Crispy Batata Harra with Warm Pita & Sides
Shatteringly crispy potatoes tossed in garlic, cilantro, and chili—served warm with pita, store-bought falafel, and quick-pickled cauliflower for a complete mezze-style dinner. Everything comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 1 lb waxy potatoes (like fingerling or baby yukon gold), cut into 1-inch chunks
- ½ cup fresh cilantro, chopped
- 4 clove garlic cloves, minced
- ½ tsp red chili flakes (or 1 fresh red chili, minced)
- 3 tbsp lemon juice
- 4 piece pita bread
- 8 piece store-bought falafel (frozen, 8–10 pieces)
- ¾ cup pickled cauliflower (store-bought)
Instructions
- 1
Heat 3 tbsp olive oil in a large skillet over medium-high until shimmering.
- 2
Add potato chunks, spread in a single layer, and don't stir for 4 minutes.
- 3
Toss potatoes, cook 5–6 minutes more until golden and tender when pierced.
- 4
Push potatoes to the side, add minced garlic and chili flakes to the empty space, stir 30 seconds until fragrant.
- 5
Toss everything together, add lemon juice and cilantro, season with salt and pepper, then remove from heat.
- 6
Warm pita in the same skillet 1–2 minutes per side while the batata sits, and bake frozen falafel per package directions (or skip if short on time).
- 7
Plate batata harra in the center, surround with warm pita, falafel, pickled cauliflower, and extra cilantro if you have it.
Tools you’ll need
- 12-inch skillet with high sides
- wooden spoon or spatula
- sharp knife
- cutting board
- small bowl (for mixing, optional)
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