Lebanese-style baked potatoes

Take baked potatoes on a journey with this Middle Eastern-inspired recipe.
Take baked potatoes on a journey with this Middle Eastern-inspired recipe. Photo: William Meppem

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.

Ingredients

700g potatoes, washed but unpeeled

2 tsp ground coriander, plus extra for baking

2 tsp salt

1 tsp ground turmeric

olive oil

juice of a lemon

handful of chopped fresh coriander or mint to finish

Method

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.