Can’t go wrong with such a classic recipe as the spicy garlic roast potatoes (Batata Hara). After all, who doesn’t love potatoes especially when the concept of making them is so simple? This recipe is all about perfectly crispy potatoes tossed with garlic, chilli, and spring onion, and garnished with fresh coriander. Once the potatoes are cooked, it takes just 5 minutes to make this vibrant green colour and flavourful side dish.
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. In fact, these potatoes are usually eaten before dinner is served in our home
You can do this in two ways:
– Deep-fry – Heat the oil, salt the potatoes and fry them 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 chilli and sauté for 1–2 minutes until the garlic softens. Add cooked potatoes and spring onion and toss lightly. Pour lemon juice over the hot potatoes and toss to coat. Remove from heat.
Season with salt. Garnish with coriander.