Batata Harra - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 10

Cook Time 45

Total Time 55

▢ 2 pounds (900 g) potatoes about 5 potatoes - peeled and diced into ¾-inch cubes
▢ 2 tablespoons (30 ml) olive oil
▢ ½ teaspoon salt
▢ ¼ teaspoon ground black pepper

Preheat the oven to 400°F (200°C).
Place the potatoes on a baking sheet, drizzle with olive oil and season with salt and pepper, and toss well.
Roast in the oven for 40 minutes flipping halfway through or until the potatoes are crispy on the outside, and fork-tender.

Pat dry the potatoes before frying them. In a large pot or pan, heat oil to 350°F (180°C).
Add the potatoes to the oil, and fry for about 15 minutes or until they're golden brown.
Remove from oil, and drain on a paper towel.

To a pan, add olive oil, garlic, and chili flakes and cook for a minute over low-medium heat or until the garlic is fragrant. Add the paprika and fresh cilantro, followed by the cooked potatoes.
Toss until the potatoes are well coated, remove from pan and serve in a serving dish.
Garnish with extra fresh cilantro, and squeeze fresh lemon juice over the potatoes before serving. Serve hot.

Choose the right type of potatoes - any potato that works well for roasting, works well in this recipe. I recommend Russets or Yukon Golds if you're in the US, Maris Piper or King Edward if you're in the UK, and Dutch Cream in Australia.
Choose the right type of oil - if you go for the frying method, fry in a high smoke point oil such as corn, peanut, grapeseed, or vegetable oil.
Don't overcrowd the baking sheet - if the potato cubes are too close to each other, or are put in layers, they will steam rather than roast, and won't crisp up.
For extra crispy potatoes - turn them in the baking sheet halfway through the cooking time.
Adjust heat level to your preference - you can add more or less chili flakes, you can even use fresh minced chili, cayenne powder, or chili powder if you like.