Batata Harra: Spicy Cilantro Garlic Lebanese Potatoes

Peel the potatoes and cut them into 1.5 cm (0.6 inch) cubes. Rinse them well under cold water and pat them thoroughly dry with a kitchen towel. This helps them crisp up.

Heat 3 tablespoons of olive oil in a large, heavy-bottomed pan or skillet over medium-high heat. Add the dried potato cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).

Fry the potatoes for 15-20 minutes, stirring occasionally, until they are golden brown and crispy on all sides and cooked through. Remove the cooked potatoes from the pan and place them on a plate lined with paper towels to drain excess oil. Season lightly with salt.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and chopped fresh red chili (and red pepper flakes, if using). Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Return the crispy potatoes to the pan. Add the fresh chopped cilantro and lemon juice. Toss everything together gently to coat the potatoes evenly with the aromatic mixture.

Taste and adjust seasoning with additional salt if needed. Serve immediately as a hot mezze or a delicious side dish.