Spicy potatoes with garlic and coriander (Batata harra)

1. Peel the potatoes, cut into 2 cm cubes and par-boil in salted water for 5 minutes; drain and let the steam escape.

2. Heat the olive oil in a large frying pan and fry the potatoes over medium-high heat, turning occasionally, for 15-20 minutes until crisp and golden on all sides.

3. Meanwhile crush the garlic and chop the coriander.

4. Lower the heat slightly, add the garlic and chilli flakes to the potatoes and fry together for 1 minute (don't let the garlic burn).

5. Take off the heat, stir in the coriander, season with salt and drizzle with the lemon juice.

6. Serve warm, as mezze or alongside grilled meats.

Tip: Batata harra (spicy potatoes) is one of the favourite hot dishes of the Lebanese mezze table. Dry the cubes well after par-boiling so they get really crisp; you can also make them in a 220 °C oven in 30 minutes with less oil.