Side Dish

Batates Mekhammara

Name: Batates Mekhammara
Prep time: 10 min
Cook time: 34 min
Total time: 44 min
Yield: 4 servings
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 tbsp vegetable oil for frying; 1 tsp salt or to taste; 0.5 tsp ground cumin (optional); 0.5 tsp ground coriander (optional); 0.25 tsp black pepper (optional); 2 tbsp fresh parsley chopped (optional)

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.

An original recipe by Forkin

Total time: 44 min
Serves: 4
Difficulty: Easy
Per serving: 251 kcal

Mise en place

Ingredients

800 gstarchy potato, peeled and cut into 2-3 cm cubes
1,500 mlwater, to cover potatoes for boiling
3 tbspvegetable oil, for frying
1 tspsalt, or to taste
0.5 tspground cumin(optional)
0.5 tspground coriander(optional)
0.25 tspblack pepper(optional)

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

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

The method

Step by step

1
Place the cubed potatoes in a medium pot and add enough cold water to cover them by about an inch.
About 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.
About 15 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 2 min
5
Carefully add the drained potatoes to the hot pan in a single layer, ensuring not to overcrowd it.
About 1 min
Cook’s note: 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.
About 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.
About 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.
About 1 min
9
Garnish with chopped fresh parsley, if using, and serve immediately.
About 1 min

Per serving

Nutrition

75%Score

Calories: 251.4kcal
Protein: 4.2g
Carbs: 34.6g
Fat: 10.9g
Fibre: 4.7g
Sugar: 1.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover potatoes in an airtight container in the refrigerator.

Reheating

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