Batata Harra (Spicy Potatoes)
Ingredients
- 5 large potatoes, peeled and cubed
- 4 tbsp all-purpose flour
- salt
- freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- 4 tsp tomato paste
- 4 tsp minced garlic
- 1 tsp chilli powder or 1 red chilli, deseeded and finely chopped
- handful of fresh coriander, finely chopped
- 1 lemon , juiced
Instructions
- Preheat the oven to 200°C. In a large pot, add the potatoes and fill with cold water. Place the pot on high heat and bring the water to a boil; keep cooking for an additional 4–5 minutes so that the potatoes are only parboiled. Drain the potatoes in a colander, season with salt and pepper and add the flour. Toss the ingredients together until all the potato cubes are lightly coated with flour.
- Drizzle the baking pan with vegetable oil and Olive oil, and preheat for 2 minutes in the oven. The baking pan needs to be large enough so that all the potatoes sit on only one layer in the pan. Once the oil has heated, remove the baking pan from the oven, add the tomato paste and chopped garlic to the oil, and mix the ingredients together. You will hear a wonderful sizzle at this point. Add the potatoes and toss the ingredients together until the potatoes are coated with the wonderful red colour from the tomato paste.
- Roast the potatoes in the oven for about 45 minutes, until the potatoes are golden-brown in colour. Toss the potatoes halfway through. Remove from oven, and mix in the chilli powder or the chopped red chillies, coriander, and freshly squeezed lemon juice. Toss the ingredients together and serve.