Air Fryer Batata Harra (Spicy Lebanese Potatoes)

5 from 1 vote

Air Fryer Batata Harra (Spicy Lebanese Potatoes)

This air fryer batata harra recipe is a spin on a classic Lebanese side dish, needing only a fraction of the excess oil! Crisp russet potatoes get a delicious makeover with a lemony, garlicky sauce, with the perfect hint of spice.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: Lebanese

Keyword: air fryer batata harra, air fryer lebanese potatoes, batata harra, garlic potatoes, lebanese spicy potatoes, spicy potatoes

Servings: Servings

Calories: 253kcal

Author: Sunena Anand

Equipment

Ingredients

4 Russet potatoes peeled, cubed into 1-1.5" pieces
2 teaspoon Sea salt
2 tablespoon Olive oil
1 tablespoon Tomato paste
6 cloves Garlic finely minced
1 ½ teaspoon Red chilli flakes
1 teaspoon Smoked paprika
⅛ teaspoon Cinnamon
½ cup Water
1 Lemon juiced
¼ cup Flat leaf parsley finely chopped

Instructions

Add the cubed potatoes to a large pot with a generous amount of salt. Fill with water until the potatoes are completely covered, and bring to a boil over medium heat.
4 Russet potatoes, 2 teaspoon Sea salt
Boil the potatoes until they are fork tender, and can easily be smashed down with a fork with little pressure. Drain the potatoes, and return to the pot.
Vigorously shake the drained potatoes in the pot until the exterior of the potato cubes have roughened up.
Transfer the shaken potato cubes to an air fryer basket, and spray generously with cooking oil spray. Air fry for 15-20 minutes at 400°F, shaking the air fryer basket occasionally.
While the potatoes are in the air fryer, heat a large skillet over medium-low heat, with 2 tablespoons of olive oil.
2 tablespoon Olive oil
Add the minced garlic, tomato paste, and dry spices to the skillet. Stir vigorously, ensuring that the mixture does not burn, and cook for 1-2 minutes. Add the water and lemon juice to the skillet, and simmer the sauce mixture for 5 minutes to cook out the raw tomato paste flavor.
1 tablespoon Tomato paste, 6 cloves Garlic, 1 ½ teaspoon Red chilli flakes, 1 teaspoon Smoked paprika, ⅛ teaspoon Cinnamon, ½ cup Water, 1 Lemon
Add the air fried potatoes to the skillet with the sauce, and toss to coat all of the potato cubes with the sauce. Finish with chopped parlsey, and serve.
¼ cup Flat leaf parsley

Notes

Give the potatoes time to boil: Do not rush boiling the potatoes. You want the potatoes to be tender enough that the shaking process adds little ridges that will crisp up in the air fryer. If the potatoes are not cooked enough, you will not achieve the same result.
Watch the heat: If the heat of your skillet is too high, the garlic, tomato paste, and spices will burn quickly. Keep your heat on the lower end, and if things brown too quickly, add your water in right away.
Skip boiling: If you'd prefer to skip the boiling process, soak the cubed potatoes for 20 minutes and pat dry before adding to the air fryer.
Sheet pan: This recipe can be made in the oven on a sheet pan. Preheat the oven to 425°F with a greased sheet tray inside the oven. Add the potatoes to the heated sheet tray to get a crisp exterior.

Nutrition