Batata Harra
The ultimate comfort food, Batata Harra combines crispy roasted potatoes with a burst of spices and fresh herbs. Perfect for an easy weeknight dinner, this dish will tantalize your taste buds and leave you craving more!
Equipment
- Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- Large skillet or frying pan
- Tongs or spatula
- Paper Towels or wire rack
- Citrus juicer (optional)
Ingredients
- 2 pounds g Potatoes Peeled and cut into ¾-inch cubes.
- 2 tablespoons ml Olive oil For roasting.
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 2 tablespoons ml Olive oil
- 4 cloves Garlic Minced.
- ½ teaspoon Red chili flakes Adjust to taste.
- 1 teaspoon Paprika Please specify sweet or smoked.
- 1 bunch Fresh cilantro leaves About ½ cup loosely packed.
- ½ Lemon Juiced (about 1 tablespoon).
Instructions
- Preheat your oven to 400°F (200°C). It’s important to ensure that your oven is hot enough to get that beautiful roast on the potatoes.
- Line a baking sheet with parchment paper. This helps prevent the potatoes from sticking and makes for an easier cleanup afterwards.
- In a large mixing bowl, toss the cubed potatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper until they are evenly coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. It’s crucial not to overcrowd them as they need space to roast properly.
- Roast the potatoes for about 40 minutes. Flip them halfway through the cooking time to ensure they brown evenly on all sides, and keep an eye on them until they’re crisp and tender.
- If you want to try the frying method, first pat the roasted potatoes dry. Heat about 1 inch of oil in a large skillet to 350°F (180°C). Fry the potatoes in batches for about 15 minutes per batch, or until they are golden brown.
- Once fried, drain the potatoes on paper towels to remove excess oil.
- Now, let’s make the sauce! In a skillet over medium-low heat, warm another 2 tablespoons of olive oil. Add the minced garlic and red chili flakes; cook until fragrant, about 1 minute.
- Stir in the paprika and chopped cilantro leaves. This adds a burst of flavor and color to the dish.
- Finally, add the roasted potatoes to the skillet, tossing them with tongs until they are well coated in the sauce.
- Transfer everything to a serving dish, garnish with extra cilantro, and drizzle fresh lemon juice over the top. Serve hot and enjoy!
Notes
- Choosing the Right Potatoes: Not all potatoes are created equal! For roasting, you want varieties like Russets or Yukon Golds that will get crispy.
- Crunch Factor: For extra crispiness, make sure to turn the potatoes halfway through roasting. This also prevents them from steaming.
- Spice Level: Adjust the heat by varying the amount of red chili flakes according to your taste preferences. Feel free to swap them for fresh chilis if you prefer.
- Serving Suggestions: Batata Harra pairs wonderfully with grilled meats, fresh salads, or even yogurt sauces for dipping!