These crispy Lebanese potatoes are roasted with spices and served with a fresh chili sauce. They are easy to make and perfect as a side or snack!
Ingredients: 6 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4 | Difficulty: Easy
Lebanese potatoes or batata harra are crispy, golden, and full of flavor; they are a popular snack or side dish in Lebanon, and they are often eaten with other small dishes called mezze. Theyโre roasted with simple spices and come with a fresh chili sauce that adds a little kick. You only need a few ingredients to make these delicious Lebanese potatoes at home.
Try them with Lamb Arayes or Cherry Meatballs. They are also amazing with Chicken Shawarma Plate or a bowl of Low-Calorie Hummus.
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Recipe ingredients
Potatoes: I use all-purpose, medium-starch potatoes like Yukon Gold because they hold their shape well and taste great. Any all-purpose potatoes will work perfectly. You can also use russet potatoes - the texture will be a bit different (more fluffy), but the dish will still be delicious.
- Try these Sweet Chili Dip and Potato Wedges recipe, too.
Chilies: Medium-hot, long red and green chilies (they are about 3-4 inches/ 7-10 cm long). For more heat, leave some of the seeds in. Check out the Spicy Chili Omelet.
Oil: You will need sunflower or canola oil for roasting the potatoes, and good-quality, tasty olive oil for the chili sauce.
See the recipe card for full information on ingredients and quantities.
How to make Lebanese potatoes?
Step #1: Peel and cube the potatoes. Toss them on a baking sheet with sunflower oil and spices until well coated - using your hands works best.
Step #2: Roast the potatoes for 25โ30 minutes, flipping halfway, until golden and crispy at the edges.
Step #3: Deseed and finely chop the chilies. Chop the cilantro and mix both in a small bowl with olive oil.
Step #4: Serve the Lebanese potatoes immediately, generously drizzled with chili sauce.
Storage
Store leftover Lebanese potatoes in an airtight container in the fridge for up to 3 days. To keep them crispy when reheating, warm them in the oven or air fryer instead of the microwave.
The chili sauce can be stored separately in the fridge for up to 5 days. The chili sauce is great with Grilled Chicken Halves, Air Fryer Frozen Chicken Breast, roasted vegetables, sandwiches, or rice bowls. You can also drizzle it on Scrambled Eggs on Toast, or mix it with yogurt or mayo to make a spicy dip.
Recipe FAQs
Itโs best to serve Lebanese potatoes fresh from the oven. But you can make the chili sauce ahead and store it in a small jar in the fridge.
You can use chili flakes, harissa, or a mild hot sauce instead. Adjust the amount to your taste.
Crispy Lebanese Potatoes with Fresh Chili Sauce
Equipment
- Baking sheet
Ingredients
Potatoes:
- 2 lbs potatoes Note 1
- 2 tablespoons sunflower oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- ยฝ teaspoon allspice
- 1 teaspoon fine sea salt
- ยฝ teaspoon ground black pepper
Chili sauce:
- 1 green chili pepper Note 2
- 1 red chili pepper
- 3 tablespoons olive oil
- a small bunch of cilantro Note 3
Instructions
Potatoes:
- Preheat the oven to 400ยฐF/ 200ยฐC.
- Prepare the potatoes: Peel and cube them. Spread them out on a baking sheet, drizzle with sunflower oil, and sprinkle over the mixed spices. Toss everything well to coat - I use my hands for this.2 lbs potatoes + 2 tablespoons sunflower oil + 1 teaspoon cumin + 1 teaspoon coriander + ยฝ teaspoon allspice + 1 teaspoon fine sea salt + ยฝ teaspoon ground black pepper
- Roast the potatoes for 25โ30 minutes, flipping them halfway through, until theyโre deeply golden and crispy at the edges.
Chili sauce:
- Make chili sauce: While the potatoes are roasting, prepare the chili sauce.
- Chilies: Deseed and finely chop the chilies. Finely chop the cilantro and place both in a small bowl. Add the olive oil and stir to combine.1 green chili pepper + 1 red chili pepper + 3 tablespoons olive oil + a small bunch of cilantro
- Serve the hot, crispy potatoes with the fresh chili sauce on the side.
Notes
- Potatoes: I used all-purpose potatoes with a medium starch content, something like Yukon gold potatoes, for instance.
- Chilies: I use standard, medium-hot chilies, about 3-4 inches/ 7-10 cm long. For a spicier sauce, leave some of the chili seeds in - they carry extra heat.
- Herbs: Cilantro is typical and delicious, but if you donโt like it, you can replace it with parsley.
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