Salatet Batates (Egyptian Warm Potato Salad)
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Salatet Batates (Egyptian Warm Potato Salad)

👤 5 servings easy 🌍 Egyptian seriouseats.com ↗

This Egyptian warm potato salad from Serious Eats features crisp roasted potatoes tossed in a bold, aromatic dressing of garlic, cumin, coriander, lime juice, and vinegar. Unlike traditional mayo-based potato salads, this vibrant dish is served warm and absorbs the punchy dressing as it sits, making it a staple of Egyptian home cooking perfect alongside grilled meats and mezze spreads.

Gluten-FreeVegetarian

Ingredients

  • 2.25 pounds russet potatoes
  • 1 bay leaf
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon chile flakes
  • 2 tablespoons lime juice
  • 1 tablespoon white distilled vinegar
  • 2 teaspoons Diamond Crystal kosher salt
  • freshly ground black pepper
  • 0.25 cup chopped fresh parsley leaves
  • lemon wedges

Instructions

  1. Adjust oven rack to middle position and preheat oven to 400°F (205°C).
  2. In a medium saucepan, place potatoes, bay leaf, and garlic clove. Cover with water and bring to a boil over medium-high heat.
  3. Cook until fork-tender but not falling apart, 10 to 12 minutes. Drain well and let them sit until cool enough to handle, about 20 minutes.
  4. Using a clean kitchen towel, gently rub the potatoes to loosen and remove the skin. Cut potatoes into 1/2-inch pieces.
  5. Transfer potatoes to a rimmed baking sheet and toss with 2 tablespoons olive oil. Spread potatoes in an even layer and cook until golden and crisp around the edges, about 30 minutes, stirring once halfway through.
  6. Meanwhile, in a small skillet, heat 3 tablespoons olive oil over medium heat until shimmering.
  7. Add minced garlic and cook until fragrant, about 30 seconds.
  8. Add cumin, coriander, and chile flakes if using, and cook until very fragrant, about 30 seconds.
  9. Remove from heat and add lime juice, vinegar, and salt.
  10. Transfer potatoes to a serving bowl and pour warm dressing over them.
  11. Toss gently until potatoes are evenly coated. Season with additional salt and pepper to taste.
  12. Top with parsley and serve hot or warm.

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