Batata Harra-MIDDLE EASTERN POTATOES
Vibrant green colour potatoes are boiled and cooked with garlic, red pepper flakes, lime juice, cilantro and parsley. Simple but the result is mouthwatering! Can be enjoyed as a salad, a side dish or part of a mezze feast. Batata Harra has so many variations in the Middle East.
5-6 medium Potatoes (suitable for boiling)
2 tbsp Olive oil
2 tsp Coriander whole seeds
1-2 tsp Red chili flakes
2 Garlic cloves (chopped finely)
2 tsp Turmeric
1 cup Cilantro chopped finely
1 cup Parsley leaves chopped
1-2 Limes (to your taste)
Salt and Pepper as per your taste
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 approximately 10 minutes. Potatoes vary so keep checking.
Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes.
In a wok/heavy base pan add the oil and stir in the garlic, coriander seeds, red chili flakes and stir. Then add turmeric and lime juice.
Toss in the potatoes, and mix well to coat. Add 1/2 of the fresh cilantro and parsley. On a low heat cook for a further 5-8 minutes. Add salt and black pepper to your taste.
Remove from heat. Before serving add red chili flakes, extra lime juice if you like and the remaining cilantro and parsley.
Tastes best warm,