All the deliciousness of deep-fried batata harra without the frying. The turmeric is a cheeky non-traditional addition. It can be left out, but it helps to return the golden colour that deep-frying would give the potatoes.
700g potatoes, washed but unpeeled
2 tsp ground coriander, plus extra for baking
2 tsp salt
1 tsp ground turmeric
juice of a lemon
handful of chopped fresh coriander or mint to finish
1. Preheat oven to 200C (180C fan-forced).
2. Cut the potatoes into large chunks, cover with boiling water in a saucepan, add the spices and salt then boil for about 10-15 minutes until almost tender. Drain well then plate on a baking tray skin-side down and drizzle with olive oil and extra ground coriander.
3. Bake for about 25 minutes until crisp and golden.
4. To serve, place in a warm dish, squeeze on the lemon juice and sprinkle with the chopped coriander.
Serving suggestion: with my chicken and onion tray bake with fenugreek and sumac.