Batata Harra, also known as Spicy Potatoes with Garlic Cilantro Sauce, is a flavorful traditional Syrian/Middle Eastern recipe. This dish combines basic ingredients such as potatoes, garlic, fresh cilantro leaves, Aleppo/Turkish pepper paste or tomato paste, and lemon juice to create a truly special dish that pairs well with grilled meat or protein. It is also a perfect make-ahead side dish, making it ideal for entertaining or family meals.
What is Batata Harra?
Batata Harra, or Batata Harrah, literally translates to "spicy potatoes." It is a classic Levantine/Middle Eastern recipe often served warm as part of a mezze spread. Traditionally, potato cubes are fried and tossed in a sauce made with olive oil, garlic, cilantro, spicy pepper paste, and chili flakes.
My mother taught me that slicing the potatoes thinly, instead of dicing them, results in the crispiest potatoes. We have always enjoyed this dish at room temperature, so that's the version I'm sharing today.
How Spicy is Batata Harra?
The level of spiciness in this recipe can vary greatly depending on who is cooking it and the region. I grew up eating this side dish without any spiciness, and we refer to it as Batata bi Kuzbara, which means "potatoes with cilantro." I will show you how to make both a non-spicy version and a spicier version for those who enjoy some heat.
Ingredients:
Potatoes: Yukon Gold or Russet potatoes work wonderfully for this dish, but you can use any potato you have on hand.
Neutral oil: You can use sunflower, vegetable, rapeseed, peanut, canola, or avocado oil for frying the potatoes. Any oil with a high smoke point will do.
Extra virgin olive oil: Your favorite extra virgin olive oil will be used for the sauce.
Garlic: Garlic cloves are essential. You will need a whole head of minced garlic.
Cilantro leaves: Chopped cilantro leaves will be added to the sauce after frying the garlic.
Aleppo/Turkish pepper paste: This is one of my favorite ingredients! It's a fruity pepper preserve that originates from Aleppo or southern Turkey. It can vary in spice level, so feel free to use sweet or spicy versions. If you don't have it, you can substitute tomato paste.
Lemon juice: Freshly squeezed lemon juice enhances the flavors of the dish when combined with the other ingredients.
Spices: You can use cayenne pepper and/or crushed red pepper flakes to increase the spiciness. Some people also add chili peppers. However, I grew up enjoying it without these spices, and it's still incredibly delicious and flavorful. The choice is yours.
Method
Mandolin slice the potatoes thinly. If you don't have a mandolin slicer, you can hand slice them to about 1/8" thickness or use the slicing attachment on a food processor. Then, cut the slices into bite-sized pieces.
Transfer the potatoes to a colander placed over a large bowl and add about a teaspoon of salt. Allow them to drain for approximately 10 minutes.
Pat the potatoes dry and heat up the neutral oil in a large pot or deep fryer. Fry the potatoes until they turn golden but not yet browned, which should take about 3-5 minutes. Toss them frequently. Transfer the fried potatoes to a baking sheet lined with paper towels to absorb the excess oil.
Make the sauce by combining olive oil, garlic, and chili flakes/cayenne (if using) in a medium saucepan set over medium-high heat. Stir constantly until the garlic turns golden brown
Remove from heat and immediately stir in the pepper or tomato paste and the cilantro leaves. Finish with a squeeze of lemon juice and additional salt. Adjust the seasoning to taste.
Toss the hot potatoes with the sauce. Allow them to sit for another 30 minutes to absorb the flavors, and serve at room temperature. You can even store them in an airtight container and serve the next day, just make sure to bring them to room temperature.
Can I Air Fry or Roast These?
Honestly, I haven't tried air frying or roasting them. I genuinely believe that deep frying the potatoes yields the best texture while still allowing them to absorb the spicy garlic sauce. It does make the dish a bit more indulgent, but I assure you it's worth it.
I hope you give this recipe a try! If you do, don't forget to leave a comment to let everyone know how it turned out. I also love seeing your creations! Feel free to tag me on social media using #omayahcooks, @omayah.atassi on Instagram, @omayahcooks on Pinterest, and @omayahatassiphoto on Facebook.
I understand that deciding what to feed your family every week can be overwhelming because, believe it or not, I feel the same way. That's why I created my monthly meal prep guide. It includes a calendar, recipes, and weekly grocery lists to make cooking super streamlined for you. Be sure to sign up to receive the next guide in your inbox.
Other favorite sides:
Lemony Fava Beans with Garlic and Cilantro
Arnabit (Fried Cauliflower with Lemon Garlic Sauce)
Serve these with:
20 Min Oven Roasted Chicken Shawarma
Kibbet Seekh (Grilled Skewered Kibbeh)
The Juiciest Lemon Garlic Grilled Chicken with Mushrooms
Batata Harra (Spicy Potatoes with Garlic Cilantro Sauce)
Ingredients
- 1.5 kg/3.2 lbs potatoes
- 2 tsp kosher salt, plus more to taste
- 1 L/2 c neutral oil (sunflower, rapeseed, avocado, peanut, etc.)
- 1 head garlic, smashed
- 1/4 c olive oil
- 1/2 tsp chili flakes (optional)
- 1 bunch cilantro, leaves and tender stems chopped
- 1 tbsp Aleppo/Turkish pepper paste or tomato paste
- 1/2-1 c lemon juice
Instructions
- Mandolin slice the potatoes thinly. If you don't have a mandolin slicer, you can hand slice them to about 1/8" thickness or use the slicing attachment on a food processor. Then, cut the slices into bite-sized pieces.
- Transfer the potatoes to a colander placed over a large bowl and add about a teaspoon of salt. Allow them to drain for approximately 10 minutes.
- Pat the potatoes dry and heat up the neutral oil over medium-high heat in a large pot or deep fryer until 350° F/180° C, or when a piece of bread sizzles and fries immediately when it hits the oil.
- Fry the potatoes until they turn golden but not yet browned, which should take about 3-5 minutes. Toss them frequently. Transfer the fried potatoes to a baking sheet lined with paper towels to absorb the excess oil.
- Make the sauce by combining olive oil, garlic, and chili flakes/cayenne (if using) in a medium saucepan set over medium-high heat. Stir constantly until the garlic turns golden brown.
- Remove from heat and immediately stir in the pepper or tomato paste and the cilantro leaves. Finish with 1/2 c lemon juice and additional salt. Adjust the seasoning to taste.
- Toss the hot potatoes with the sauce. Allow them to sit for another 30 minutes to absorb the flavors, and serve at room temperature. You can even store them in an airtight container and serve the next day, just make sure to bring them to room temperature.