Batata harra

Step 1: Heat the oven to 425°F (400°F fan). Put 2 lb potatoes in a pan of cold water with a little salt, bring to the boil over a high heat and simmer for 4 minutes, until the edges just start to soften.

Step 2: Drain well, then shake the colander hard so the edges rough up. Leave to steam dry for 2 minutes.

Step 3: Toss the potatoes on a large baking tray with 2 ½ tbsp olive oil and 1 tsp salt, spreading them out in one layer with space between them. The most common mistake is crowding the tray: crowded potatoes steam instead of browning.

Step 4: Roast for 25–30 minutes, turning once halfway, until deep golden and crisp on several sides and they rattle when you shake the tray.

Step 5: Just before they are ready, warm the rest of 1 ½ tbsp olive oil in a large frying pan over a medium-low heat. Add 5 garlic cloves, 1 fresh red chilli, 1 tsp Aleppo pepper or chilli flakes and 1 tsp ground coriander and stir for about 1 minute, until the garlic smells sweet and turns pale gold, not brown.

Step 6: Tip the hot potatoes into the pan, add 1 oz fresh coriander and toss for 30 seconds until coated and the coriander just wilts. Squeeze over 2 tbsp lemon juice, toss again and serve at once.