Batata Harra: Middle Eastern Spicy Potatoes
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
6 servings
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Calories
2105 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Batata Harra: Middle Eastern Spicy Potatoes
Description
Batata Harra: Middle Eastern Spicy Potatoes begins with boiling Yukon gold potatoes until tender but firm, then cutting them into bite-sized pieces. The potatoes are then sautéed in olive oil with minced garlic, crushed red pepper flakes, coriander seeds, and turmeric to infuse vibrant, earthy, and spicy notes. Lime juice is added for acidity, followed by throwing in a generous amount of fresh chopped cilantro, parsley, and dill to impart brightness and herbal fragrance.
This salad combines spicy, tangy, and herbaceous flavors, along with a tender but slightly firm potato texture. It can be served warm or at room temperature, making it a versatile side dish for grilled meats, poultry, or as part of a mezze spread.
Adjusted heat levels can be achieved by varying the amount of red pepper flakes or by adding harissa powder or cayenne pepper for more intensity. Leftovers can be stored in an airtight container for up to four days and reheated in a skillet with olive oil.
Ingredients
- 6 potato peeled, medium-sized; gold variety
- water
- 3 tablespoons extra virgin olive oil
- 2 garlic minced, cloves
- 2 teaspoons coriander seeds or a little more than 1 tsp ground coriander
- 1 teaspoon crushed red pepper flakes more for later
- 2 teaspoon Turmeric ground
- 1 lime juice of
- 1 cup cilantro fresh, chopped leaves
- 1 cup parsley chopped fresh leaves
- 1 cup dill chopped, fresh
- kosher salt
- black pepper
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
- Yukon gold potatoes are preferred for their medium starch and ability to hold shape when boiled.
- Reduce crushed red pepper flakes for milder heat or add cayenne/harissa powder for extra spiciness.
- Serve Batata Harra alongside dishes like chicken souvlaki, pan-seared trout, or as part of a Mediterranean mezze with hummus and couscous salad.
- Store leftovers up to 4 days refrigerated; reheat gently in a skillet with olive oil or enjoy at room temperature.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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