Batata Harra

This dinner was 100% delicious!

Souvlaki & Batata Harra

Oh. Yum.

John is always so suspicious of my new recipes, but he says I can make this dinner anytime!

These potatoes! My new favorite way to eat Yukon Golds.

Batata Harra Recipe

Ingredients

• 900 g (2 lbs) Yukon Gold potatoes, cut into 3/4”cubes
• 5.4 g (1 1/2 tsp) kosher salt, divided
• 4 Tbsp extra virgin olive oil
• 1 tsp paprika
• 1/4 tsp ground black pepper
• 10 g (2 tsp) minced garlic
• 1/4 tsp crushed red pepper
• 3 g (2 Tbsp) chopped fresh flat leaf (Italian) parsley leaves
• 1 Tbsp lemon juice

Directions

1. Fill a large stock pot about halfway.
2. Add 0.6 g (1/2 tsp) kosher salt and bring to a boil.
3. Add 3/4” cubed 900 g (2 lbs) Yukon Gold potatoes and boil 6 mins.
4. Cover an extra large baking sheet with parchment paper and set aside.
5. Drain potatoes and allow to sit 15 mins, until all steam has evaporated.
6. Transfer drained potatoes to a large bowl.
7. In a small bowl make marinade by whisking together 4 Tbsp extra virgin olive oil, 1 tsp paprika, remaining 1 tsp kosher salt and 1/4 tsp ground black pepper.
8. Pour marinade over potatoes and gently stir until potatoes are well-coated. I use a large rubber spatula for this step.
9. Set potatoes aside to marinate while oven is heating. If not baking right away, you can store seasoned potatoes in the fridge for 2-3 days.
10. Transfer marinated potatoes to prepared baking sheet, ensuring they are in a single layer and as spaced out as possible.
11. Preheat oven to 430° F.
12. Bake 25- 30 mins, until the edges are golden.
13. While potatoes are baking, head a small skillet over medium-low heat on stovetop.
14. Add remaining 2 Tbsp extra virgin olive oil and heat.
15. Add 10 g (2 tsp) minced garlic, 1/4 tsp crushed red pepper flakes, and 3 g (2 Tbsp) chopped fresh flat leaf (Italian) parsley leaves then saute 1 min until garlic is fragrant and turning golden.
16. Remove from heat.
17. Removed potatoes from oven once done and transfer to a large serving bowl.
18. Pour the oil mixture over the potatoes and stir gently until well-coated.
19. Stir in 1 Tbsp lemon juice then serve.

NUTRITION FACTS
Servings	8
Amount Per Serving	5.2 oz (148 g)
Calories	240
		% Daily Value*
Total Fat	11 g	14%
Saturated Fat	1.6 g	8%
Trans Fat	0 g
Monounsaturated Fat	8.3 g
Polyunsaturated Fat	1 g
Cholesterol	0 mg	0%
Sodium	275 mg	12%
Total Carbohydrate	31 g	11%
Dietary Fiber	3 g	11%
Total Sugars	1 g
Added Sugars	0 g
Sugar Alcohols	0 g
Protein	3 g
Vitamin D	0 mcg	0%
Calcium	22 mg	2%
Iron	1.4 mg	8%
Potassium	700 mg	15%
Vitamin A	90 mcg RAE	10%
Vitamin C	21 mg	23%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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