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Batata Harra Ardaniyah

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10 min
Prep
18 min
Cook

Ingredients

  • 800 g (1.75 lb) potatoes, peeled and cubed
  • 4 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 1 red chilli, finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 2 tbsp fresh coriander (cilantro), chopped
  • 1 tbsp lemon juice

Method

  1. Fry the potato cubes in oil over medium-high heat, turning occasionally, until golden and crisp on the outside and tender within, about 15 minutes.
  2. Add the garlic and chilli to the pan and cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Sprinkle in the ground coriander, paprika and salt, and toss to coat the potatoes evenly.
  4. Remove from heat and stir through the fresh coriander and lemon juice.
  5. Serve immediately while hot and crisp.

Introduction: Spicy fried potatoes tossed with garlic, coriander and chilli are a mezze-table regular in Jordan, offering a punchy contrast to milder dips and salads, and a favourite quick side dish alongside grilled meats.

Cultural Background: Spicy fried potatoes tossed with garlic, coriander and chilli are a mezze-table regular in Jordan, offering a punchy contrast to milder dips and salads, and a favourite quick side dish alongside grilled meats.

Tips: Cut the potatoes into even-sized cubes so they cook through at the same rate. Adding garlic too early can cause it to burn and turn bitter.

Variations: For a lighter version, the potatoes can be roasted in the oven at 220°C (425°F) for 30 minutes, tossed halfway through, before adding the garlic and spices.

Storage: Best eaten fresh; refrigerate leftovers for up to 2 days.

Reheating: Reheat in a dry frying pan over medium heat for 5 minutes to restore some crispness, or in an oven at 200°C (400°F) for 10 minutes.

FAQs:

Q: Can I make this dish less spicy?

A: Yes, reduce or omit the chilli and paprika.

Q: Is this dish vegan?

A: Yes, entirely.

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