Batata Harra (Spiced Potatoes)
This delicious potato dish is often served as a side, appetizer, or even for brunch. It has a kick of heat but the acidity of the lemon balances that out. I personally love anything to do with potatoes. They are so versatile and definitely a favorite veggie of mine. In this dish, the potatoes are pan-seared to a nice crisp yet tender in the center with a mouthful of flavor. There are many variations to this Middle Eastern potato dish but this is my take on it. I hope you enjoy!
Servings: 1-2 people
Total Time: approx. 20-30 minutes
2 large potatoes cut into small cubes, parboiled
Salt & Pepper to taste
1 tbsp. smoked paprika or Aleppo pepper
1/2 tbsp. garlic powder
1/3 cup chopped cilantro
4 minced garlic cloves
4 tbsp of oil, divided
2 tbsp. of Harissa
1/2 a fresh lemon’s juice
1 spring onion chopped
In a skillet, add 3 tbsp of oil on medium heat. Add the potatoes to the pan. Season the potatoes with salt, pepper, paprika, and garlic powder. Let this cook on each side for 5-7 minutes to achieve a golden color.
Then, add the harissa sauce to the pan. Mix it in and in a separate pan sautee the garlic in the remaining oil then add to the potatoes once crisp.
Add the cilantro and lemon juice too and mix everything together.
Place the potatoes on the desired serving plate. Top with a sprinkle of salt and scallions.
Can I use sweet potatoes in place of russets?
Yes, you can Ilene. However, sweet potatoes are a little tougher so they will take longer to cook. I recommend cutting them in small dices and even boiling them for a few minutes to make them a bit softer before pan-frying them!
This was wow! Changed a few things and it was still amazinggg, definitely will be making it again inshaAllah. Thanks for sharing!