cubes to yield roughly 4 cups)
- Oil : 1/4 cup extra virgin olive oil (divided)
- Salt : 2 teaspoons kosher salt (divided)
- Pepper : 1/4 teaspoon black pepper
- Aromatics : 2 large garlic cloves, minced or grated
- Herbs : 1/4 cup fresh cilantro leaves, finely chopped (divided)
- Spice : 1/2 teaspoon red pepper flakes (divided)
🛒 Ingredients for the Lebanese Spicy Potatoes
🍳 Step-by-Step Cooking Instructions
- Preheat the Oven : Arrange an oven rack in the middle position. Line a baking sheet with foil and place it directly in the oven. Preheat both the oven and the baking sheet to 500°F.
- Season the Potatoes : Peel the potatoes and cut them into uniform 1-inch cubes. Place the cubes in a medium bowl and toss thoroughly with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the red pepper flakes.
- Roast : Carefully remove the hot baking sheet from the oven and set it on a wire rack. Transfer the seasoned potatoes to the hot pan, arranging them in a single layer. Ensure the potato cubes are not touching each other so they crisp instead of steam. Return the pan to the oven and roast for 20 to 25 minutes until golden and crispy.
- Prepare the Herb Oil : While the potatoes are roasting, combine the remaining olive oil, kosher salt, garlic, red pepper flakes, and half of the chopped cilantro in a medium serving dish. Whisk the mixture well.
- Toss and Serve : As soon as the potatoes are done, transfer them directly from the hot pan into the serving dish. Toss thoroughly
📝 Recipe Notes & Pro Tips
- Give Them Space : Ensure the potato cubes are not touching each other on the baking sheet so they roast and crisp up rather than steam.
- Preventing Sticking : Preheating the foil-lined baking sheet is a brilliant technique to get a jump-start on the crispy exterior. To guarantee the potatoes don't stick to the foil, make sure they are completely dry after peeling and cutting before you toss them in the oil.
- Oil is the Star : Because this recipe doesn't emulsify a heavy dressing, use the highest quality extra virgin olive oil you can find. It acts as a major flavor component.
- Optional Citrus Finish : While this classic version lets the herbs shine, you can add a small squeeze of fresh lemon juice at the very end for a bright, tangy kick.