Lebanese Batata Harra Tossed in Middle Eastern Infused Olive Oil Blend

Golden potato cubes, sharp garlic, bright lemon, and chopped parsley make this Lebanese-style batata harra feel lively and satisfying from the first bite. A generous toss with Middle Eastern Infused Olive Oil Blend brings warm herb notes, savory spice, and rich olive oil character into the potatoes so they roast up crisp and finish with real depth. It’s the kind of side dish that works for weeknight dinner, entertaining, or a mezze-style spread when you want something people keep reaching for.

Garden Infuzions

Lebanese Batata Harra Tossed in Middle Eastern Infused Olive Oil Blend

Crispy potatoes, garlic, lemon, and fresh herbs come together in this lively Lebanese-style batata harra, finished with Middle Eastern Infused Olive Oil Blend for warm, aromatic flavor in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Appetizers, Side Dishes

Cuisine: Lebanese, Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 1/2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
• 3 tablespoons kosher salt divided
• 1/4 cup Middle Eastern Infused Olive Oil Blend
• 2 tablespoons extra virgin olive oil
• 6 cloves garlic finely minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon fine sea salt plus more to taste

Equipment

• 1 Large pot For boiling the potatoes
• 1 Sheet Pan Large enough to hold potatoes in one layer
• 1 Parchment paper For easy cleanup
• 1 Mixing bowl Large enough for tossing
• 1 Colander To drain and steam-dry the potatoes
• 1 Wooden spoon or spatula For gentle tossing

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Place the potato cubes in a large pot, cover with cold water, and add 2 tablespoons of kosher salt. Bring to a boil and cook until just barely tender at the edges, about 8 to 10 minutes.
3. 3. Drain the potatoes well, then let them steam dry in the colander for 5 minutes so excess moisture cooks off.
4. 4. In a large bowl, whisk together the Middle Eastern Infused Olive Oil Blend, extra virgin olive oil, garlic, coriander, cumin, crushed red pepper flakes, black pepper, and remaining 1 tablespoon kosher salt.
5. 5. Add the potatoes to the bowl and toss gently until every piece is coated.
6. 6. Spread the potatoes on the prepared sheet pan in a single layer and roast for 25 to 30 minutes, turning once halfway through, until deeply golden and crisp on the edges.
7. 7. Transfer the hot potatoes to a serving bowl, then toss with parsley, lemon juice, lemon zest, and fine sea salt.
8. 8. Serve right away while the outside is crisp and the center is fluffy.

Notes

Parboiling first gives the potatoes a fluffy center and a crisp, browned finish. If your potato cubes are on the smaller side, start checking the oven a few minutes early so they do not overbrown. For the best texture, season and serve while hot.

Tried this recipe?

Let us know how it was!

Recipe Tips

• Parboil the potatoes just until the edges are tender, then drain well so they roast up crisp instead of soft.
• Use a wide sheet pan and give the potatoes space; crowding traps steam and slows browning.
• Toss the garlic and parsley in after roasting so they stay bright and aromatic.

Serving Suggestions

Serve this batata harra alongside grilled chicken, lamb skewers, shawarma-style wraps, hummus, cucumber salad, or a mezze platter. It also fits nicely beside roasted vegetables and pita for a casual dinner table.

Storage

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan or in a skillet so the potatoes can regain some of their crisp edges.

Variations

Add a pinch of Aleppo pepper for extra warmth, swap in cilantro for part of the parsley, or finish with a spoonful of yogurt on the side for a cool contrast. You can also roast the potatoes a little longer for deeper browning.

Related Garden Infuzions Recipes

Browse more ideas on the Garden Infuzions recipes page, including more olive-oil-forward sides, mezze ideas, and flavor-packed dishes built for real kitchens.