Batates Mohammara

Method

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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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Chef’s Tips

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

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Grilled chicken
• Egyptian tahina
• Salata baladi

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.