Spicy Potatoes (Batata Harra)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Canola oil, for frying
2 lbs (1 kg) potatoes, peeled and cut into 1-inch (2.5-cm) cubes
3 tablespoons olive oil
1 small onion, finely diced
1 red bell pepper, deseeded and finely diced
1 small hot green chili pepper, minced
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground sweet paprika
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon freshly ground black pepper
1/2 bunch fresh coriander leaves (cilantro), minced
2 limes, wedged, for serving (optional)
1. Add about 1/2 inch (1.25 cm) of canola oil to the bottom of a large, heavy skillet with high sides. Heat the oil over medium heat; add the potato and cook until tender inside and golden outside, about 8 to 10 minutes, stirring occasionally. Transfer the potato to a paper towel-lined plate to drain. (If necessary, fry the potato in 2 batches so the pan isn’t overcrowded.)
2. Heat the olive oil in a large skillet over medium heat; add the onion, bell pepper, and chili pepper, and cook until they start to soften, about 3 to 5 minutes, stirring occasionally.
3. Add the garlic, salt, ground sweet paprika, ground red pepper, and ground black pepper, and cook until fragrant, about 1 minute more, stirring constantly.
4. Add the potatoes and cilantro and cook until warm, about 2 minutes, stirring frequently.
5. Serve with fresh lime wedges to squeeze on top if desired.
Recipe courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com.