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Lebanese batata harra served in a black bowl with Balila and Shirazi salad.
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5 from 2 votes

Batata Harra

Spicy Lebanese potatoes flavored with loads of herbs and zesty lime juice. This is a great side and can also make for a fantastic potato salad. Enjoy this naturally vegan and gluten free dish as a part of a mezze platter as well.
Prep Time8 mins
Cook Time30 mins
Course: Appetizer, Salad
Cuisine: Middle eastern
Servings: 4
Calories: 340kcal


  • 1 6 quart Instant Pot
  • 1 egg rack or steamer basket
  • 1 10 inch cast iron skillet
  • 1 Spatula
  • 1 set measuring cups and spoons


For Instant Pot Potatoes

  • 1.5 cups water
  • 25 oz Granola potatoes

For Batata Harra

  • 1.5 tablespoon olive oil
  • 6 garlic cloves crushed after peeling
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground coriander
  • 2 teaspoon red chili flakes
  • 2 teaspoon salt or to taste
  • 25 oz Boiled and peeled potatoes
  • ¾ cup finely chopped parsley
  • ¾ cup finely chopped cilantro
  • 2 tablespoon freshly squeezed lime juice


Instant Pot Potatoes

  • Wash and scrub 25 oz (700 grams) granola potatoes thoroughly.
  • Halve the potatoes.
  • To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.
  • Place the halved potatoes on the egg rack.
  • Ensure that the sealing ring has been inserted properly into the Instant Pot lid.
  • Close the Instant Pot and turn the VALVE to SEALING.
  • Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES.
  • Wait for the cooking cycle to complete.
  • Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
  • When done, remove the potatoes and peel them.
  • Cut the peeled halves into 2 pieces and set aside.

Making Batata Harra

  • Heat a cast iron skillet with 1.25 tablespoon olive oil. When hot, add the garlic.
  • Saute the garlic till it turns a light golden color. Lower the heat and add the spices.
  • Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds.
  • When the spices are cooked, add the potatoes.
  • Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.
  • Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.
  • Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.
  • Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.
  • And that is it. Our Lebanese potatoes are now ready.


  1. Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet. 
  2. Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
  3. Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
  4. Chop the potatoes into even sized quarters. This will help in even and fast cooking.
  5. Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
  6. If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning. 
  7. Cook on medium heat to achieve an even crust around the edges of the potatoes.
  8. Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
  9. As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet  to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.
  10. Instant pot timings vary based on the geographic location. Air fryer timings may vary based on the model, brand and capacity.
  11. Nutritional values provided here are a rough guide and given as a courtesy.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.


Calories: 340kcal | Carbohydrates: 66g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1215mg | Potassium: 1635mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1464IU | Vitamin C: 89mg | Calcium: 86mg | Iron: 4mg
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