Batata harra (spicy coriander potatoes)
Middle Eats · ♥ 634 likes · 16.7K views · 3 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg potatoes
- 1 whole lemon
- 4 cloves garlic cloves
- 1 whole red chilli
- 1 bunch coriander
- 30 ml olive oil
- 30 ml vegetable oil
- ¼ tsp chilli powder
- ¼ tsp paprika
- 1 tsp salt
- ½ tsp pepper
Peel the potatoes and cut into 1 cm (half-inch) cubes of similar size so they cook evenly.
Batata harra and its ingredients
In a mixing bowl toss the potatoes with the vegetable oil and half the salt and pepper until evenly coated.
Preheat the oven to 180 C. Spread the potatoes evenly on a non-stick foil-lined tray and bake 30 to 50 minutes until golden brown and crispy.
Peel and finely mince the garlic. Slice the chilli into thin rounds, removing the seeds if hot. Wash and finely chop 10 to 15 stalks of coriander, leaving out the stalk ends. Halve and juice the lemon.
Heat the olive oil in a small saucepan over medium heat; add the garlic, then the chilli, the remaining salt and pepper, the paprika and chilli powder. Cook 30 seconds to 1 minute until the garlic is cooked through.
Add the garlic mixture to the roasted potatoes, then the lemon juice and a handful of chopped coriander; mix, scraping from the bottom.