Batata Harra: Middle Eastern Skillet Potatoes

Warm spices, bright herbs, and crispy golden potatoes — this Levantine classic (adapted from The Mediterranean Dish) proves that the humble potato deserves a starring role. Turmeric and coriander bring warmth, fresh herbs bring life, and a squeeze of lime ties it all together. Simple, vibrant, and endlessly satisfying as a side or a light meal on its own.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Middle Eastern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium gold potatoes cooked and cubed
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 2 teaspoons coriander seeds
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons ground turmeric
  • Juice of 1 lime
  • 3 cups chopped fresh herbs cilantro, parsley, dill, or mint
  • Salt and pepper, to taste

Equipment

  • Large skillet
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat oil in a skillet. Cook garlic, red pepper flakes, and coriander seeds over medium heat for 2–3 minutes.
  2. Stir in turmeric and lime juice.
  3. Add the cooked potatoes, coating them well in the mixture.
  4. Add fresh herbs and cook a few minutes more.
  5. Season with salt and pepper, top with more herbs, and serve warm or at room temperature.

Notes

Leave the skins on for extra nutrition and less prep time.

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