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Lebanese-Style Spicy Potatoes with Lemon and Cilantro

4 to 6 Servings

35 minutes

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This is our simplified version of Lebanese batata harra—or “spicy potatoes” as translated from the Arabic—which typically is made by deep-frying potatoes until crisp, then tossing them in a fragrant mixture of garlic and spices. We get everything done in a nonstick skillet. First, the potatoes are simmered in a modest amount of water until tender, then drained and dried, and finally returned to the pan with olive oil for crisping before the seasonings are introduced. Aleppo pepper is a key ingredient here. The seedless, bright-red pepper flakes have a slightly smoky, subtly fruity flavor with hints of cumin and moderate spiciness. Look for it in Middle Eastern markets, spice shops and well-stocked supermarkets.

4 to 6



Don’t drain the potatoes of their simmering liquid until they’re fully tender. When they’re added back to the pan, they’ll brown nicely on the exteriors but the interiors will not cook through any more. Also, be sure to dry the potatoes well after draining so they brown and crisp with a minimal amount of splatter.

35 minutes


  • pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks

  • Kosher salt


Dennis D.
June 21, 2022
Wonderful flavors
Easier than roasting and less heat in the kitchen. Could not find Aleppo pepper, so substituted chopped Ancho Chiles. All good!
Peter S.
May 24, 2022
Creamy is Better Than Crispy
We liked these more the second time I made them, where I overboiled them for a few extra minutes. They didn't crisp up when I put them back in the pan, but became creamy and unctuous. The aleppo and paprika gave a perfect level of spice, and the result was craveable.
Peter Chris S.

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