Batata Harra: Middle Eastern Spicy Potatoes
Easy vegan, gluten-free skillet potatoes prepared Middle Eastern-style with garlic, warm spices like turmeric, fresh herbs and a splash of lime juice! It's called batata harra, and it's ready in just 25 minutes, too! The best potatoes to use are all-purpose potatoes like Yukon gold potatoes. Serve these turmeric potatoes as a hearty side alongside baked kofta or pan-seared trout.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 medium-sized gold potatoes (peeled)
- Water
- 3 tablespoons Extra virgin olive oil
- 2 garlic cloves, (minced)
- 2 teaspoons coriander seeds or a little more than 1 tsp ground coriander
- 1 teaspoon crushed red pepper flakes, (more for later)
- 2 teaspoon ground turmeric
- 1 lime, (juice of)
- 1 cup chopped fresh cilantro leaves
- 1 cup chopped fresh parsley leaves
- 1 cup chopped fresh dill
- Kosher salt and black pepper
Instructions
- 1
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 for 10 minutes or so. The potatoes should be cooked through but still firm.
- 2
Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
- 3
Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
- 4
Toss in the potatoes, and mix well to coat. Add 1/2 of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
- 5
Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.