This recipe for batata harra (or Arabic potatoes) is what you make when you want crispy potatoes but with oomph! They are tossed in lots of garlic, chilli flakes, coriander and fresh herbs. The secret to extra delicious batata harra is to first boil the potatoes until they’re soft. That will ensure a soft fluffy interior and crispy exterior.

cooked crispy potato cubes in a metal tray, lined with parchment paper, garnished with chili flakes and parsley, placed next to a container of olive oil, a bunch of parsley, and a small plate of chili flakes

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Batata harra translates to “spicy potatoes” in Arabic, and it’s a popular mezze dish served alongside dips and appetizers like tabouli or halloumi. It is made in various ways, with some versions being extra “saucy”. This version is my favourite: it’s quick, easy, and it applies the parboil method which ensures soft potatoes with a crispy outside after pan frying. Make this when you want a no-fuss side dish but one that will impress.

How to make Batata Harra or Arabic Potatoes

For this recipe, you can use halved baby potatoes with the skin on, or you can use large yellow potatoes that are cubed. Start by first parboiling the potatoes until they are fork tender.

Cubed peeled potatoes in a medium stainless steel saucepan with water being poured inside

Once the potatoes are soft, drain them and set aside. In a large skillet, heat the olive oil and sauté the garlic with the chilli flakes.

Olive oil being poured into a medium skillet
olive oil, garlic, and chili flakes in a skillet being cooked using a wooden spoon

Once the garlic is fragrant and turning golden, add the cubed cooked potatoes and season them with the spices. Cook and stir often for 5 to 7 minutes until they are crispy on the outside.

olive oil, garlic, and chili flakes in a skillet along with cubed boiled potatoes being cooked using a wooden spoon
Potatoes being cooked and crisped up in a skillet, and being garnished with chopped parsley

Once the potatoes look crispy and golden, remove them from the heat and squeeze the lemon juice on top, then garnish with more parsley (or cilantro if you like it – I certainly don’t!) and a squeeze of lemon juice. Serve immediately while warm.

Cooked crispy potatoes in a skillet, garnished with chili flakes and parsley

I love serving batata harra with steak, chicken, or as part of an Arabic Mezze platter with some of my other side dishes. Anywhere you’d serve regular potatoes, just substitute these Arabic potatoes.

cooked crispy potato cubes in a metal tray, lined with parchment paper, garnished with chili flakes and parsley

Now of course, you can adjust the level of heat you want in this dish. My family and I don’t like it too spicy. Mainly so that my son can also enjoy it freely without gulping water after every bite. If you prefer to make a plain version and avoid the spice completely, I would recommend my crispy roasted potatoes recipe.

cooked crispy potato cubes in a metal tray, lined with parchment paper, garnished with chili flakes and parsley, placed next to a container of olive oil, a bunch of parsley, and a small plate of chili flakes

For more Middle Eastern sides, check out:

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cooked crispy potato cubes in a metal tray, lined with parchment paper, garnished with chili flakes and parsley
5 from 10 ratings

Crispy & Golden Batata Harra (Arabic Potatoes)

Yield: 4
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Amina Al-Saigh
This recipe for batata harra (or Arabic potatoes) is so delicious! These pan-fried potatoes are perfectly spiced — and a favorite simple side dish. The secret to extra delicious batata harra is to first boil the potatoes until they're soft. That will ensure a soft fluffy interior. Then pan-fry the potatoes to get them nice and crispy.
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Ingredients
 

  • 1.5 lbs small red potatoes, or use regular potatoes if you don’t have baby potatoes – see notes
  • 1/4 cup olive oil or vegetable oil
  • 3 large cloves garlic, crushed
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp coriander powder
  • 1/4 tsp chilli flakes, more per taste
  • 1/2 tsp dry dill, optional
  • Handful fresh parsley
  • Juice of 1/2 lemon

Instructions
 

  • Start by boiling the potatoes whole for about 10-15 mins until a fork can be inserted (but they are not overly soft)
  • Meanwhile finely chop the parsley and crush the garlic
  • Once boiled, rinse the potatoes to cool them, then chop into bite size pieces (I keep the peel on which is optional)
  • Heat the oil in a skillet on medium heat and add the garlic and chilli flakes and mix for a minute (make sure the garlic doesn’t burn or brown too much)
  • Add the potatoes right into the pan and season with the salt, paprika, coriander, parsley and dill
  • Allow the potatoes to crisp up for 5-7 minutes, stirring occasionally to brown all sides
  • When they’re ready, squeeze the lemon juice on top, and turn off the heat. Serve as a side and enjoy!

Notes

  • You can use large white or yellow potatoes, and cut them into bite size pieces (instead of the baby potatoes). Just be sure to adjust the boiling time, as they will need longer (closer to 30 minutes)
  • Replace the parsley with Cilantro if you like
  • Adjust the amount of chilli to your liking
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