Batates Mohammara

How to Cook Batates Mohammara

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1. Heat the oven to 220°C / 425°F.

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2. Boil the potato wedges in salted water 8 minutes, then drain and leave them in the colander for 2 minutes to steam dry.

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3. Shake the colander hard so the outsides rough up and break a little.

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4. Toss with the oil, 1 tsp cumin, the ground coriander, garlic, salt and pepper.

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5. Spread on a large tray in a single layer with space between the wedges.

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6. Roast 35 minutes, turning once at the halfway point, until deeply browned with blackened edges.

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7. Toss straight from the oven with the remaining cumin, the chilli flakes, lemon juice and fresh coriander.

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Things to Watch For

1. Rough the edges in the colander. That is where the crust comes from.
2. Half the cumin at the start, half at the end — it burns.
3. Lemon while they are still hot.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

On the Table Alongside

Grilled chicken · Egyptian tahina · Salata baladi

Leftovers

Best immediately. Refrigerated for 2 days; re-crisp at 220°C / 428°F for 10 minutes.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.