`Roasted Potatoes with Garlic, Lemon, and Cilantro (Batata Hara) - Olive Oil Times

Roasted Potatoes with Garlic, Lemon, and Cilantro (Batata Hara)

These crispy potatoes with cilantro, garlic, and lemon are a Mediterranean classic for a reason. Light fluffy and absolutely mouthwatering, these potatoes won't last long at your next dinner party or get-together.
Roasted Potatoes with Garlic, Lemon, and Cilantro (Batata Hara)
Roasted Potatoes with Garlic, Lemon, and Cilantro (Batata Hara)
By Paul Kostandin
Oct. 5, 2020 10:33 UTC

These gar­lic-heavy pota­toes are a Lebanese and Meditteranean sta­ple known as Batata Hara. Crispy and fluffy, with a touch of spice, a ton of lemon, and cilantro, these won’t last long when your fam­ily gets their hands on them.

I like to use new pota­toes or mini Yukon Gold, which have a lit­tle more sweet­ness than your aver­age baker or Idaho. Try using fin­ger­lings, or pur­ple pota­toes for a dif­fer­ent twist on this Mediterranean clas­sic.

For this recipe, I rec­om­mend using a robust, spicy extra vir­gin olive oil with a pep­pery fla­vor to stand up to the lemon and cilantro. If you want to increase the spice level, try adding red pep­per flakes or a touch of cayenne pep­per. If you aren’t a fan of spicy foods, don’t worry — the paprika in the recipe is more for color than any added heat.


Roasted Potatoes with Garlic, Lemon, and Cilantro (Batata Hara)

Course: SidesCuisine: Mediterranean, LebaneseDifficulty: Easy


Prep time


Cooking time



These crispy pota­toes are heavy on the gar­lic and lemon. With just a touch of spice and a healthy amount of cilantro, this fla­vor­ful side dish will steal the show at your next potluck or din­ner party.


  • 12small Yukon Gold pota­toes cut into quar­ters

  • 2tbspchopped gar­lic

  • 2tbspchopped cilantro

  • 1/4 cuplemon juice

  • 1/2 cupextra vir­gin olive oil

  • 2tspkosher salt

  • 1tspground black pep­per

  • 1table­spoonpaprika


  • Preheat your oven to 375°F.
  • Place the quar­tered pota­toes into a bowl, add the gar­lic, extra vir­gin olive oil, salt, black pep­per and paprika.
  • Mix well.
  • Transfer the dressed pota­toes to a sheet tray and place them in the pre­heated oven.
  • Roast the pota­toes until they are ten­der, and golden brown.
  • Remove the tray of pota­toes from the oven and trans­fer the to a mix­ing bowl. (You can use the same bowl you used to dress the pota­toes if you like)
  • Add the lemon juice, and cilantro to the bowl.
  • Mix well.
  • Taste for sea­son­ing, adjust as nec­es­sary.
  • Serve hot!

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