Batata Harra
Batata Harra, with its combination of bold flavors and pleasing texture, is an indispensable addition to any mezze assortment, offering a perfect contrast to milder dishes
Ingredients
- 500 g of potatoes cut into small cubes
- 3 tablespoons of olive oil
- 2 cloves of garlic minced
- 1/2 teaspoon of red chili powder adjust to your taste
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt to taste
- Juice of half a lemon
- 2 tablespoons of fresh coriander chopped
Instructions
- Cooking the potatoes: Boil the potato cubes in salted water until they are tender but firm. Drain them and let them dry.
- Frying: In a large pan, heat the olive oil over medium heat. Add the potatoes and fry them until they are golden and crispy, turning them regularly.
- Adding spices: Add the garlic, red chili, cumin, and ground coriander to the potatoes. Cook for another 1-2 minutes, stirring constantly.
- Seasoning: Remove from the heat, add the lemon juice and fresh coriander. Season with salt to taste.
- Serving: Serve the Batata Harra hot, as a crispy and spicy accompaniment in your mezze.
Tips
- Perfect Browning: Make sure to dry the potatoes well after boiling them to achieve a nice browning when frying.
- Adjusting spices: The amount of chili can be adjusted according to your preference for heat.
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A recipe proposed by Maison Marmite