Batata harra literally means ‘spicy potatoes’, and the dish comes from Lebanon. You’ll find it on the mezze menu of almost every restaurant there – simple, cheap to make, and still one of the dishes everyone at the table fights over. The trick is the order: fry until crisp first, season afterwards. If the garlic and coriander went into the hot pan straight away, they’d burn and turn bitter – so they go in right at the end.
How we make batata harra
At Dunya in Mannheim we fry cubes of potato in olive oil until the edges are crisp and golden and the inside stays soft. Then we toss them generously with fresh coriander, finely chopped garlic, a fiery pinch of chilli and a squeeze of lemon.
That gives you the classic trio: spicy heat, savoury depth from the garlic, and freshness from the coriander and lemon.
What to eat it with
As a starter to share, batata harra brings something hot and punchy to the mezze table. Pair it with something cool: moutabal with yoghurt or a bowl of hummus takes the edge off the heat.
It’s every bit as good as a side. With shish taouk, a tikka skewer or a shawarma plate, it adds a spicy something to the plate. Eat it hot, while the edges are still crunchy.
If you’re vegetarian, have it with falafel and a fresh fattoush – that’s pretty much a whole meal.
For your party
For family celebrations and company dinners we put together hot and cold starters as catering. Or bring everyone to us – our event hall has room for 70–80 guests.
