Batata Harra | Spicy Roasted Potatoes
This Batata Harra / spicy potatoes recipe will quickly become your favorite way of cooking potatoes! They're fluffy on the inside and crispy on the outside, and bursting with garlic, herbs, and warm spices.
Ingredients
- 10 potatoes peeled
- 4 Tbsp olive oil
- 4 cloves garlic chopped
- 3 tsp coriander seeds
- 2 tsp smoked red pepper flakes or smoked paprika
- 2 tsp turmeric powder
- 1 lemon only the juice
- 3 Tbsp parsley chopped
- 2 Tbsp dill chopped
- 1 tsp chili powder
- salt to taste
Instructions
- In a large pot, add the peeled potatoes and cover with water.
- Bring to a boil over high heat, then reduce to low and let them cook until half done, about 5 to 7 minutes.
- Drain the potatoes, let them cool, and cut into cubes.
- In a large skillet, heat the olive oil.
- Stir in the garlic, coriander seeds, and turmeric. Saute for 30 seconds.
- Add the potatoes, red pepper flakes, and chili powder. Mix to combine.
- Cook for 5 to 7 more minutes, until they get a crispy golden crust.
- Drizzle the lemon juice on top.
- Add the herbs and mix to combine. Add salt to taste.
- Remove from heat and serve these spicy potatoes with fresh chopped parsley on top.
Notes
Despite the name, these potatoes aren't oven-roasted: they're par-boiled, then pan-fried in a skillet, which is what gives them their crispy golden crust. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a hot skillet to bring back the crispness. Serve as a spicy side dish or bulk it up into a light main.