Ingredients
Directions
Step 1
Preheat the oven to 425°F.
Step 2
Combine water, vinegar and 1 teaspoon salt in a large pot and bring to a boil over high heat.
Step 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.
Step 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.
Step 5
Sprinkle with parsley and serve hot
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Pumpkin Bulgur Kibbeh with Swiss Chard and Chickpea Filling
80 min Servings: 8