Batata Harra-Spicy Roast Potatoes

Name: Batata Harra-Spicy Roast Potatoes
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

Can’t go wrong with the classic spicy garlic roast potatoes (Batata Harra) tossed with garlic, chili, spring onion, and fresh coriander.

PREP TIME

15 minutes

COOK TIME

45 minutes

SERVES

About this recipe

Can’t go wrong with such a classic recipe as the spicy garlic roast potatoes (Batata Harra). 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

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Ingredients

6 potatoes large cut into cubes
8 garlic cloves finely chopped
2 long red chili finely chopped
4 tablespoon olive oil
5 tablespoons lemon juice
4 sprigs spring onion
salt to season
¾ cup coriander finely chopped

Notes from Rouba

Which variety of potatoes to use: for roasting – King Edward, for frying – dutch cream or for an excellent all-rounder – Sebago. Know your potato guide.

Method

Step 1.

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.

Step 2.

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.

Step 3.

Season with salt. Garnish with coriander.