Batata harra (spicy potatoes)

Prep time: 10 minutes
Cook time: 35 minutes

Ingredients:

• 4 medium russet potatoes (about 2 lb/962g), peeled and cubed
• Vegetable oil, for deep-frying, or 1 tbsp extra virgin olive oil, for baking and air-frying
• 1 tbsp salt
• 5 cloves garlic, minced
• 1 cup (60g) fresh cilantro leaves, coarsely chopped
• 1 hot red chili pepper, chopped
• Juice of 1 large lemon

To serve:

• Lemon wedges
• Toum (Garlic Sauce; page 248)

Cook the potatoes by deep-frying them, which is the traditional method, or baking or air-frying them. To deep-fry, heat the vegetable oil in a deep-fryer or large pan to 375°F (190°C). Salt the potatoes, and, working in batches to avoid overcrowding, cook for 5 or 6 minutes per batch or until light golden. Drain on a paper towel to remove excess oil, and repeat with the remaining potatoes. To bake, spread the cubes on a baking sheet in a single layer, leaving some space between cubes so they can get golden and crispy. Drizzle with olive oil, toss, and bake in a preheated 400°F (200°C) oven for 30 to 35 minutes or until browned and tender, turning halfway through. To air fry, cook the potatoes for 20 minutes at 350°F (180°C).

In a small skillet or a pan over medium heat, heat some olive oil. Add the garlic, and sauté for 2 minutes or until softened and fragrant.

Add the cilantro, and stir until just wilted. Add the chili pepper and lemon juice, and sauté for 1 more minute.

Toss together the potatoes and the cilantro mixture, and serve with lemon wedges and Toum.