Monday, February 14, 2011

Batata Harra (Lebanese Potatoes with Cilantro)

I fell in love with these potatoes at Open Sesame in Long Beach.  They were so tasty that I set out to find the recipe.  I didn't have to look too hard as the NY Times had it posted! I modified the recipe as I do not like frying.  The original recipe calls for russet potatoes, but have made these with different varieties of potatoes and they turn out great.

Batata Harra
Adapted from NY Times

  • 4 potatoes
  • 3-4 tablespoons of oil (use any kind you like)
  • 3 tablespoons of minced garlic
  • 1/2 cup minced cilantro
  • 1 3/4 tablespoons paprika
  • 1 teaspoon cayenne (optional, I left it out)
  • salt to taste
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons minced parsley (optional, but tasty)
  1. Cut potatoes into cubes. (You can peel them or leave the peel on).  Place them in a microwave safe bowl/dish with 1 tablespoon of oil.  Cover tightly with plastic wrap and microwave for 5-7 minutes to par cook.
  2. Heat a pan on medium-low with 2 tablespoons of oil.  Add garlic and cover.  Cook for ~3 minutes, but be careful not to burn the garlic.  Add the cilantro and wilt it for ~1-2 minutes.  Remove sauce from pan and set aside.
  3. Heat a pan over medium heat with 1 tablespoon of oil. (This works really well in non-stick pans to avoid messy clean-up).  Add the potatoes from the microwave.  Do not stir! Let them cook for a few minutes until brown and then flip using a spatula.  Continue cooking on all sides until browned.
  4. Once the potatoes are cooked, take out into dish.  Add the cilantro-garlic sauce, lemon juice, paprika, cayenne (if using), and salt and toss. Enjoy warm.


  1. Really liked the recipe. Thanks for sharing. I ended up using 1/2 t of salt and included the cayenne.

  2. Great recipe!
    Your photo and its’ source have been featured on the World Food Guide website: