Side Dish

Batates Mekhammara

Name: Batates Mekhammara
Prep time: 10 min
Cook time: 34 min
Total time: 44 min
Yield: 4 racions
Cuisine: egyptian, middle_eastern
Ingredients: 800 g starchy potato peeled and cut into 2-3 cm cubes; 1.500 ml water to cover potatoes for boiling; 3 cs vegetable oil for frying; 1 ct salt or to taste; 0,5 ct ground cumin (opcional); 0,5 ct ground coriander (opcional); 0,25 ct black pepper (opcional); 2 cs fresh parsley chopped (opcional)

A simple yet satisfying Egyptian side dish featuring potatoes that are boiled until tender, then fried until golden brown and crispy. Seasoned simply with salt and spices, it's a versatile accompaniment to many main courses.

Una recepta original de Forkin

Temps total: 44 min
Racions: 4
Dificultat: Fàcil
Per ració: 251 kcal

Preparació prèvia

Llista d’ingredients

800 gstarchy potato, peeled and cut into 2-3 cm cubes
1.500 mlwater, to cover potatoes for boiling
3 csvegetable oil, for frying
1 ctsalt, or to taste
0,5 ctground cumin(opcional)
0,5 ctground coriander(opcional)
0,25 ctblack pepper(opcional)

garnish

2 csfresh parsley, chopped(opcional)

Estris

slotted spoon · large skillet · pot · colander · cutting board · knife

Elaboració

Pas a pas

1
Place the cubed potatoes in a medium pot and add enough cold water to cover them by about an inch.
Uns 1 min
2
Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.
Uns 15 min
Nota de cuina: Be careful not to overcook the potatoes; they should hold their shape and not be mushy.
3
Drain the potatoes thoroughly in a colander and let them sit for a couple of minutes to allow excess moisture to steam away.
Uns 2 min
Nota de cuina: Dry potatoes will become crispier when fried.
4
Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it shimmers.
Uns 2 min
5
Carefully add the drained potatoes to the hot pan in a single layer, ensuring not to overcrowd it.
Uns 1 min
Nota de cuina: If necessary, fry the potatoes in two batches to ensure they all brown evenly.
6
Fry the potatoes, turning them occasionally, until they are golden brown and crisp on all sides, which should take about 8-10 minutes.
Uns 10 min
7
Use a slotted spoon to transfer the potatoes from the pan to a plate lined with paper towels to absorb any excess oil.
Uns 1 min
8
Transfer the hot potatoes to a serving bowl, sprinkle with salt, and add the optional ground cumin, ground coriander, and black pepper. Toss gently to combine.
Uns 1 min
9
Garnish with chopped fresh parsley, if using, and serve immediately.
Uns 1 min

Per ració

Nutrició

75%Puntuació

Calories: 251,4kcal
Proteïnes: 4,2g
Hidrats de carboni: 34,6g
Greixos: 10,9g
Fibra: 4,7g
Sucre: 1,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover potatoes in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in a hot pan with a little oil or in an air fryer to restore some crispiness.