Lebanese Batata Harra with Cilantro and Garlic

Cut the potatoes into large, evenly sized cubes so they cook uniformly and hold their shape during frying.

Place the potato cubes in a pot and cover them with water, then heat over high heat until the water begins to boil.

. Allow 10 minutes.

Carefully lower the drained potatoes into the vegetable oil heated over high heat, working in batches to avoid overcrowding so they fry evenly.

Fry the potatoes in the oil over high heat without moving them at first, then turn them until golden on all sides.

Remove the golden potatoes from the oil immediately and transfer them to a strainer to drain off the excess oil and keep them crisp.

Sauté the garlic in the olive oil in a skillet over high heat until lightly golden and fragrant.

Add the pepper paste, hot paprika, ground coriander, salt, salt, and black pepper to the garlic over high heat, then stir until the spices are toasted and the mixture is well combined.

Add the lemon juice to the garlic mixture over high heat and stir until it bubbles briefly and the flavors meld.

Add the fresh cilantro to the potatoes over high heat and toss quickly until evenly distributed while retaining its color.

Transfer the batata harra to a serving dish immediately, distributing the seasoning mixture evenly over the potatoes to keep them crisp. Garnish with lemon and optional chili, and serve with an extra squeeze of lemon if desired.