Smashed potatoes with batata harra inspired chilli garlic sauce
Middle Eats · ♥ 2.3K likes · 40.7K views · 9 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g baby potatoes
Put the washed potatoes in a large pot, add the salt and cover with room temperature water.
- 2–3 pinches salt
- water
Bring slowly to a full boil, then set a timer for 20 minutes; a fork should sink right through.
- 2 tbsp vegetable oil
Pour the vegetable oil onto a non-stick or lined oven tray, add the potatoes and shake to coat.
Dip a flat sturdy cup in the oil and smash each potato to about half a centimetre thick, spaced apart, splitting over two trays if needed.
- 1 whole red chilli
Roast at 200 degrees celsius for 40 to 60 minutes, flipping them about 25 minutes in; pull the thin ones early if they char.
- 2–3 cloves garlic
- ½ tsp salt
Roughly chop the chilli and crush it with the garlic and salt in a pestle and mortar to a fine smooth paste.
Batata harra-style chili garlic paste
- ½ tsp paprika
- ¼ tsp black pepper
- ½ tbsp olive oil
Mix in the paprika, black pepper and olive oil until it emulsifies.
- ½ tbsp olive oil
Cook the paste in a pan over medium heat with half a tablespoon of olive oil for 60 to 90 seconds until fragrant.
- coriander
- 1 tbsp lemon juice
Toss the potatoes in a bowl with all the fried chilli paste, the lemon juice and the chopped coriander, gently but thoroughly.
- lemon zest
Pile on a plate and garnish with coriander, diced red chilli and a little lemon zest.