Originated in Syria, Batata Harra, or Spicy Potatoes, is a delicious side dish best served warm. Consider making this twist on your classic oven-roasted potatoes for dinner tonight!
Batata Harra Yields: 4-6 servings
5 large Potatoes, washed, peeled, chopped.
2-3 Garlic cloves, minced
3/4C Cilantro (coriander), coarsely chopped
Juice of 1/2 lemon, about 3tsp fresh lemon juice
3tbsp Extra virgin olive oil
Salt and Pepper to taste
Preheat oven to 410°F and select the roast option if your oven provides that.
Start by washing and peeling the potatoes. Next, cut the potatoes so that they are about bite size pieces, as pictured. Place cut potatoes on parchment paper on a baking sheet/pan. Drizzle olive oil to coat, and season with salt.
Tip: I prepare the potatoes ahead of time. Place potatoes in a bowl once they’ve been cut, add very cold/ice water, and place in the fridge. Once you’re ready to use them, they’ll be crisp and will have maintained their colour; saving you much needed time for other things.
Place pan in oven for 30 minutes, or until the edges of the potatoes are crispy and golden brown.
While the potatoes are baking in the oven, prepare your cilantro. Wash well and roughly chop cilantro until it closely resembles the picture below. Don’t worry, it need not be perfect – the pictures are just guidelines for your benefit!
Tip: Any left over cilantro can be placed in a resealable bag and put in the freezer for future use! Nothing goes to waste in this household!
Once the potatoes are out, place in your serving bowl and add the cut cilantro. Next, using a microplane (pictured) or a garlic press, mince/grate the garlic, add to potatoes and cilantro, and stir. Add salt and pepper to taste.
Your dish is ready to serve! Just remember to leave some for others…because you won’t be able to stop eating them once you start! Bon appétit! xo