Batata Harra with Chili and Bell Peppers

Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook until just tender (about 10–15 minutes). Drain well and set aside to steam dry for a few minutes.

While the potatoes cook, warm the olive oil in a large heavy skillet over medium-high heat. Add the bell peppers and fresh chili, and sauté for 4–5 minutes until softened and slightly charred at the edges. Add the garlic and cook for 30 seconds until fragrant.

Add the drained potatoes to the skillet in a single layer. Let them sear untouched for 2–3 minutes to develop a golden crust, then stir and continue cooking for 5–7 minutes more, stirring occasionally, until well-browned and crispy on the outside.

Stir in the chili flakes, salt, and black pepper. In a small bowl, whisk together the tahini and lemon juice until smooth; drizzle over the potatoes. Toss everything thoroughly to coat.

Remove from heat and fold in the chopped fresh coriander. Taste and adjust seasonings—you may want an extra squeeze of lemon or a pinch more salt. Serve immediately.