Spicy Garlic Roast Potatoes-Batata Hara – Who doesn’t love potatoes especially when the concept of making them is so simple? This recipe is crispy potatoes tossed with garlic, chili, spring onion, and garnished with fresh coriander.
Served hot, warm, or cold, this would be great alongside a roast chicken or even a lamb roast. I love the freshness the coriander brings to this dish. I can eat it on its own. I can honestly say that the potatoes are usually eaten before dinner is served in our home. Once the potatoes are cooked, it takes just 5 minutes to make this vibrant green colour and flavourable side dish.
- 3 potatoes large cut into cubes
- 4 garlic cloves finely chopped
- 1 long red chili finely chopped
- 2 tablespoon olive oil
- 2-3 tablespoon lemon juice
- 2 sprigs spring onion
- salt to season
- ½ cup coriander finely chopped
Which variety of potatoes to use: Roasting – king Edwards, Frying – dutch cream or for an excellent all-rounder – Sebago. Know your potato guide
You can do this in two ways;
Deep-fry – Heat oil, salt potatoes and fry until crisp. Drain onto a paper towel-lined plate.
Oven-Bake – Coat the potatoes in olive oil and season with salt. Preheat oven to 190°. Bake for 45 minutes or until crispy and golden brown.
Place a large frying pan over medium-high heat. Add olive oil, garlic, and chili and sauté for 1–2 minutes until the garlic softens. Add cooked potatoes and spring onion and toss lightly. Pour lemon juice over hot potatoes and toss to coat. Remove from heat.
Season with salt. Garnish with coriander.
Serves 4 people as a side dish
Why You will love this dish:
Crisp – Spicy – Fresh
Easy to make and Perfect to serve