The spice in Batata Harra is key, as it’s the only thing that might convince you to pause while devouring pounds of these flavour-packed, addictive potatoes.
The kitchen was busy - steam rising from the pot, the scent of spices lingering in the air. The father stood at the counter, mixing spices in a small bowl, his rough fingers working with practiced ease. His daughter watched closely, arms crossed, waiting for instructions.
'The key is to boil them just the right amount… and don’t be afraid to turn up the heat,' he said, tossing a glance her way. She hesitated, then reached for the oven dial, cranking it up. When she looked back, he gave her an approving nod.
'Now, come here', he said, setting the spice bowl aside. 'Let me show you how to make the sauce… you know, without it, your mother’s birthday dinner just wouldn’t be the same.'
Main Ingredients for Batata Harra (Spicy Potatoes)
- Potatoes
- Olive Oil
- Fresh Cilantro (Alternatively Parsley)
- Harissa Paste (Alternatively Chilli Paste)
- Lemon Juice
- Sesame
- Salt
- Garlic
How spicy is Batata Harra?
As Batata Harra literally means ‘spicy potatoes,’ it can pack quite a punch. However, the spice level is easy to adjust by adjusting the amount of harissa or chili flakes. For a milder heat, try using other chili pastes, such as sambal oelek or gochujang for a unique twist. If you prefer the least spicy option (though the flavor will certainly be different), paprika works as well.
What can I serve with Batata Harra?
Batata Harra is often served as a side dish, so you got plenty of pairing options. My go-to combination is Batata Harra with a saucy chickpea dish, naan covered with garlic oil, and a drizzle of tahini sauce. It also works well alongside stews or salads to balance the spice and bold flavors. Of course, you can enjoy it on its own with a sauce of your choice, or simply as a very special, flavorful snack, no sauce needed!
What’s the best way to get the potatoes extra crispy?
There are several ways to get crispy potatoes for Batata Harra, depending on your preference. Some people fry them, which gives great results but adds a lot of oil. My go-to method is baking, as it’s less greasy and avoids the mess of frying. Start by boiling whole, washed potatoes (preferably with the skin on) for about 15 minutes until they’re just fork-tender but not fully cooked. Then, toss the chopped pieces in a marinade, roughing up the exterior and covering them evenly in salt and oil. Afterwards, since they’re already partially cooked, you can roast them at a high temperature without worrying. Just sit back and let them crisp up beautifully!
Do I need an oven?
I usually use the oven because it is the easiest way. You just slide the potatoes in, set a timer, and you can make a big batch at once. An air fryer works too, although you will probably need to cook in a couple of rounds if you are making the full recipe. You can also roast the potatoes in a pan and still get great results. The only drawback is that you need to watch them closely to avoid burning, and they may not get quite as evenly crispy as in the oven. That said, each method has its own unique flavor and texture, so it is worth experimenting to see which you like best.
What’s the best sauce to serve with my potatoes?
I won’t judge if you prefer dipping your Batata Harra in ketchup or mustard, however for the perfect pairing, I recommend tahini sauce. It’s zesty, salty, and adds a refreshing balance to the bold, spicy potatoes. Plus, it’s quick and easy to make! You can drizzle it over the potatoes or dip each bite individually—either way, you can’t go wrong. If you don’t have store-bought tahini but own a powerful blender, just blend sesame seeds with the other ingredients until smooth for a homemade version.
Batata Harra (Spicy Potatoes)
Ingredients
- 1.3 kg Potatoes 3 pounds
- 4 Garlic Cloves
- 3 tbsp Oil rapeseed or sunflower for example
- ½ Lemon squeezed
- fresh Cilantro alternatively parsley
- 1 tbsp Harissa or chili flakes
- 1 tbsp Sesame seeds
- 1 tsp Vinegar
- 1-2 tbsp Olive Oil
- Salt & Pepper
Tahini Sauce
- 100 grams/ 6 tbsp Tahini
- 100 grams/ ½ cup Cold water
- ½ Lemon squeezed
- 2 tbsp Oilve Oil
- Salt & Pepper
Optional
- 1 tsp Black Cumin Seeds
- 1 tsp Ground Coriander
Instructions
- If using unpeeled potatoes, wash them thoroughly to remove any dirt. Place them in a pot of water and boil for about 15 minutes until they’re fork-tender but not fully cooked.
- Drain the water and briefly soak the potatoes in cold water to cool them down. After about a minute, remove them and cut them into thick pieces—keeping them large enough to avoid breaking. Place the cut potatoes back into the empty pot or a bowl. Drizzle with about 3 tablespoons of oil, add 2 teaspoons of salt, and season with cracked pepper. Cover the pot with a lid and gently swirl and shake for about 30 seconds, making sure to hold the lid firmly. This will evenly coat the potatoes and slightly rough up their exterior for extra crispiness.
- Spread the coated potato pieces evenly on a baking sheet, ensuring they don’t touch so each piece gets a crispy exterior. Bake at 400°F (200°C) for 20-30 minutes, or until they reach your desired level of crispiness. Since they were pre-boiled, you don’t need to worry about doneness—just focus on getting that perfect crunch!
- For the optional tahini sauce, combine all ingredients—garlic cloves, lemon juice, olive oil, water, tahini, and salt—in a bowl or blender. Mix or blend until smooth. If the sauce is too thick, add a little water; if it’s too runny, add more tahini until you reach the perfect consistency.
- In a bowl, mix the chili paste with lemon juice, olive oil, sesame seeds, fresh cilantro (or parsley), and optionally, black cumin. For the garlic, you can press it fresh into the mixture or, for a roasted flavor, place the cloves with the potatoes in the oven for the last few minutes of baking. Once softened, press them into the bowl and mix everything well.
- Take the crispy potato pieces out of the oven and toss them into the bowl with the spice and herb mixture. Stir continuously to ensure they are evenly coated with all the flavors. Be sure to taste and add more salt if needed, it'll probably need some. Serve hot with a sauce of your choice, and enjoy!
How long does Batata Harra last in the fridge?
I wouldn’t recommend storing Batata Harra for too long, whether in the fridge or at room temperature. It will still be edible the next day if refrigerated, but the potatoes tend to dry out quickly after being roasted at high heat. In fact, they can lose their texture even if they sit around too long before serving. This dish really tastes best fresh.
If you’d like to prepare it ahead, the better approach is to do all the prep steps in advance: cut and boil the potatoes, mix the marinade, and keep everything in the fridge separately. Then, about 20 minutes before eating, roast the potatoes until hot and crispy, and toss them in the marinade right before serving. That way, you get the convenience of prep work done early but still get the full flavor and texture.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 And if you enjoyed making this recipe, you can perfectly pair it with Vegan Garlic Naan next.
