Chili Potatoes (Batata Harra)

Instructions

1. Prepare Potatoes: Peel 800-1000g of potatoes and rinse them. Dry thoroughly with a cloth. Cut into 2 cm cubes.
2. Cook Potatoes: Either deep fry potatoes in oil heated to 180°C for about 10 minutes until golden, or toss with 2-3 tablespoons of olive oil and a generous pinch of salt, then spread on a baking sheet and roast in a fan oven at 180°C for 35-40 minutes until browned.
3. Prepare Garlic and Coriander: Roughly chop 5 garlic cloves and 15-20 sprigs of coriander. Avoid using a garlic press to prevent extracting juice.
4. Make Chili Sauce: Heat 2-3 tablespoons olive oil in a skillet over medium heat. Add chopped garlic and sauté for 1-3 minutes, stirring constantly to avoid burning. Add 2 tablespoons of chili or tomato paste and cook for about 5 minutes, spreading and crushing the paste until it sticks to the pan.
5. Add Spices: Add 2 teaspoons cayenne pepper, 1 teaspoon allspice, and optionally 1/2 teaspoon cumin. Stir and roast the spices with the paste for 2 minutes until caramelized and fragrant.
6. Deglaze and Simmer: Add 5 cl lemon juice and 5 cl water to deglaze the pan. Cook for about 10 minutes, stirring occasionally to thin the sauce.
7. Combine Potatoes and Sauce: Add the roasted or fried potatoes to the skillet and toss well to coat with the chili sauce.
8. Finish and Serve: Turn off heat, add fresh chopped coriander and a little lemon zest. Mix gently and serve hot or cold as a starter or side dish.