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Batata harra

Batata harra

Imad Alarnab brings you the recipe for this simple, potato side dish renowned in Daraa in southern Syria.

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare5 mins
  • Cook55 mins
  • Total time1 hr

Ingredients

  • 750g baby new potatoes, larger ones halved
  • 15g unsalted butter
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ x 25g pack coriander, leaves only, roughly chopped
  • ¼ tsp chilli flakes
  • 1½ tbsp olive oil

Method

  1. Preheat the oven to 180oC, gas mark 4. In a large pan, boil the potatoes for 25-35 minutes, depending on size, until tender. In a small pan, melt the butter, then stir in the salt and cumin; set aside.

  2. 2 Drain the potatoes and tip into a large roasting tin. Add the butter mixture; stir to mix. Roast for 20 minutes, until crisp. Top with the coriander, chilli flakes and oil.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

895kJ/ 214kcals

Fat

9g

Saturated Fat

2.8g

Carbohydrates

28g

Sugars

2.5g

Fibre

3.6g

Protein

3.5g

Salt

1.3g

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