Batata Harra: Middle Eastern Spicy Potatoes

Name: Batata Harra: Middle Eastern Spicy Potatoes
Prep time: 5 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 6 medium-sized gold potatoes; water; 3 tablespoons extra virgin olive oil; 2 garlic cloves; 2 teaspoons coriander seeds or a little more than 1 tsp ground coriander; 1 teaspoon crushed red pepper flakes; 2 teaspoon ground turmeric; 1 lime; 1 cup chopped fresh cilantro leaves; 1 cup chopped fresh parsley leaves; 1 cup chopped fresh dill; kosher salt and black pepper

User Reviews

5.0

144 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
6 servings
Calories
2105 kcal
Course
Side Dish
Cuisine
Middle Eastern

Batata Harra: Middle Eastern Spicy Potatoes

Pierce Dyer

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Easy vegan, gluten-free skillet potatoes prepared Middle Eastern-style with garlic, warm spices like turmeric, fresh herbs and a splash of lime juice! It's called batata harra, and it's ready in just 25 minutes, too! The best potatoes to use are all-purpose potatoes like Yukon gold potatoes. Serve these turmeric potatoes as a hearty side alongside baked kofta or pan-seared trout.

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Ingredients

Servings

6 medium-sized gold potatoes peeled
water
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons coriander seeds or a little more than 1 tsp ground coriander
1 teaspoon crushed red pepper flakes, more for later
2 teaspoon ground turmeric
1 lime, juice of
1 cup chopped fresh cilantro leaves
1 cup chopped fresh parsley leaves
1 cup chopped fresh dill
kosher salt and black pepper

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Instructions

Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
Toss in the potatoes, and mix well to coat. Add 1/2 of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.

Notes

Best potatoes to use: An all-purpose potato like Yukon gold potatoes is my preference.
How to adjust the heat: For a less spicy option, simply use less red pepper flakes. For more heat, add some cayenne pepper, harissa powder, or harissa paste.
Serving ideas: Serve batata harra as a side next to chicken souvlaki or pan-seared trout. Or, as part of a mezze feast with hummus, couscous salad, and roasted eggplant.
How to store and reheat leftovers: Leftover potatoes will keep in an airtight container for up to 4 days. Enjoy leftovers at room temperature, or reheat in a skillet with some olive oil until warmed through.
Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices, and more!

Nutrition Information

Show Details

Calories 210.5kcal (11%) Carbohydrates 33.4g (11%) Protein 4.4g (9%) Fat 7.6g (12%) Saturated Fat 1.1g (6%) Polyunsaturated Fat 0.9g Monounsaturated Fat 5.3g Sodium 125.2mg (5%) Potassium 890.1mg (25%) Fiber 5.2g (21%) Sugar 1.7g (3%) Vitamin A 1734.8IU (35%) Vitamin C 58mg (64%) Calcium 65mg (7%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 2105 kcal

% Daily Value*

Calories	210.5kcal	11%
Carbohydrates	33.4g	11%
Protein	4.4g	9%
Fat	7.6g	12%
Saturated Fat	1.1g	6%
Polyunsaturated Fat	0.9g	5%
Monounsaturated Fat	5.3g	27%
Sodium	125.2mg	5%
Potassium	890.1mg	19%
Fiber	5.2g	21%
Sugar	1.7g	3%
Vitamin A	1734.8IU	35%
Vitamin C	58mg	64%
Calcium	65mg	7%
Iron	3.1mg	17%