Batata Harra: A Zesty Twist for Your Roast

When it comes to potatoes, it’s easy to stick to tradition. But if you’re looking to add a little extra excitement to your Sunday roast, batata harra might just be the perfect solution.

These Arabic-style potatoes are crispy, zesty, and packed with flavour. Tossed in garlic, chilli flakes, coriander, and fresh herbs, they deliver the kind of punch that elevates any meal. The secret? A simple boil before crisping ensures a soft, fluffy interior and a beautifully golden, crunchy exterior.

Ingredients

• 700g small red potatoes 
• 60ml olive oil or vegetable oil
• 3 large cloves garlic, crushed
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp coriander powder
• 1/4 tsp chilli flakes (adjust to taste)
• 1/2 tsp dried dill (optional)
• Handful of fresh parsley
• Juice of 1/2 lemon

Method

1. Start by boiling the potatoes whole for about 10-15 mins until a fork can be inserted (but they are not overly soft)
2. Meanwhile finely chop the parsley and crush the garlic
3. Once boiled, rinse the potatoes to cool them, then chop into bite size pieces (I keep the peel on which is optional)
4. Heat the oil in a skillet on medium heat and add the garlic and chilli flakes and mix for a minute (make sure the garlic doesn’t burn or brown too much)
5. Add the potatoes right into the pan and season with the salt, paprika, coriander, parsley and dill
6. Allow the potatoes to crisp up for 5-7 minutes, stirring occasionally to brown all sides
7. When they’re ready, squeeze the lemon juice on top, and turn off the heat. Serve as a side and enjoy!