Batata Harra

This is a hot Middle Eastern spicy potato salad.

Peel the potatoes and place them in a large pot with enough water to cover them, add a teaspoon of baking soda. Bring water to a boil and let them cook in the boiling water for 10 minutes or so, firm yet cooked through.

Drain the potatoes, letting them cool down a bit. When cooled dice potatoes into bite size pieces.

Heat olive oil in a skillet over medium heat. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and lime juice.

Add potatoes to the skillet and mix well to coat the potatoes. Add half the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes, add salt and pepper to your taste.

Remove from heat and top with red pepper flakes and the rest of the fresh herbs. You can serve this warm or at room temperature, no rush in serving, that is why this recipe is amazing.

Ingredients

• 6 medium sized gold potatoes, peeled

• Water, to boil

• 4 tablespoons extra virgin olive oil

• 5 garlic cloves, minced

• 2 teaspoon coriander seeds or a heaping teaspoon of ground coriander

• 1 teaspoon red pepper flakes, plus more for garnish

• 2 teaspoons turmeric

• 1 lime, juiced

• 1 cup fresh cilantro leaves

• 1 cup fresh parsley leaves

• 1 cup fresh dill

• salt and pepper