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Spicy potatoes with garlic and coriander (Batata harra)
Serves 4 Starters and mains
Ingredients
- 1kg boiling potatoes (approx. 6 medium-sized), unpeeled, washed and cut into 5cm pieces
- 100ml extra virgin olive oil
- 2tbsp spicy red pepper paste
- 1tsp paprika
- 4 garlic cloves, crushed
- juice 1 lemon
- 1 large bunch of coriander, coarsely chopped
Method
Heat the oven to 230C/ 210C F/Gas 8. Partially cook the potatoes in a large pan of boiling for around 7 minutes. Drain, return to the pan, cover and let them steam in their own heat for a few minutes.
Line a baking tray with baking paper and lay the potatoes over it. Rub them with half the olive oil, the spicy red pepper paste, paprika and season with sea salt to taste. Bake for 15-20 minutes, turning them a few times. Roast until golden brown.
Remove the potatoes from the oven. Toss with garlic, lemon juice and three-quarters of the chopped coriander until evenly covered and then return to the oven for another 5 minutes.
To serve, drizzle the rest of the extra-virgin olive oil over the batata harra and sprinkle with the reserved coriander.
This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.
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