Instructions
Follow the steps and taste along the way.
Prepare the potatoes
Preheat the oven to 220 °C. Peel the potatoes and cut them into evenly sized cubes, about 2 cm across. Dry them thoroughly so they roast on the baking tray rather than steam.
Roast until crispy
Toss the cubes with 25 ml of olive oil and 2 g of salt. Spread them in a single layer on a baking tray and roast for 35–40 minutes, turning them after 20 minutes. The potatoes should be golden and crispy around the edges, and tender inside.
Prepare the garlic and coriander mixture
While the potatoes roast, finely chop the garlic, coriander, and chili. Heat the remaining 10 ml of oil in a pan over low heat, add the garlic and chili, and stir for 30 seconds, just until the garlic is fragrant. Do not let it brown.
Season the batata harra
Add the roasted potatoes and the remaining 1 g of salt to the pan. Gently toss to coat them in the garlic oil, then remove the pan from the heat and stir in the coriander and lemon juice. Add the lemon at the end so its flavor stays fresh.
Serve warm
Taste and serve immediately while the potatoes are still crispy on the outside. Divide them into 4 small appetizer portions.
