Batata Harra with Feta Recipe

Amrita Rana takes one of our favourite ingredients and gives it a feta spin.

Cook Time: 50 minutes

Difficulty: Easy

Serves: 3-4 people

Tagged in: Appetizers, Baking & Roasting, Brunch, Cheese & Dairy, Cuisine, Diet, Gluten-free, Healthy, Main Ingredient, Middle Eastern, Others, Quick & Easy, Recipes, Side Dish, Vegetables, Vegetarian

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INGREDIENTS

<li>Preheat the oven to 200 degrees C.</li><li>Wash and scrub the potatoes well. Peel, if you prefer. Toss the potatoes with oil, salt, pepper, garlic, smoked paprika & coriander powder. Lay them out on a roasting tray and cook for 30-35 minutes. Turn them over and cook for 10-15 minutes more until they are cooked through and crisp and golden on the outside. Remove from the oven when cooked.</li><li>Sprinkle with fresh coriander and fresh lime juice over it. Give it a good toss and transfer to a serving bowl. Garnish it with some crumbled feta and more coriander.</li>

METHOD

Preheat the oven to 200 degrees C.
Wash and scrub the potatoes well. Peel, if you prefer. Toss the potatoes with oil, salt, pepper, garlic, smoked paprika & coriander powder. Lay them out on a roasting tray and cook for 30-35 minutes. Turn them over and cook for 10-15 minutes more until they are cooked through and crisp and golden on the outside. Remove from the oven when cooked.
Sprinkle with fresh coriander and fresh lime juice over it. Give it a good toss and transfer to a serving bowl. Garnish it with some crumbled feta and more coriander.

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