* If using unpeeled potatoes, **wash them** thoroughly to remove any dirt. Place them in a pot of water and **boil for about 15 minutes** until they’re fork-tender but not fully cooked. * Drain the water and briefly soak the potatoes in cold water to cool them down. After about a minute, remove them and **cut them into thick pieces**—keeping them large enough to avoid breaking. Place the cut potatoes back into the empty pot or a bowl. Drizzle with about 3 tablespoons of oil, add 2 teaspoons of salt, and season with cracked pepper. Cover the pot with a lid and gently swirl and shake for about 30 seconds, making sure to hold the lid firmly. This will evenly coat the potatoes and slightly rough up their exterior for extra crispiness. * **Spread the coated potato pieces** evenly on a baking sheet, ensuring they don’t touch so each piece gets a crispy exterior. Bake at **400°F (200°C)** for **20-30 minutes**, or until they reach your desired level of crispiness. Since they were pre-boiled, you don’t need to worry about doneness—just focus on getting that perfect crunch! * For the optional tahini sauce, **combine all ingredients**—garlic cloves, lemon juice, olive oil, water, tahini, and salt—in a bowl or blender. **Mix or blend until smooth**. If the sauce is too thick, add a little water; if it’s too runny, add more tahini until you reach the perfect consistency. * In a bowl, mix the chili paste with lemon juice, olive oil, sesame seeds, fresh cilantro (or parsley), and optionally, black cumin. For the garlic, you can press it fresh into the mixture or, for a roasted flavor, place the cloves with the potatoes in the oven for the last few minutes of baking. Once softened, press them into the bowl and mix everything well. * Take the crispy potato pieces out of the oven and toss them into the bowl with the spice and herb mixture. **Stir continuously** to ensure they are evenly coated with all the flavors. Be sure to taste and add more salt if needed, it’ll probably need some. Serve hot with a sauce of your choice, and enjoy!
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You can get the recipe with step-by-step instruction pictures here:
[Batata Harra](https://lordsoftheplants.com/batata-harra-spicy-potatoes-flavorful-and-easy-to-make/)
INGREDIENTS:
* 1.3 kg Potatoes 3 pounds
* 4 Garlic Cloves
* 3 tbsp Oil rapeseed or sunflower for example
* ½ Lemon squeezed
* fresh Cilantro alternatively parsley
* 1 tbsp Harissa or chili flakes
* 1 tbsp Sesame seeds
* 1 tsp Vinegar
* 1-2 tbsp Olive Oil
* Salt & Pepper
# Tahini Sauce
* 100 grams/ 6 tbsp Tahini
* 100 grams/ ½ cup Cold water
* ½ Lemon squeezed
* 2 tbsp Oilve Oil
* Salt & Pepper
# Optional
* 1 tsp Black Cumin Seeds
* 1 tsp Ground Coriander
INSTRUCTIONS:
* If using unpeeled potatoes, **wash them** thoroughly to remove any dirt. Place them in a pot of water and **boil for about 15 minutes** until they’re fork-tender but not fully cooked.
* Drain the water and briefly soak the potatoes in cold water to cool them down. After about a minute, remove them and **cut them into thick pieces**—keeping them large enough to avoid breaking. Place the cut potatoes back into the empty pot or a bowl. Drizzle with about 3 tablespoons of oil, add 2 teaspoons of salt, and season with cracked pepper. Cover the pot with a lid and gently swirl and shake for about 30 seconds, making sure to hold the lid firmly. This will evenly coat the potatoes and slightly rough up their exterior for extra crispiness.
* **Spread the coated potato pieces** evenly on a baking sheet, ensuring they don’t touch so each piece gets a crispy exterior. Bake at **400°F (200°C)** for **20-30 minutes**, or until they reach your desired level of crispiness. Since they were pre-boiled, you don’t need to worry about doneness—just focus on getting that perfect crunch!
* For the optional tahini sauce, **combine all ingredients**—garlic cloves, lemon juice, olive oil, water, tahini, and salt—in a bowl or blender. **Mix or blend until smooth**. If the sauce is too thick, add a little water; if it’s too runny, add more tahini until you reach the perfect consistency.
* In a bowl, mix the chili paste with lemon juice, olive oil, sesame seeds, fresh cilantro (or parsley), and optionally, black cumin. For the garlic, you can press it fresh into the mixture or, for a roasted flavor, place the cloves with the potatoes in the oven for the last few minutes of baking. Once softened, press them into the bowl and mix everything well.
* Take the crispy potato pieces out of the oven and toss them into the bowl with the spice and herb mixture. **Stir continuously** to ensure they are evenly coated with all the flavors. Be sure to taste and add more salt if needed, it’ll probably need some. Serve hot with a sauce of your choice, and enjoy!