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Cake recipes

Green salad with goat’s cheese

Potato salad

Lamb bredie

3 hours

Batata harra (chilli potatoes)

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

½ cup extra virgin olive oil, for roasting
8 large roasting potatoes, peeled, washed, dried and cut into even-sized chunks
sea salt and freshly ground black pepper, to taste
fresh coriander a bunch, leaves picked and finely chopped, for serving

For the spice mixture, mix:

½ t cayenne pepper
½ t baharat
1 t paprika 1 t
1 T tomato paste
1 T extra virgin olive oil

Method

1. Preheat the oven to 200°C. Brush a large metal baking tray with olive oil, and place the potatoes in the tray in a single layer. Don’t overcrowd the tray – the potatoes must crisp, not steam. Drizzle liberally with olive oil, season and roast until golden.

2. Place the potatoes in a bowl and cover with the spice mixture, ensuring they’re well coated.

3. Serve on a platter, sprinkled liberally with chopped coriander.

Potatoes are served with shish tawook (marinated chicken kebabs) in the image. Find the recipe for shish tawook here.

Find more potato recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

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Lamb bredie

Batata harra (chilli potatoes)

Batata harra (chilli potatoes)

Ingredients

Method