Batata Harra with Roasted Garlic & MInt Labneh

Serves 4 | Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes

Batata Harra — “spicy potatoes” — is a Levantine classic: crispy, golden potatoes tossed with garlic, cilantro, lemon, and a hint of heat. Here, they’re served over a cool, swooshy layer of Yaza Roasted Garlic & Mint Labneh, adding tang, creaminess, and the perfect contrast to the warm, crispy potatoes. It’s mezze magic.

 

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Batata Harra with Roasted Garlic & Mint 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 & Mint Labneh. It’s spicy, tangy, garlicky, and absolutely addictive.
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Ingredients
  

For the Potatoes:
  • 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
For Serving:
  • 1 cup Yaza Roasted Garlic & Mint Labneh
  • Lemon wedges
  • Extra herbs for garnish

Method
 

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
  1. In a small skillet over medium heat, add a splash of olive oil.
  2. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly and becomes fragrant.
Build the Flavor
  1. Transfer the hot potatoes to a bowl.
  2. Add the warmed tomato paste, garlic, lemon juice, and cilantro/parsley.
  3. Toss until everything is evenly coated and glossy.
Prepare the Labneh Base
  1. Spread the Yaza Roasted Garlic & Mint Labneh onto a serving plate, swooshing it into a thick, pretty base.
Assemble
  1. Spoon the warm Batata Harra over the labneh.
  2. Garnish with extra herbs and serve with lemon wedges.
Serve
  1. Enjoy immediately — the contrast of hot potatoes and cool labneh is chef’s kiss.