Batata Harra

Potato Potato Potato. There is no place where we cant find potatos. All grow up eating it on practically most of the dishes, from fries to boiled to mashed. Name it and its there. Needless to say how useful this versatile vegetable can be.

I came across this dish when I was looking for receipe for basbusa, a middle eastern dessert. The name of the dish is well to say, quite different but trust me it is something any amateur can cook.

Batata Harra is a Lebanese dish which is spicy and easy to make. A combination I love!

This dish goes well with anything. I like to pair it with a mildly spiced ghee rice and spiced lentils.



  • 4 medium sized potatoes
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 tbp crushed red pepper flakes
  • 1 Tbs Turmeric Powder
  • 1 ½ Tbs Coriander seeds
  • Salt, Pepper
  • 2 Tbs fresh lemon juice
  • For Garnishing – Dill leaves, Coriander leaves, Cilantro


Peel potatoes and boil them in a pot with enough water to cover them. Potatoes should be cooked but still firm. Drain potatoes and let them cool briefly. Heat the olive oil in a skillet. Add garlic, red pepper flakes and coriander skills. After few minutes add turmeric powder. Add boiled potatoes and mix well. Once the potatoes are coated well with other ingredients switch off the heat. Add lemon juice, Dill leaves, Coriander leaves and Cilantro

The best part is it looks good on eyes and tastes good even at room temperature.






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