Batata Harra (Spicy Garlic Potatoes with Cilantro)

Method

1. 1

   Cut the potatoes into 1.5cm cubes and pat them very dry with a towel.

   💡 Dry potatoes are what crisp — wet ones steam instead of frying.

2. 2

   Heat the olive oil in a large skillet over medium-high heat and add the potatoes in as close to a single layer as the pan allows.

3. 3

   Fry, turning every few minutes, until deeply golden and crisp on most sides and tender all the way through, about 15 minutes.

4. 4

   Season with the salt partway through so it flavors the potatoes as they cook, not just the surface.

5. 5

   Add the garlic and chili flakes to the pan and toss for 1 minute until fragrant — no longer, or the garlic will burn.

6. 6

   Off the heat, squeeze over the lemon juice and toss through most of the cilantro. Pile onto a plate, scatter with the rest of the cilantro, and serve hot.