Syrian Batata B'Harra Potato Herb Skillet

Ingredients

• 1 lb potatoes, cubed
• 1 red bell pepper, diced
• 4 pita wedges
• 1 tbsp extra-virgin olive oil
• 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 still firm.
2. Drain them and leave them in the colander for 5 minutes to steam dry. A dry surface is what lets them crisp instead of sticking and steaming.
3. Heat the olive oil in a wide skillet over medium-high heat until it shimmers, then add the potatoes in a single layer and leave them undisturbed for 4 minutes.
4. Turn them and continue frying for 10 to 12 minutes, turning every few minutes, until crisp and golden on most sides. Add the bell pepper and onion for the last 5 minutes.
5. Add the garlic and Aleppo pepper and toss constantly for 45 seconds only. Garlic added earlier will burn in the hot oil and turn the whole pan bitter.
6. Take the pan off the heat, season generously with salt and black pepper, and toss with a big squeeze of lemon and most of the fresh herbs.
7. Warm the pita wedges in a dry pan for 20 seconds a side and serve alongside the hot potatoes, with the remaining herbs and lemon wedges.

Allergen note: Contains gluten.

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