Hasselback Batata Harra Recipe – Crispy Lebanese Potatoes with Toum & Fresh Tabbouleh

Hasselback Batata Harra Recipe

This Hasselback Batata Harra recipe transforms classic Lebanese spiced potatoes into a crispy, visually stunning appetizer with bold garlic and herb flavours. Featured on CombiNATION Plates and hosted by Craig Wong, this easy recipe combines golden roasted potatoes, creamy toum, and fresh tabbouleh for a dish that’s perfect for sharing.

The Inspiration

Batata Harra is a beloved Lebanese dish known for its crispy potatoes tossed in garlic, chili, and herbs. In this version, Craig Wong gives the dish a modern twist by using the Hasselback technique, creating layers that crisp beautifully while absorbing rich flavours. Paired with toum—a classic garlic sauce—and bright, herbaceous tabbouleh, this dish reflects the vibrant, fresh, and bold flavours of Lebanese cuisine while adding a contemporary presentation. As seen on CombiNATION Plates, it’s a perfect example of how simple ingredients can be elevated with technique and creativity.

Ingredients

Roasted Potatoes

• 2 large yellow flesh potatoes, cut hasselback style (see *Note)
• ½ cup (120 ml) crumbled Jebneh Bayda, or any other Lebanese white cheese
• 2 tablespoons (30 ml) olive oil
• 3 tablespoons (45 ml) butter, melted
• 2 tablespoons (30 ml) chopped fresh parsley
• 1 tablespoon (15 ml) minced garlic
• 1 teaspoon (5 ml) chili flakes
• ½ lemon, juice
• Salt

Toum

• 18 cloves (or ½ cup/120 ml) garlic, cold
• 1 teaspoon (5 ml) salt
• 1 lemon, juice (or ¼ cup/60 ml)
• 1 ½ cups (350 ml) vegetable oil

Garnish

• Pickled red cabbage
• Prepared tabbouleh salad

Method

For the Roasted Potatoes

• Preheat oven to 375 F (190 C).
• Carefully separate the hasselback potato slits and open slightly, taking care not to break the potato into pieces. As you open, fill each gap with a little bit of cheese to keep it open.
• Place the potato on a lined tray and drizzle on oil, season with salt.
• Transfer tray to oven and roast for 25 minutes.
• Mix butter, parsley, garlic, chili flakes, lemon, and salt in a bowl. Add over the potato as soon as it comes out of the oven.
• Keep warm.

For the Toum

• Add garlic and salt to a food processor and process until fairly smooth. Do not overheat.
• While the processor is running, alternate adding the oil and lemon to the garlic in a steady even stream until a thick, creamy mayonnaise-style sauce is formed.
• Reserve cold until ready to serve.

To Serve

• Place a dollop of the toum onto a dark plate.
• Use the back of the spoon to spread into a rectangular shape, then swipe from left to right leaving high edges.
• Add potato over the swipe in the same direction.
• Garnish the plate and top of the potato with tabbouleh.
• Add a final garnish of pickled purple cabbage.

*Note

Cutting Hasselback Potatoes

• Lay a pair of chopsticks on a clean surface, left to right, parallel, with a gap between them.
• Find a ‘flattish’ side of a clean, scrubbed potato. Lay the potato, ‘flattish’ side down, between the chopsticks. Pull the sticks in tight to the potato. The chopsticks are a guide to make sure the potato is not cut completely through.
• Starting at one end of the potato, use a sharp knife to make a series of slits, 1/8 – ¼ inch (3 – 6 mm) apart. Cut down to the level of the chopsticks and leave the bottom intact.
• If not using right away, cover and store the potato in cold water to prevent oxidation.

Serving Suggestions

This Hasselback Batata Harra recipe is perfect as a shareable appetizer for casual gatherings, dinner parties, or as part of a mezze spread. Serve it warm with extra toum on the side for dipping, alongside other small plates like hummus, grilled meats, or fresh salads. The crispy, buttery potatoes pair beautifully with the bright acidity of tabbouleh and pickled cabbage, creating a balanced bite every time. For drinks, a crisp white wine, sparkling water with lemon, or a light beer complements the garlic-forward flavours and keeps the dish refreshing and approachable for guests.

Final Thoughts

This Hasselback Batata Harra recipe is a celebration of bold Lebanese flavours presented in a modern, approachable way. With its crispy layers, rich garlic sauce, and fresh herbaceous toppings, it delivers both comfort and sophistication in every bite. Inspired by CombiNATION Plates and Craig Wong’s creative style, this dish proves that even simple ingredients can shine with the right technique and flavour combinations.