Batata Harra — Spicy Coriander-Garlic Potatoes

Ingredients

• 1½ lb waxy potatoes, in ¾-inch cubes
• 8 cloves garlic, minced
• 1 red chili, minced
• 1 tsp Aleppo pepper
• 1 cup cilantro, chopped
• 4 tbsp olive oil
• Juice of ½ lemon
• 1 tsp ground coriander
• Salt and black pepper

Method

1. Toss the potatoes with 2 tbsp of the oil, salt, and pepper and air-fry at 400°F (205°C) for 20–22 minutes, shaking twice, until the outsides are crackling and the insides are creamy. In an oven, roast on a hot sheet pan for 30 minutes.
2. While they cook, warm the remaining oil in a wide skillet over medium and cook the garlic, chili, ground coriander, and Aleppo pepper for 60–90 seconds. Pull it the moment the garlic turns pale gold — a second past that and it's bitter.
3. Tip the hot potatoes into the skillet and toss hard so every cube picks up the garlic oil.
4. Kill the heat, add the cilantro and lemon juice, and toss again — the herbs should wilt from residual heat, not cook.
5. Taste for salt and serve immediately, ideally directly from the pan onto a mezze table.