Batata Harra (بطاطا حرة) — Lebanese Spicy Roasted Potatoes with Cilantro and Garlic

• 900 gYukon Gold potatoes, peeled and cut into 2 cm cubes (Russet also works; keep cubes uniform for even roasting)
• 45 mlOlive oil
• 6 gFine sea salt
• 2 tspGround cumin
• 1 tspSmoked paprika (Traditional versions may use sweet paprika; smoked adds depth)
• 18 gGarlic, finely minced (About 6 medium cloves)
• 25 gFresh cilantro, finely chopped (Leaves and tender stems)
• 2 tspAleppo pepper (For a balanced, fruity heat)
• 0.5 tspRed pepper flakes (Optional, for extra heat)
• 30 mlLemon juice, freshly squeezed
• 1 tspLemon zest (Use unwaxed lemon if possible)

Instructions

1. 1

   Heat the oven to 220°C and place a large rimmed baking sheet inside to preheat. Preheating the pan helps the potatoes start crisping the moment they hit the surface, which is key for authentic Batata Harra texture.

2. 2

   In a large bowl, toss the potato cubes with 45 ml olive oil, 6 g salt, 2 tsp cumin, and 1 tsp smoked paprika until every piece is evenly coated. Spread the potatoes in a single layer on the hot baking sheet, leaving a little space between pieces so they roast rather than steam.

3. 3

   Roast for 25–30 minutes, flipping the potatoes once at the 15-minute mark to brown multiple sides. Keep roasting until the edges are deeply golden and the centers are tender when pierced with a fork, because under-roasted potatoes won’t hold up to the garlicky toss.

4. 4

   While the potatoes roast, warm 30 ml olive oil in a skillet over medium-low heat for 30 seconds, then add the minced garlic. Cook for 45–60 seconds, stirring constantly, until fragrant but not browned; browned garlic will taste bitter and overpower the dish.

5. 5

   Add the chopped cilantro, 2 tsp Aleppo pepper, and 0.5 tsp red pepper flakes (if using) to the skillet and stir for 20–30 seconds to bloom the spices in the oil. Turn off the heat and set the mixture aside so the cilantro stays vivid and fresh.

6. 6

   Transfer the hot roasted potatoes to a large mixing bowl and immediately pour the garlic-cilantro oil over them. Toss thoroughly for 30–45 seconds so the aromatics cling to the crisp surfaces, then add 30 ml lemon juice and 1 tsp lemon zest and toss again until glossy and evenly seasoned.

7. 7

   Let the Batata Harra rest for 2 minutes to allow the flavors to settle while the exterior stays crisp. Serve warm as part of a mezze spread, and spoon any garlicky oil from the bowl over the top for maximum aroma.