Batata Harra (Spicy Roasted Potatoes with Coriander and Chilli)
Why this recipe works
- Crisp roasted potatoes: Roasting the potato chunks first gives them golden edges before they are tossed through the aromatic chilli oil.
- Aromatic finish: Garlic, chilli and cumin build savoury warmth, while fresh coriander adds a bright herbal lift at the end.
- Fresh citrus balance: Lemon juice is added off the heat, keeping the flavour sharp and clean against the olive oil and roasted potatoes.
Get the most out of this recipe
Adjust the heat
- For gentler heat: Remove the chilli seeds before chopping, or use a milder fresh chilli such as jalapeño.
- For more punch: Use a hotter red chilli or add a small pinch of chilli flakes to the garlic oil.
- Keep it bright: If the chilli tastes strong, finish with a little extra lemon juice to sharpen and balance the heat.
Texture tips
- Give the potatoes space: Spread the chunks in a single layer so they roast rather than steam.
- Turn once, not constantly: Letting the potatoes sit against the hot tray helps the edges develop colour and a better crust.
- Serve promptly: Batata harra is best served soon after tossing, while the edges are still crisp and the herbs taste fresh.
Ingredient notes
- Use fresh coriander: Fresh coriander is important here; dried coriander will not give the same leafy brightness.
- Lemon lifts the dish: Add the lemon juice after the pan comes off the heat so its flavour stays fresh rather than muted.
- Parsley changes the profile: Parsley works as a milder alternative, but the dish will taste less distinctive than with coriander.
Make-ahead tips
- Prep ahead: The garlic, chilli, coriander and lemon can be prepared before roasting so the final toss is quick.
- Best served fresh: The potatoes keep, but the crisp texture and fresh herb flavour are at their best straight after cooking.
- Re-crisp before serving: Reheat leftovers on a baking tray at 200°C (390°F) until piping hot, then refresh with lemon if needed.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Cut the potatoes into 2 to 3 cm chunks and tip onto a baking tray.
- Add 3 tbsp of the olive oil, the fine sea salt, and the ground cumin, then toss well to coat. Roast for 30 to 35 minutes, turning once, until deeply golden and crisp at the edges.
- While the potatoes roast, finely chop the garlic, finely chop the red chilli pepper, and roughly chop the fresh coriander. Juice the lemon into a small bowl.
- Warm the remaining 2 tbsp olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook for 30 to 60 seconds until fragrant, keeping the garlic pale.
- Add the hot roasted potatoes to the pan and toss to coat in the garlic and chilli oil. Take off the heat, add the lemon juice and fresh coriander, and toss again until glossy and evenly coated.
Recipe notes
Tips
- For the best crispness, spread the potatoes in a single layer with a little space between pieces so they roast rather than steam.
- If you are sensitive to heat, remove the seeds from the red chilli pepper before chopping.
- Serve straight away while the potatoes are at their crispest and the coriander is fresh.
Substitutions
- Replace Fresh coriander with Fresh parsley for a milder, more herbaceous finish.
- Replace Ground cumin with Smoked paprika for a smokier flavour profile.
- Replace Red chili pepper with Jalapeno pepper for a gentler heat.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 10 to 15 minutes until piping hot and re-crisped; add a fresh squeeze of lemon before serving if you like.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
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