Middle Eastern Spicy Potatoes | Batata harra

Middle Eastern Spicy Potatoes | Batata harra | Baby Potato Recipes

Middle Eastern spicy potatoes, often referred to as "batata harra," are a vibrant and flavorful dish that combines the warmth of spices with the earthiness of potatoes. This dish is popular across various Middle Eastern countries, each with its own twist, but the common elements are garlic, chili, and fresh herbs. Perfect as a side dish or a hearty snack, these potatoes are crispy on the outside and tender on the inside, making them utterly irresistible.

What is Batata Harra?

Batata harra, which means "spicy potatoes" in Arabic, is a beloved dish across the Middle East. The heat level can vary quite a bit—some versions pack a punch with harissa paste or a spice blend, while in my experience growing up in Egypt, the dish tends to be milder. There, we usually just add a dash of crushed red pepper flakes, letting the flavors come through from garlic, fresh herbs, and warm spices like turmeric.

You can think of batata harra as a Middle Eastern take on patatas bravas, the popular Spanish tapa featuring fried potatoes in a spicy sauce. To keep things healthier, I prefer to boil the potatoes first and then sauté them in a little olive oil instead of frying. It’s a delicious way to enjoy this classic dish! I'm using baby pototoes for this dish.

Ingredients for Batata Harra

6 baby potatoes, peeled
Water
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons coriander seeds (or just over 1 teaspoon ground coriander)
1 teaspoon crushed red pepper flakes (plus more for later)
2 teaspoons ground turmeric
Juice of 1 lime
1 cup chopped fresh cilantro leaves
1 cup chopped fresh parsley leaves
1 cup chopped fresh dill
Kosher salt and black pepper to taste

How to Make Batata Harra

Boil the Baby Potatoes: Peel and boil 6 medium baby potatoes until fork-tender but not fully cooked. Drain and let cool.
Sauté the Spices: In a large skillet, heat extra virgin olive oil over medium heat. Add 2 minced garlic cloves, 1 teaspoon red pepper flakes, and 2 teaspoons coriander seeds. Cook for a couple of minutes, then stir in 2 teaspoons turmeric powder and the juice of 1 lime.
Add the Potatoes: Toss the cubed potatoes in the skillet with the spices. Add 1 cup each of chopped cilantro, parsley, and dill. Season with kosher salt and black pepper. Cook until the potatoes are tender.
Finish: Remove from heat and sprinkle with extra red pepper flakes and fresh herbs if desired. Enjoy!

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