If you haven’t tried Batata Harra yet, you are in for a treat! These quick Middle Eastern skillet potatoes pack tons of flavor from garlic, fresh herbs, and a unique mix of warm spices. A splash of lime juice adds a little extra brightness.
These vegan and gluten-free spicy potatoes are such a versatile dish that comes together in 25 minutes or less! Be sure to see the video and step-by-step tutorial below.
What is Batata Harra?
Batata Harra literally means spicy potatoes–a fairly popular Middle Eastern skillet potatoes dish.
Batata Harra is a versatile dish that you can think of both as a side or or even a unique potato salad. And you will find several variations of it throughout the Middle East.
In some countries, Batata Harra is extremely spicy, thanks to the the addition of harrisa paste. But in places like Egypt, where I grew up, you’ll find these skillet potatoes to be subtly spicy with just a sprinkle of crushed red pepper flakes, relying more on garlic, fresh herbs and warm spices like turmeric for flavor.
Today’s batata harra skillet potatoes lean more toward the Egyptian version; no surprise to you. It is not overwhelmingly spicy, and you can certainly adjust the spice level to your liking.
Ways to serve these Spicy Skillet Potatoes
I like to serve batata harra as a simple side dish. It goes well with many meat dishes including baked kofta; chicken souvlaki; or even pan-seared trout. But it’s also meant to be enjoyed at room temperature as a potato salad; great with a dollop of Tzatziki sauce or plain Greek yogurt.
Here’s Batata Harra Step-by-step
1. First, boil peeled potatoes in water
2. Once potatoes are well cooked through (they should be soft in the middle that you can easily stick a fork through), drain and let cool briefly. Cut potatoes into cubes.
4. Now the flavoring fun begins! Heat some EVOO in a large skillet and cook garlic with red pepper flakes and coriander seed over medium heat for 2 to 3 minutes, then add turmeric and lemon juice (your kitchen will small like heaven!)
4. Now toss in the potatoes and make sure to coat them well with the lemony spice mixture. Add fresh herbs and toss again to coat. Let potatoes cook a few more minutes in skillet.
5. The final touches! Remove from heat and add more red pepper flakes (you don’t have to if it’s already spicy enough for you). Add more of the fresh herbs as well.
Watch the Video for How to Make Batata Harra Skillet Potatoes
Easy skillet potatoes prepared Middle Eastern-style with garlic, warm spices, fresh herbs and a splash of lime juice! Vegan and gluten-free.
- 6 medium-sized gold potatoes, peeled
- 3 tbsp Private Reserve extra virgin olive oil
- 2 garlic cloves, minced
- 2 tsp coriander seeds or a little more than 1 tsp ground coriander
- 1 tsp crushed red pepper flakes, more for later
- 2 tsp ground turmeric
- 1 lime, juice of
- 1 cup chopped fresh cilantro leaves
- 1 cup chopped fresh parsley leaves
- 1 cup chopped fresh dill
- Salt and pepper
- Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
- Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
- Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
- Toss in the potatoes, and mix well to coat. Add 1/2 of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
- Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.
- Category: Sides
- Method: Stove top
- Cuisine: Middle Eastern/Vegetarian
Keywords: Batata harra, spicy potatoes, potato salad, vegetarian potato salad, vegan potato salad
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