I tried this when we visited a meditterenean restaurant in Florida. This dish is a favorite of my daughter and son-in-law and they hoped I could replicate this at home. It did turn out just like the restaurant! And is one of the favorites of our family. It can be served as an appetizer, a snack and also as a side dish. If you want to prepare an authentic Batata Harrah, you have to deep fry the Potatoes. But I tried with oven roasted Potatoes to make it more healthy.
To bake the Potatoes:
Potatoes – 1 Kg (skinned and cut into cubes)
Olive Oil – 2 tbsp + 2 tbsp
Salt – ½ tsp
Olive Oil – 2 tbsp
Finely chopped Garlic Pods – 1 tbsp
Red Chilli Paste – 2 tbsp
Lemon Juice – 2 to 3 tbsp (to suit your taste)
Finely chopped Coriander Leaves – ½ cup (tightly packed
Finely chopped Coriander Leaves- 3 tbsp more
Black Pepper Powder – ¼ tsp
Salt – to suit your taste
Mix the Potatoes with Olive Oil (2 tbsp) and Salt. Transfer them to a baking tray and spread it evenly on the tray.
Roast them in a preheated oven till the Potatoes become tender.
Heat 2 tbsp of Olive Oil in a pan. Add the chopped Garlic. Stir fry for a few seconds in medium flame.
Add Red Chilli Paste and cook for a minute in low flame.
Add Salt and Lemon Juice. Give a good stir.
Add ½ cup of finely chopped Coriander leaves.
Stir cook for 30 seconds. Add Salt and black Pepper Powder. Mix well.
Add the roasted Potatoes. Add 2 more Tbsp of Olive Oil and 3 tbsp of finely chopped Coriander Leaves.
Toss the Potatoes well to combine the Potatoes with the masala well.
Transfer to a serving bowl. Serve hot.
If you do not have Chilli Paste readily with you, take 2 tsp of Chilli Powder in a small bowl. Add 3 to 4 tbsp of water. Mix well to make the Chilli Paste.
Adjust the spiciness and lemon juice to suit your taste.
If you want to prepare this dish in its original authentic way, deep fry the Potato Cubes in oil till they turn golden brown in medium flame and use.