Keeping up with the #veganuary theme here is another delicious #vegan recipe for “Batata Harra” translating to spicy Potatoes. This is usually presented as a side dish or part of a mezzeh platter but I can eat this all day long as a main meal with some hummus on the side. The potatoes are normally fried but I like to roast mine to give them a super crispy crunchy outer shell. Make sure to make double or triple the recipe because I can guarantee you there won’t be any left!
- 1 kg largely diced King Edward Potatoes or Russet Potatoes (or another potato with a high starch content)
- 3 tbsp olive oil
- 1 cup of chopped coriander/cilantro
- 1 diced red chili pepper
- 1 tbsp olive oil
- 2 tbsp mashed garlic
- 1 tbsp of lemon juice
Place cut and washed potatoes in a large pot filled with boiling salted water and boil for 15 minutes. Drain and place in a large bowl.
Add 3-4 tbsp olive oil and salt to taste. Mix while still hot and spread on two flat sheet trays making sure they are not over crowded.
Bake on 200C/395F for 45-50 minutes or until crispy and golden.
In a shallow frying pan heat the 1 tbsp olive oil and add the chili pepper and garlic and fry until fragrant for about one minute. Take off heat and add the coriander and lemon juice. Pour immediately on top of the roasted potatoes.
Mix to ensure the potatoes are very well coated and serve immediately.