Batata Harra (Spicy Potato Salad): A Lebanese Plant-Based Delicacy

Keep cool, wash your hands, and eat healthy food! This is my mantra for the coming few days and weeks.

While we have little control over sprawling diseases, we are definitely gifted with a brain that guides us when upheavals hit our planet.

Boosting our immune system is by far a simple practice that we CAN DO.

In this blog entry and over the coming weeks, I will share healthy, light, dishes that are easy to incorporate in our diet routine.

Batata Harra (means spicy potatoe salad in Arabic) is a Lebanese mezzah dish that always brightens our menus with its crispy, golden-hued potatoes’ dices, doused in a zesty-garlicky dressing speckled with fresh fragrant parsley.

I learned this recipe from the masters.  “Autre Part” was a Lebanese restaurant located in Algiers, where I lived for almost a year.  Back then,  I was a newly-wed with, admittedly, mediocre culinary skills.

To save the day, my husband and I were loyal customers at “Autre Part” restaurant, to the point where the waiters didn’t mind leaking to us some of the house signature recipes, “Batatta Harra” (or spicy potatoes hot salad) was one of them.

You can augment the heat in this dish by increasing the amount of cayenne.  I like mine to be moderately fiery.

When I entertain, I fancy serving Batata Harra as part of a Meditteranean spread or as a side dish next to Kababs.

Its level of difficulty is -1.  Really, anyone can make it.

The key is to serve this dish sizzling hot.

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Batata Harra

Recipe credit to the restaurant “Autre Part”, Algiers. 

Serves 4 people


  • 4 big potatoes
  • 1/4 cup of canola oil

The Dressing 

  • 1/4 cup of olive oil
  • one lime, juiced
  • 1 tablespoon of white distilled vinegar
  • 2 cloves of garlic, crushed
  • 1/4 cup of parsley
  • 1  1/2 of paprika
  • 1/2  teaspoon sumac
  • 1/4 cayenne (the amount of heat is optional)
  • salt and pepper


  1. Prepare the dressing.  In a mixing cup, add the oil, lime juice, vinegar, spices, and crushed garlic and set aside.
  2. Boil the potatoes.  Bring to a vigorous boil, over high heat, the potatoes, skin on, in a heavy bottom pot half-filled with water.  Don’t cook the potatoes. They should slightly soften but stay firm. Discard the water. Let the potatoes cool down.  Peel and slice in one-inch thickness. Dice the slices.
  3. Shallow fry the potatoes.  In a shallow frying pan, heat the canola oil, when it starts to sizzle add the potatoes’ dices. Coat them in oil and stir them around until they are golden and crispy. Remove the potatoes’ dices with a slotted spoon to the serving dish.
  4. Pour the dressing over the hot potatoes and serve immediately.


  • This dish is best served hot.

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