Baked Batata Harra
A bold and flavorful Middle Eastern-inspired potato dish, Baked Batata Harra is tossed in a garlicky chili tomato sauce and roasted until crispy. Paired with a cooling yogurt-tahini dip, it’s the perfect spicy side or snack. Naturally vegan and irresistibly delicious!
Equipment
- Baking sheet
- Mixing bowls
- Parchment paper (optional)
- Small saucepan
- Whisk or fork
- Garlic press or grater
Ingredients
For the Potatoes:
- 4-5 pcs medium potatoes (cubed)
- 3 tbsp olive oil
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
For the sauce:
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 3 cloves garlic (minced)
- 1 tsp chili flakes (adjust to taste)
- 1 tsp paprika powder (optional)
- salt and pepper (to taste)
- 1 handful fresh parsley (chopped)
- Juice of ½ lemon
Instructions
- Roast the Potatoes:- Preheat oven to 200°C (390°F). Toss cubed potatoes with olive oil, cornstarch, salt, pepper, and paprika. Spread on a lined baking tray and roast for 40-50 minutes, flipping once, until golden and crispy.
- Prepare the Sauce:- Heat olive oil in a wok or pan over medium heat. Add garlic and sauté until fragrant. Stir in tomato paste, chili flakes, and seasoning. Cook for 2–3 minutes. Add chopped parsley, lemon juice and a splash of water if it thickens too much.
- Combine:- Add the roasted potatoes to the sauce and toss until fully coated and mix.
- Prepare the Dip:- In a bowl, mix soy yogurt, tahini, lemon juice, grated garlic, and salt. Adjust consistency with water if needed
- Serve: - Spread the dip on a serving plate, top with the spicy potatoes, and garnish with fresh parsley. Serve hot.
Nutrition
Calories: 251kcalCarbohydrates: 11gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 2mgSodium: 168mgPotassium: 151mgFiber: 1gSugar: 4gVitamin A: 727IUVitamin C: 12mgCalcium: 91mgIron: 1mg