Name: Batata Harra with Roasted Garlic Labneh
Cuisine: Lebanese
Ingredients: 4 cups potatoes (diced into small cubes); 2 tablespoons olive oil; 2 cloves garlic (minced); 1 tablespoon tomato paste; 1 teaspoon paprika; ½ teaspoon Aleppo pepper (or chili flakes); ½ teaspoon salt; ¼ cup chopped cilantro or parsley; Juice of ½ lemon; 1 cup Yaza Roasted Garlic Labneh; Lemon wedges; Extra herbs for garnish

Batata Harra with Roasted Garlic Labneh

Batata Harra — “spicy potatoes” — is a Levantine staple known for its crispy edges, garlicky punch, and bright lemony-herby finish. This version gets an extra boost of richness from a spoonful of tomato paste warmed in the pan, then served over a cool, creamy layer of Yaza Roasted Garlic Labneh. It’s spicy, tangy, garlicky, and absolutely addictive.

Ingredients 12

Steps 12

Make it

Roast the Potatoes

1
Preheat oven or airfryer to 425°F (220°C).
2
Toss potatoes with olive oil, paprika, Aleppo pepper, and salt.
3
Roast for 20–25 minutes, stirring halfway, until crispy and golden.

Toast the Tomato Paste

4
In a small skillet over medium heat, add a splash of olive oil.
5
Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly and becomes fragrant.

Build the Flavor

6
Transfer the hot potatoes to a bowl.
7
Add the warmed tomato paste, garlic, lemon juice, and cilantro/parsley.
8
Toss until everything is evenly coated and glossy.

Prepare the Labneh Base

9
Spread the Yaza Roasted Garlic Labneh onto a serving plate, swooshing it into a thick, pretty base.

Assemble

10
Spoon the warm Batata Harra over the labneh.
11
Garnish with extra herbs and serve with lemon wedges.

Serve

12
Enjoy immediately — the contrast of hot potatoes and cool labneh is chef’s kiss.