Batata harra

Method

Cut potatoes into 1cm cubes and deep fry in olive oil at 180°C until golden and crispy, working in batches to avoid overcrowding. Drain on kitchen paper and season with salt. Whilst potatoes cook, finely mince the garlic and chop the fresh herbs together. In a large bowl, whisk together the remaining olive oil, lemon juice, minced garlic, chilli flakes, and black pepper to create a dressing. Toss the hot fried potatoes with the herb mixture and dressing whilst still warm so they absorb the flavours. Scatter with extra fresh herbs and serve immediately whilst crispy.