Batata Harra (Spicy Fried Potatoes)

Spicy batata harra is one of the most delicious potato dishes I’ve ever tasted; it’s popular as part of a meze and is great as a side dish with any meat, poultry or seafood. Traditionally the potato is deep-fried first then shallow-fried with the garlic, chilli and coriander; but I find roasting the potatoes is easier and works just as well as long as you have the oven good and hot and don’t salt them until after they’re cooked. Salt draws out moisture and stops them crisping up as much as they otherwise would. Recipes for batata harra vary with every cook, so add more or less garlic, chilli or coriander to suit your taste (or use flat-leaf parsley if you don’t like coriander). I find that a squeeze of lemon juice at the end adds an important touch of acid to balance the richness of the olive oil.

Serves 2 as a side dish

Ingredients

400g Dutch cream potatoes, peeled (14oz)
1½ tablespoons extra virgin olive oil, plus extra for drizzling (30ml)
2 cloves garlic, crushed
1 teaspoon Aleppo pepper
⅓ cup finely chopped coriander (about 30g/1oz whole)
½ teaspoon salt flakes, crushed
Lemon cheek, for serving

Method

Preheat oven to 200°C (390°F).
Meanwhile, pat potato dry and cut into bite-sized chunks.
Place in a mixing bowl and toss with a generous drizzle of oil.
Arrange in a baking dish in a single layer.
Place in the oven for 30 minutes, then give them a good stir and return to the oven for another 15 minutes or so, until they’re crisp and golden.
Meanwhile put the 30ml of oil in a small frying pan with the garlic and place over medium heat.
Cook for 2–3 minutes, until it starts to sizzle.
Stir in Aleppo pepper, coriander and salt and toss to combine well.
Cook for a further 2 minutes or so, until the garlic starts to colour.
Remove from heat and set aside.
Remove cooked potatoes from the oven, add garlic mixture and toss to combine well.
Transfer to a plate or shallow bowl and serve hot or warm with lemon cheek on the side.