Batata harra is a beloved Lebanese potato side dish that’s bursting with spicy flavor and rich textures. Served with a creamy and cooling whipped feta dip, it’s a Middle Eastern masterpiece that’s sure to tantalize your taste buds!

Tender cubes of perfectly seasoned potatoes sizzle in the oven until they’re golden brown and crispy on the outside, yet soft and fluffy on the inside. Then they’re topped with the creamy perfection of velvety, tangy whipped feta as well as olive oil infused with a medley of aromatic spices like cumin, cilantro, crushed red pepper, and cardamom. It’s an absolute showstopper that no one will be able to stop talking about!

Whether you’re serving it as a side dish, appetizer, or even a light meal, batata harra with whipped feta dip is guaranteed to be a crowd-pleaser at any gathering.

whipped feta topped with spicy Middle Eastern potatoes

If you’re looking for a potato side dish, and you appreciate some spice, you absolutely must try these spicy potatoes! And not only do we make these utterly delicious potatoes — we pair them with whipped feta dip for a mouthwatering side that’s chock-full of flavor and incredible texture! The warm and spicy appetizer pairs so well with the cool and creamy feta dip.

If you tried our Whipped Feta with Roasted Tomatoes and Chickpeas or the Whipped Feta with Roasted Olives, then this recipe is a must-add to your list!

What is Batata Harra?

Batata harra literally translates to “spicy potatoes.” It’s commonly served in Lebanon but it’s made its way to homes all across the Middle East and beyond.

Traditionally, the potatoes are cubed and deep fried, then you drain the excess oil with paper towels. To make the spicy herb sauce you start off by heating up olive oil in a pan, add a lot of garlic, crushed red pepper, spices, and cilantro.

We opted to make this a little lighter by roasting the potatoes in the oven until the outsides are nice and crispy and the insides are tender. We use a simple extra virgin olive oil, and salt on the potatoes. We avoid putting too much spice and seasonings on the potatoes — they will get a generous amount of flavor from the feta dip and the olive oil herb sauce.

a bowl of Middle Eastern potatoes

How to make ahead?

  • Make the cheese dip and potatoes according to the recipe instructions, then refrigerate until you are ready to serve.
  • Once you are ready to serve.  Take the dip out of the refrigerator to allow it to get to room temperature.
  • Bake the potatoes back in the oven at 350 degrees F. for about 15 minutes, just until they are warm.
  • Make the garlic herb sauce.
  • Spread on a plate and top with the potatoes and sauce.
a bowl of whipped feta with spicy Middle Eastern potatoes

Cheese Variations

If you don’t have ricotta cheese, that’s okay! Substitute with cream cheese or mascarpone cheese.

How to store leftover feta dip

If you end up having leftovers, try taking the potatoes off so that they can be reheated separately. Store the leftover dip in an airtight container in the refrigerator for up to 3-4 days.

whipped feta with batata harra

Batata Harra with Whipped Feta Dip (Middle Eastern Spicy Potatoes)

5 from 2 votes
Author: Food Dolls
Servings: 6 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Spicy Lebanese potatoes topped over a creamy whipped feta dip!

Ingredients  

  • 3 peeled and chopped yukon gold potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt

Spicy Herbed Olive Oil

  • 1/2 cup extra virgin olive oil
  • 2 tsp crushed red pepper more or less to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup flat leaf Italian parsley
  • 3 cloves grated garlic
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt more or less to taste
  • 1/4 tsp ground cardamom optional

Whipped Feta Dip

  • 12 oz feta cheese
  • 1 tbsp tahini stirred
  • 3/4 cup sour cream
  • 2 tbsp water or milk
  • 1 cup whole milk ricotta cheese
  • 2 tsp lemon zest

Instructions 

  • Preheat oven to 400 degrees F.
  • In a baking dish add quartered or cubed potatoes. Toss together with olive oil and salt. Bake for 20-25 minutes or until potatoes are fork tender.
    3 peeled and chopped yukon gold potatoes, 2 tbsp extra virgin olive oil, 1 tsp sea salt
  • In the food processor add feta cheese, ricotta, sour cream, tahini, lemon zest and splash of water.
    12 oz feta cheese, 1 tbsp tahini, 3/4 cup sour cream, 1 cup whole milk ricotta cheese, 2 tsp lemon zest, 2 tbsp water or milk
  • In a sauce pan, heat the olive oil until hot. In a heat safe measuring cup or bowl, add crushed garlic, cilantro, parsley, crushed red pepper, chili powder, cumin, and cardamom. Gently mix together. Being very careful, pour the hot olive oil over the garlic and herbs. Mix until combined.
    1/2 cup extra virgin olive oil, 2 tsp crushed red pepper, 1/2 cup chopped cilantro, 1/2 cup flat leaf Italian parsley, 3 cloves grated garlic, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt

To Plate

  • In a 12-inch serving platter add the whipped feta dip. Top with the roasted potatoes and drizzle with as little or as much of the herb mixture as you like.

Video

Nutrition

Serving: 1serving | Calories: 680kcal | Carbohydrates: 47g | Protein: 19g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 89mg | Sodium: 1212mg | Potassium: 1154mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1427IU | Vitamin C: 53mg | Calcium: 448mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating




8 Comments

  1. 5 stars
    The potatoes were excellent & the whipped feta was next level. I made 4 X the potatoes and herb oil and 1 X the Whipped Feta. This ratio was still a lot of the feta and I had about 1/2 leftover from a buffet dinner party for 18 people. If I had plated the potatoes and feta it would have given at least 1 1/2 tbsp per person.
    I would recommend adjusting the ratio or you’ll have so much feta dip leftover.

  2. If I wanted to make ahead and bring to a Christmas gathering (2 hour drive away) how would I do so? Would I keep the potatoes separate and reheat the potatoes then add to the feta?

        1. Of course! Just refrigerate in an air tight container. You can make another batch of potatoes or eat it as is as a dip!