Lebanese-style herby spicy potatoes (Batata harra)
Looking for an easy, healthy, and crowd-pleasing side dish? These crispy herb-roasted baby potatoes are everything you need in one bowl—naturally gluten-free, packed with fresh greens, and full of bold, aromatic flavor. They make the perfect companion to roasted meats, grilled vegetables, or even as a hearty plant-based main.
This recipe starts with baby potatoes roasted at high heat for a golden, crispy finish. Then, while they’re baking, you whip up a fragrant herby mixture made with garlic, parsley, cilantro, mint, and a touch of chili flakes for heat. Finished with a splash of lemon juice, the mix is tossed with the hot potatoes for a vibrant, zesty coating that brings every bite to life.
What makes this dish so appealing?
Easy to Make: Just roast, stir, and toss. Minimal prep, big payoff.
Healthy & Wholesome: Naturally gluten-free and made with real, whole-food ingredients.
Loaded with Greens: Fresh herbs don’t just add flavor—they bring antioxidants and digestive benefits too.
Versatile: Serve it warm or at room temperature. Great for meal prep, potlucks, or quick dinners.
Proof that healthy food doesn’t have to be bland, these potatoes are rustic, satisfying, and full of personality. Just the way real food should be.
RECIPE
Ingredients
For the potatoes:
5 lbs baby potatoes
¼ cup avocado oil
1 Tbsp pink Himalayan salt
For the herby mixture:
3 Tbsp olive oil
6 garlic cloves, minced
A handful of finely chopped parsley
A handful of finely chopped cilantro
A handful of finely chopped mint
1 Tbsp chili flakes
2 Tbsp lemon juice
Instructions
Preheat your oven to 450°F.
Wash and quarter the baby potatoes. Place them in a large bowl, add the oil and salt, and toss well to ensure all pieces are evenly coated.
Spread the potatoes on a parchment-lined baking tray in a single layer. Bake for 30 minutes, stirring halfway through to ensure even browning.
While the potatoes are baking, prepare the herby mixture.
Tip: Wash and dry the herbs thoroughly before chopping to prevent splattering when added to hot oil.
Heat the olive oil in a small pan. Add the minced garlic and chili flakes and sauté for about 30 seconds, just until fragrant.
Stir in the chopped herbs, mix well, then turn off the heat. Add the lemon juice at the end and stir to combine.
Once the potatoes are golden and crispy, transfer them to a large mixing bowl. Pour the herby mixture over the top and toss well until all the potatoes are evenly coated.
Serve warm with your favorite grilled meat, and enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana