🔥 Baked Batata Harra (Lebanese Spicy Potatoes) with Vegan Yogurt-Tahini Dip
If you’ve never had Batata Harra, let me introduce you to your next favorite way to eat potatoes. This baked Batata Harra recipe takes the classic Lebanese spicy potatoes and gives them a healthier, oven-roasted twist—no frying necessary! Crispy, golden cubes of potato are tossed in a bold chili garlic tomato sauce, fresh parsley, and a zesty squeeze of lemon juice. And for the ultimate flavor bomb? We’re serving it with a creamy, cooling vegan yogurt-tahini dip on the side. Yes, it’s as addictive as it sounds.
🥔 What is Batata Harra?
Batata Harra (Arabic for “spicy potatoes”) is a fiery, herby potato dish straight out of Lebanese cuisine. Traditionally fried and served as part of a mezze platter, we’re giving it a lighter makeover by roasting the potatoes instead—but don’t worry, the flavor is still turned all the way up.
💚 Why You’ll Love This Vegan Batata Harra:
- 🌱 100% vegan and gluten-free
- 🔥 Spicy, zesty, and bold in flavor
- 🥔 Oven-baked for that crispy texture without the oil overload
- 🧄 Pairs perfectly with creamy yogurt-tahini dip
- 🍴 Works as a side dish, appetizer, or mezze spread star
👩🍳 How to Make Baked Batata Harra (Quick Steps)
This vegan Middle Eastern potato dish is simple to make and impossible to mess up. Here’s the quick version:
👉 Scroll to the recipe card for full instructions, measurements, and cooking times.
🧠 FAQs About Baked Batata Harra
✨ Variations & Substitutions
Whether you’re switching things up or working with what you’ve got, here are some easy ways to tweak this dish:
- Make it oil-free: Use veggie broth to sauté the garlic and roast potatoes without oil (they won’t get as crispy, but still delish!).
- Substitute the yogurt: Use coconut yogurt or almond yogurt for a different flavor profile. Not a fan of yogurt? Hummus or baba ganoush work great too.
- Amp it up: Add roasted bell peppers, air-fried chickpeas, or pomegranate seeds on top for texture and color.
- Lower the spice: Cut the chili flakes in half or swap with smoked paprika for a milder version.
🍽️ Serving Suggestions
This baked spicy potato dish is insanely versatile. Here are some of my fave ways to enjoy it:
- Wrapped in a warm pita with shredded lettuce and pickled onions
- As a mezze platter centerpiece with olives, falafel, and baba ganoush
- On top of a simple arugula salad with lemon vinaigrette
- Paired with crispy tofu skewers or grilled tempeh
- As a bold brunch side with scrambled tofu or avocado toast
Pro Tip: Drizzle extra lemon tahini over the whole thing before serving—it’s 🔥.
🥗 What Makes This Recipe Healthy?
This isn’t just a crave-worthy side—it’s also packed with nutrients:
- Baked, not fried: Less oil, less mess, and easier digestion
- Whole plant ingredients: No weird additives, just real food
- High fiber: From the potatoes and tahini
- Gut-friendly: Thanks to the garlic and soy yogurt
- Anti-inflammatory: Spices like chili flakes, paprika, and lemon juice support your immune system
It’s comfort food that loves you back. 💚
🌶️ Final Thoughts on Baked Batata Harra
There’s something magical about turning a bag of humble potatoes into a crispy, spicy, herby masterpiece—and Batata Harra proves it every single time. With its bold Lebanese flavors, simple ingredients, and totally plant-based approach, this recipe is a total crowd-pleaser whether you’re serving it as a snack, a side, or the star of your next mezze night.
The creamy yogurt-tahini dip brings that perfect balance, cooling down the heat and giving each bite the kind of complexity that keeps you coming back for more. If you’re looking for a flavor-packed, easy vegan recipe that actually impresses, this is the one.
Discover vegan meals that are quick, easy, and packed with flavor — explore Dr. Vegan now!
Baked Batata Harra
Equipment
- Baking sheet
- Mixing bowls
- Parchment paper (optional)
- Small saucepan
- Whisk or fork
- Garlic press or grater
Ingredients
For the Potatoes:
- 4-5 pcs medium potatoes (cubed)
- 3 tbsp olive oil
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
For the sauce:
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 3 cloves garlic (minced)
- 1 tsp chili flakes (adjust to taste)
- 1 tsp paprika powder (optional)
- salt and pepper (to taste)
- 1 handful fresh parsley (chopped)
- Juice of ½ lemon
Instructions
- Roast the Potatoes:– Preheat oven to 200°C (390°F). Toss cubed potatoes with olive oil, cornstarch, salt, pepper, and paprika. Spread on a lined baking tray and roast for 40-50 minutes, flipping once, until golden and crispy.
- Prepare the Sauce:– Heat olive oil in a wok or pan over medium heat. Add garlic and sauté until fragrant. Stir in tomato paste, chili flakes, and seasoning. Cook for 2–3 minutes. Add chopped parsley, lemon juice and a splash of water if it thickens too much.
- Combine:– Add the roasted potatoes to the sauce and toss until fully coated and mix.
- Prepare the Dip:– In a bowl, mix soy yogurt, tahini, lemon juice, grated garlic, and salt. Adjust consistency with water if needed
- Serve: – Spread the dip on a serving plate, top with the spicy potatoes, and garnish with fresh parsley. Serve hot.
