Batata Harra

🔥 Prep

• Peel and cut the 500 g potatoes into 1‑cm cubes.
• Peel and finely mince the 4 pcs garlic.
• Roughly chop the 0.5 cup coriander leaves.
• Measure out 1 tsp red chilli flakes and 3 tbsp olive oil.

🔥 Cook

• 1. Heat the 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
• 2. Add the cubed potatoes and fry for 8–10 minutes, stirring occasionally, until they start to turn golden.
• 3. Add the minced garlic and sauté for 1 minute until fragrant.
• 4. Sprinkle the 1 tsp red chilli flakes over the potatoes and toss to coat evenly.
• 5. Continue to cook over medium heat for another 5 minutes, allowing the potatoes to become crisp and the spices to adhere.
• 6. Reduce heat to low and stir in the chopped coriander, cooking for 30 seconds just to wilt the herbs.
• 7. Transfer the batata harra to a serving plate and serve immediately.

🔥 Serve

• Garnish with extra chopped coriander and a wedge of lemon for brightness.
• Enjoy hot as a side dish alongside grilled meats, falafel, or warm pita bread.
• Pair with a simple yogurt‑cucumber sauce or tahini dip for cooling contrast.