Watch Video
Prepare with Step by Step Video


BATATA HARRA RECIPE (LC14245) - Spiced potato recipe with middle eastern flavours originating from Lebanon.

Prep Time : 10 Min
Cooking Time : 20 Min
Resting Time : 30 Min

Recipe Recommendations
Spinach Cheese Filo Recipe (#LC14087) : Flaky Filo sheets are layered with a savoury spinach and cheese wrapped in thin layers of filo pastry, combining strong flavours and lovely crisp texture. Try this Greek style pie recipe!
ALOO GOBI RECIPE / POTATO CAULIFLOWER CURRY RECIPE (#LC14031) : Aloo Gobi is a one pot vegan dish that is cooked with spices. Delicious and tastes best with Indian bread or fresh steamed rice.
Imli Chutney (#LC14010): Sweet and sour is how we like to describe this chutney as. This tamarind infused chutney complements most of the Indian street food.
FOCACCIA RECIPE (#LC14104) - Focaccia, an Italian bread is made with flour and fresh herbs. For an extra edge in flavour, sun dried tomatoes and olives are added.



1 Kilograms

Cut into small pieces

Fresh Coriander

50 Grams

Finely chopped


50 Grams

Finely chopped

Cumin powder

15 Grams

Olive oil

100 Milliliter


to taste

Red chilli paste

50 Grams

Pomegranate syrup

25 Milliliter


50 Grams

Fresh mint

10 Grams

How to make batata harra recipe?

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. Peel the potatoes skin & cut into small cubes.

3. Finely chop the garlic & coriander leaves into small pieces & keep it aside.

4. Pre-heat the oven at 180°C / 350°F.

5. To prepare the dressing for baking, take a large bowl then combine together chopped potatoes, garlic, salt, cumin powder & olive oil.

6. Toss them well, until all the ingredients are combined.

7. Take a baking tray & scatter the potatoes in one layer & evenly spaced.

8. Transfer the tray to the oven & roast for 15 minutes or until it turns golden brown color.

9. To prepare the harra, transfer the baked potatoes into a heavy bottom pan & saute in the medium heat.

10. Add the chili paste & cook for 5 minutes or until all the ingredients are mixed well.

11. Add chopped coriander leaves & pomegranate syrup. Mix well.

12. Serve hot with pomegranate seeds & fresh mint leaves.


Baking Tray

Chopping Board


Non stick Frying Pan


Spatula - Wooden


Middle Eastern Recipes

Shopping List
  • All 0 Items
  • My Items
    0 items
    Sort by :

    My items



    Take 0 items shopping
    Take 0 items shopping