Green Batata Harra 🌱 (Spicy Lebanese Mezze Potatoes)

Name: Green Batata Harra 🌱 (Spicy Lebanese Mezze Potatoes)
Total time: 1800 s
Cuisine: British
Ingredients: 2 large potatoes - cubed; 1 red chilli -chopped (and/or crushed chilli flakes); 3 cloves garlic - crushed; 1/2 teaspoon turmeric (you can sub for Lebanese chilli paste for variation); 1 teaspoon coriander seeds; 1 pinch mustard seeds (optional); 1 pinch cumin seeds (optional); 1 bunch coriander; 1/2 bunch mint (optional); 1/2 bunch parsley (optional); 1 lemon (or lime is also nice for a variation); 1 pinch sea salt; 3 tablespoons rapeseed oil (or cooking oil of your choice)

Rachel @rachel

Oxford, England

These spicy little potatoes are fresh and zingy with lots of fresh herbs from the garden and (my favourite things to use in everything) lots of chilli and garlic! I have made these a really green version for my green cookbook challenge, so loads of extra green herbs. You can cook the parboiled potatoes in the oven and spray with rapeseed oil for a healthier version. They go really well with my hummus, baba ghanoush, spinach and zaatar flatbreads - perfect for a ‘small plate’ sharing picnic platter 🌱🌿😋
#mycookbook

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Ingredients

30 minutes

2large potatoes - cubed
1red chilli -chopped (and/or crushed chilli flakes)
3 clovesgarlic - crushed
1/2 teaspoonturmeric (you can sub for Lebanese chilli paste for variation)
1 teaspooncoriander seeds
1 pinchmustard seeds (optional)
1 pinchcumin seeds (optional)
1 bunchcoriander
1/2 bunchmint (optional)
1/2 bunchparsley (optional)
1lemon (or lime is also nice for a variation)
1 pinchsea salt
3 tablespoonsrapeseed oil (or cooking oil of your choice)

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Steps

30 minutes

1

Peel and cube the potatoes, parboil and cool. You don’t need to do this first but it does make them easier to cook and I find that they are not so oily. You can cook as below or in the oven by spraying with oil and baking in the oven on a high heat until crispy. I have a garlic rapeseed oil which does the job perfectly.
2

Heat a little oil in a pan. Add the potatoes and cook on a medium heat until they start to get get crispy. Add the coriander seeds (they will start to pop) and the turmeric, chilli and garlic and continue to fry until the spices are cooked and the potatoes are crispy.
3

Chop your herbs, squeeze with lemon juice and sprinkle with sea salt. You can combine with the potatoes at this stage but if I’m serving cold I prefer to save half of the herbs to combine at the last minute, it helps them to stay fresh and vibrant. Serve with an extra wedge of lemon 🍋

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Cooksnaps

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Rachel @rachel

on July 01, 2020 18:32

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱