Spicy Herb Potatoes (Batata Harra)


I try not to make these potatoes very often because I end up eating half of the plate by myself! These potatoes are baked until slightly crunchy and seasoned with garlic, fresh cilantro, and cayenne. The blend of herbs and spices adds a nice flavor kick.

Nutritional info
per serving

Calories 477
Saturated fat 2g
Carbohydrates 83g
Sodium 517mg
Fiber 8g
Protein 10g
Cholesterol 0mg

Spicy Herb Potatoes (Batata Harra)

5 cups
Prep time: Cook time: Total time:


  • 15 small new red potatoes (1[1/2] lb.), scrubbed and dried
  • 1 tsp. salt
  • 4 TB. extra-virgin olive oil
  • 3 TB. minced garlic
  • 1 cup fresh cilantro, finely chopped
  • [1/2] tsp. cayenne
  • [1/2] tsp. black pepper


Preheat the oven to 425ºF.

Cut red potatoes into 1-inch pieces. Add potatoes to a large bowl, and toss with salt and 3 tablespoons extra-virgin olive oil.

Spread potatoes in an even layer on a baking sheet, and bake for 20 to 25 minutes or until golden. Remove from the oven, and let stand for 5 minutes.

Using a spatula, transfer potatoes to a large serving bowl.

Heat a small saucepan over low heat. Add remaining 1 tablespoon extra-virgin olive oil and garlic, and saute for 3 minutes. Add garlic to potatoes.

Add cilantro, cayenne, and black pepper to potatoes, and gently toss to combine.

Serve warm or at room temperature.

Mediterranean Morsel
Sometimes, if I don't have cilantro on hand, I like to use whatever fresh herbs are in my garden, like sage or rosemary. Try replacing the cilantro in this recipe with an herb you prefer.

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