Lebanese Batata Harra Spicy Potatoes with Yogurt

Ingredients

• 1 lb potatoes, cubed
• 1 cup Greek yogurt
• 1 red bell pepper, diced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp Aleppo pepper
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Put the cubed potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 6 to 7 minutes, until the edges are just yielding but the centres are still firm.
2. Drain them thoroughly and leave them in the colander for 5 minutes to steam dry. Parboiling and drying like this is what gives you a crisp shell and a fluffy interior instead of greasy, dense cubes.
3. Heat the oil or butter in a wide skillet over medium-high heat until it shimmers. Add the potatoes in a single layer and leave them undisturbed for 4 minutes so a crust forms.
4. Turn them and continue cooking for 10 to 12 minutes, turning every few minutes, until they are golden and crisp on most sides. Add the diced bell pepper for the last 5 minutes.
5. Add the garlic and Aleppo pepper and toss constantly for 45 seconds. Garlic burns quickly in hot oil and turns bitter, so it goes in at the very end.
6. Season with salt, take the pan off the heat, and toss with a generous squeeze of lemon and most of the fresh herbs.
7. Season the yogurt with salt and a little lemon and spread it on a plate. Pile the hot potatoes on top, scatter with the remaining herbs, and serve at once while they are still crisp.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.