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–+ servings
image of Indian food made at Food Sorcery Manchester cookery school
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Batata Hara

Course: Side Dish
Cuisine: Mediterranean
Serves: 2 People

Ingredients

  • 400 g New potatoes
  • 3 tbsp Extra virgin olive oil
  • 2 clove Garlic mashed or grated
  • 1 tsp Ground coriander
  • 1/4 tsp Chilli flakes more for later
  • 2 tsp Ground Turmeric
  • 1 Lime juice
  • 15 g Fresh Coriander 5 tbsp, chopped
  • 15 g Fresh parsley 5 tbsp, chopped
  • 15 g Fresh dill 5 tbsp, chopped
  • Sea salt to taste
  • Cracked black pepper to taste

Method

  • Place potatoes in a large pot with enough water to cover them. Bring to a boil and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
  • Drain the potatoes and let them cool briefly. Cut the potatoes in half or bite-size  pieces.
  • Heat the oil in a frying pan on medium heat. Stir in the garlic, chilli flakes and coriander powder. Cook for 2-3 minutes then add the turmeric and the lime juice.
  • Toss in the potatoes and mix well to coat. Add ½ of the fresh coriander, parsley, and fresh dill. Cook for 4 more minutes. Add salt and pepper, to your taste.
  • Remove from heat and top with the remaining fresh herbs. You can serve this potato salad warm or at room temperature.