Red-Hot Roasties

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 45

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

I’m a diehard fan of the texture of these spicy roasties. They are my interpretation of the popular mezze dish batata harra. For the crispiest results, use floury rather than waxy potatoes. Simply serve with some fried eggs on top and with some Spiced Naked Mini Sausages and Arabic bread.


  • 1 kg/2 lb 4 oz floury potatoes, peeled and chopped into 4cm/1½in cubes
  • 1


  1. Preheat the oven to 200°C/400°F/Gas 6. Rinse the potatoes under cold running water for a few minutes to wash off any surface starch.
  2. Bring 1 l/