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Batata Bil Kizbara

Fried potatoes seasoned with garlic, coriander, and optional red pepper.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Garlic and coriander are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 6,474 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Batata Bil Kizbara

Ingredients

Directions

Prepare

  1. Wash fresh coriander, drain and dry on a clean cloth for 5 minutes. Peel potatoes, wash, cut into small cubes, rewash and drain.

Fry and season

  1. Fry potatoes in hot oil until golden-brown, then drain on absorbent paper.

  2. Mix garlic with salt and fry in hot oil until fragrant, about 5 minutes.

  3. Add potatoes, a dash of dry coriander, and red pepper to the garlic mixture.

  4. Stir well for 2 minutes, then stir in fresh coriander and remove from heat.

  5. Serve hot.

Nutrition, whole recipe (rough)

292Calories
5 gProtein
14 gFat
39 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + coriandertop 3% of all pairs
    Smell alikemoderate
    Cooked together6,474 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Potato + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Pepper + coriandertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  5. Potato + coriandertop 7% of all pairs
    Smell alikemoderate
    Cooked together1,213 recipes

    Shared aroma: (z)-4-decenal (green, must).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the bulk of the dish, turning golden and crisp on the outside while staying tender inside.
Garlic
Adds a pungent aroma that mellows and sweetens as it cooks in the hot oil.
Fresh coriander
Adds a bright, herbal aroma that is stirred in at the end so it stays fresh.

The step that matters

Frying the potatoes until golden-brown. Potatoes need enough hot oil and room to brown; overcrowding or a cool pan steams them, leaving them soft and greasy instead of crisp. Drying them well first also prevents oil from spattering and cooling down.

Swap the clove

How well each one fits the dish's main ingredients (potato, garlic, pepper, coriander):

  1. Cuminfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against potato, garlic, pepper, coriander. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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