Recipe of Ultimate Green Batata Harra 🌱 (Spicy Lebanese Mezze Potatoes)

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Green Batata Harra 🌱 (Spicy Lebanese Mezze Potatoes). One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Just in addition, the time it takes to cook Green Batata Harra 🌱 (Spicy Lebanese Mezze Potatoes) estimated approx 30 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can have Green Batata Harra 🌱 (Spicy Lebanese Mezze Potatoes) using 13 ingredients and 3 steps. Here is how you cook it.

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

Ingredients and spices that need to be Prepare to make Green Batata Harra 🌱 (Spicy Lebanese Mezze Potatoes):

1. 2 large potatoes - cubed
2. 1 red chilli -chopped (and/or crushed chilli flakes)
3. 3 cloves garlic - crushed
4. 1/2 teaspoon turmeric (you can sub for Lebanese chilli paste for variation)
5. 1 teaspoon coriander seeds
6. 1 pinch mustard seeds (optional)
7. 1 pinch cumin seeds (optional)
8. 1 bunch coriander
9. 1/2 bunch mint (optional)
10. 1/2 bunch parsley (optional)
11. 1 lemon (or lime is also nice for a variation)
12. 1 pinch sea salt
13. 3 tablespoons rapeseed oil (or cooking oil of your choice)

Steps to make to make Green Batata Harra 🌱 (Spicy Lebanese Mezze Potatoes)

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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