Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Potatoes
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Roast · About 35 min
- Heat oven to 220°C / 425°F. Toss 800 g potatoes, cubed, 40 ml olive oil, ¾ tsp salt and roast 30–35 minutes, turning once.
Check: The food must be hot through at 220°C / 425°F.
Season · About 1 min
- Warm oil, garlic and chili from 20 ml olive oil, 20 g garlic, chopped, 1 tsp chili flakes, 25 g coriander, chopped, 30 ml lemon juice in a pan 1 minute.
Toss · About 2 min
- Add roasted potatoes, coriander and lemon. Toss 2 minutes and serve.
Tips
- Dry potato cubes before roasting for better browning.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use parsley instead of coriander for a different flavour.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Batata Harra one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Batata Harra?
Dry potato cubes before roasting for better browning.
What can I substitute in Batata Harra?
Use parsley instead of coriander for a different flavour.
Can I prepare Batata Harra ahead?
Prepare the measured ingredients for Batata Harra one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
