Batata Harra Spicy Potatoes with Cilantro

By AislePrompt Editorial · Published 2026-10-14 · Updated 2026-10-14

Crispy cubes of golden potato tossed with garlic, Aleppo pepper and a big handful of fresh cilantro, finished with lemon. It's a bold, zesty mezze favorite that also works as a side dish. This Syrian-inspired vegetarian recipe (vegan, gluten-free), ready in about 55 minutes, pairs extra-virgin olive oil, garlic cloves, minced, fresh cilantro, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs russet or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 1/4 cup, divided extra-virgin olive oil
• 6 garlic cloves, minced
• 1 1/2 cups fresh cilantro, finely chopped
• 2 tsp Aleppo pepper flakes
• 1/2 tsp red chili flakes or 1 minced fresh red chili
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 3 tbsp fresh lemon juice
• 1 1/2 tsp kosher salt
• 1 lemon wedges, for serving

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat the oven to 450°F (230°C). Put the potato cubes in a pot of cold salted water, bring it to a boil, and parboil for 4 minutes. Drain well and let them steam dry for 5 minutes.
2. Step 2: Toss the potatoes with 3 tbsp olive oil, 1 tsp salt and the paprika. Spread them in a single layer on a large rimmed baking sheet.
3. Step 3: Roast for 30-35 minutes, turning once halfway, until the potatoes are deep golden and crisp on the edges.
4. Step 4: While they roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-low heat. Add the garlic and cook for 1 minute until fragrant but not browned. Stir in the Aleppo pepper, chili flakes, coriander and cumin and cook for 30 seconds. Add 1 cup of the cilantro and stir for 30 seconds until wilted.
5. Step 5: Add the roasted potatoes to the skillet and toss to coat in the garlic-cilantro mixture. Take the pan off the heat and stir in the lemon juice and the remaining 1/2 tsp salt.
6. Step 6: Move to a serving plate, scatter the remaining cilantro over the top, and serve warm with lemon wedges.