Batata Harra

Ingredients

• 900g waxy potatoes
• 5 tbsp olive oil
• 6 garlic cloves
• 1 red bell pepper
• 2 red chillies
• 1 tsp Aleppo pepper flakes
• 1/2 tsp ground coriander
• 30g fresh coriander, leaves and tender stems
• 1 tsp fine salt
• Juice of 1/2 lemon

Before you cook

• Peel the potatoes and cut them into 2cm cubes
• Rinse the cubes in cold water until the water runs clear, then dry them thoroughly in a tea towel
• Finely chop the garlic
• Deseed and finely dice the red pepper and the chillies
• Chop the fresh coriander

Steps

1. Heat your oven to 220C.
2. Toss the dried potato cubes on a large baking tray with 3 tablespoons of the olive oil and half the salt.
3. Spread the potatoes into a single layer, leaving space between the cubes so they roast rather than steam.
4. Roast for 35 minutes, turning once at the halfway point, until the edges are deep gold and audibly crisp.
5. Warm the remaining 2 tablespoons of olive oil in a large frying pan over medium heat.
6. Fry the diced red pepper and chillies for 3 minutes, until they soften and slump.
7. Stir in the garlic and cook for just 40 seconds, until it smells sweet, then pull the pan off the heat before the garlic colours.
8. Tip the hot roasted potatoes into the pan and turn them through the garlic and pepper.
9. Scatter over the Aleppo pepper, ground coriander and remaining salt, and toss again.
10. Add the chopped coriander and squeeze over the lemon juice.
11. Turn everything once more and serve immediately, before the potatoes lose their crackle.