Batata harra middle eastern ( skillet potatoes )

 Batata harra middle eastern (skillet potatoes)

  Easy skillet potatoes prepared Middle Eastern-style with garlic, warm spices, fresh herbs and a splash of lime juice! Vegan and gluten-free.

Cook Time: 20 mins  Total Time: 25 minutes  Yield: serves 4


  1. 6 medium-sized gold potatoes, peeled
  2. Water
  3. 3 tbsp Private Reserve extra virgin olive oil
  4. 2 garlic cloves, minced
  5. 2 tsp coriander seeds or a little more than 1 tsp ground coriander
  6. 1 tsp crushed red pepper flakes, more for later
  7. 2 tsp ground turmeric
  8. 1 lime, juice of
  9. 1 cup chopped fresh cilantro leaves
  10. 1 cup chopped fresh parsley leaves
  11. 1 cup chopped fresh dill
  12. Salt and pepper
Batata harra middle eastern ( skillet potatoes )
Batata harra middle eastern ( skillet potatoes )


  1. Peel the potatoes and place them 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.
  2. Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
  3. Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
  4. Toss in the potatoes, and mix well to coat. Add ½ of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
  5. Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.


  • Adapted from Mediterranean Cookbook.
  • Visit our store to browse our spices, olive oils and bundles!

Other recipes Side Dishes : Here 

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