Spiced Crispy Potatoes with Garlic–Tahini Yoghurt Sauce

Living with IBD has taught me how to adapt and reinvent favourite recipes so I can still enjoy them fully. One of those dishes is the Lebanese classic Batata Harra, which translates to “spicy potatoes.” Traditionally, it’s made with chilli for heat, but I’ve created a gentler version that’s just as flavourful by swapping chilli for paprika and turmeric. These spices bring vibrant colour and a burst of flavour without the kick.
— Amani (CCA Young Adult Support)

CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.

Ingredients

For the Potatoes

• 3 large or 4 medium potatoes
• 2 medium garlic cloves
• ½ cup fresh parsley, finely chopped
• 1 Tbsp olive oil
• 1 tsp salt
• 1 tsp turmeric
• 1 ½ Tbsp tomato paste
• 1 tsp paprika
• Juice of ½–1 lemon (to taste)

For the Yoghurt–Tahini Sauce

• 4 Tbsp Greek yoghurt
• 2 Tbsp tahini (use less if very thick)
• Juice of ½ lemon
• ⅓ cup fresh parsley, finely chopped
• 1 small garlic clove, crushed

Method

Potatoes

1. Soak: Dice the potatoes and place in a bowl of ice‑cold water. Soak for 1 hour to remove excess starch (this makes them extra crispy).
2. Dry & Season: Drain and pat completely dry with a clean towel. Toss with olive oil and salt until evenly coated.
3. Air‑fry: Cook at 200 °C for 25 minutes, shaking halfway through, until golden and crisp.
4. Prepare Sauce Base: While the potatoes cook, crush garlic into a paste using a mortar and pestle.
5. Sauté: Heat olive oil in a large pan over medium heat. Add garlic paste, tomato paste, turmeric, and paprika. Stir for 1–2 minutes until fragrant.
6. Coat Potatoes: Add the cooked potatoes to the pan and toss gently to coat. Remove from heat, stir through parsley, and finish with lemon juice to taste.

Yoghurt–Tahini Sauce

1. In a bowl, combine yoghurt, tahini, garlic, lemon juice, and parsley.
2. Stir until smooth and creamy. Add a splash of water if you prefer a thinner consistency.

To Serve

1. Spoon the yoghurt–tahini sauce onto a serving plate.
2. Pile the warm, spiced potatoes on top.
3. Finish with a drizzle of lemon juice and a sprinkle of fresh parsley.