Dairy-Free Emirati Spicy Potato and Cilantro Bites (Batata Harra)

Ingredients

• 2 medium Potatoes
• 0.5 cup Cilantro
• 3 cloves Garlic
• 0.5 tsp Chili Flakes
• 2 tbsp Lemon Juice
• 3 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium Potatoes and cut them into 1.27 cm cubes.
2. 2Heat the 3 tablespoons of Olive Oil in a 25.4 cm skillet over medium-high heat until it shimmers, about 175°C.
3. 3Carefully add the potato cubes to the hot oil and fry for 15-20 minutes, turning occasionally, until they are golden brown and crispy on all sides. You can tell they are done when they sound crisp when stirred.
4. 4While the potatoes are frying, finely mince the 3 cloves of Garlic. Measure out the 0.5 teaspoon of Chili Flakes.
5. 5Once the potatoes are golden and crispy, add the minced garlic and the 0.5 teaspoon of chili flakes to the skillet. Sauté for 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
6. 6Add the 0.5 cup of chopped Cilantro, 2 tablespoons of Lemon Juice, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper to the skillet.
7. 7Toss everything together well to ensure the potatoes are evenly coated with the cilantro mixture. Cook for another 30 seconds, stirring, to allow the flavors to meld.
8. 8Serve the Dairy-Free Emirati Spicy Potato and Cilantro Bites immediately while they are hot.

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