Crispy potatoes tossed in a warm chili–cilantro oil with lemon for a bold flavour without harsh ingredients.
Serves: 3–4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Ingredients
- 600 g potatoes, peeled and cut into medium cubes
- 2 tbsp garlic infused oil, divided
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp cumin
- ½ tsp chili flakes (or to taste)
- salt, to taste
- juice of ½–1 lemon (about 1½ tbsp)
- ¼ cup fresh cilantro, roughly chopped
- optional: sliced green onion tops
Instructions
- Bring a pot of salted water to a boil. Add the potatoes and cook for 6–7 minutes until just fork-tender. Drain well, let them steam dry briefly, then shake the pot lightly to rough the edges.
- Toss the potatoes with 1 tbsp garlic infused oil and a pinch of salt. Air fry at 200°C (400°F) for 14–18 minutes, shaking the basket every 5–6 minutes, until crisp and golden.
- Heat the remaining 1 tbsp garlic infused oil in a wide pan over medium heat.Add the chopped cilantro, paprika, ground coriander, cumin, and chili flakes, cooking briefly until fragrant.
- Add the hot potatoes to the pan and toss gently to coat. Remove from heat, drizzle with lemon juice, adjust salt to taste, and serve warm.
Tips
Add lemon juice after removing from heat so the potatoes stay crisp.
Do not overcrowd the air fryer; cook in batches if needed to avoid steaming.
Adjust chili flakes depending on how spicy you like your batata harra.
My Comfort Kitchen 