In

Battata HARRA oven fries

Battata HARRA oven fries
ShareTweetSaveShare
Yields1 Serving
 8 cups water
 1 tbsp cider vinegar
 2 tbsp salt, divided
 1 ½ lbs russet potatoes, scrubbed
 3 tbsp Sultan extra-virgin olive oil
 1 tbsp ziyad brand battata HARRA spice blend
1

Preheat the oven to 425°F.

2

Combine water, vinegar and 1 teaspoon salt in a large pot and bring to a boil over high heat.

3

Cut potatoes into ½-inch-thick sticks. Add to the pot, reduce heat to medium and cook just until starting to become tender, about 10 minutes.

4

Drain the potatoes and add them to a clean kitchen towel to catch any moisture. Gently pat dry, then transfer to a medium bowl and toss with olive oil, 1 teaspoon salt and battata HARRA spice blend. Carefully spread the potatoes in a single layer on a baking sheet. Bake, flipping halfway through, until golden and crispy, 30 to 40 minutes.

5

Sprinkle with parsley and serve hot

Ingredients

 8 cups water
 1 tbsp cider vinegar
 2 tbsp salt, divided
 1 ½ lbs russet potatoes, scrubbed
 3 tbsp Sultan extra-virgin olive oil
 1 tbsp ziyad brand battata HARRA spice blend

Directions

1

Preheat the oven to 425°F.

2

Combine water, vinegar and 1 teaspoon salt in a large pot and bring to a boil over high heat.

3

Cut potatoes into ½-inch-thick sticks. Add to the pot, reduce heat to medium and cook just until starting to become tender, about 10 minutes.

4

Drain the potatoes and add them to a clean kitchen towel to catch any moisture. Gently pat dry, then transfer to a medium bowl and toss with olive oil, 1 teaspoon salt and battata HARRA spice blend. Carefully spread the potatoes in a single layer on a baking sheet. Bake, flipping halfway through, until golden and crispy, 30 to 40 minutes.

5

Sprinkle with parsley and serve hot

Battata HARRA oven fries

Start typing and press Enter to search

Ajvar DipServe with battata HARRA