Lebanese Batata Harra (Spicy Potatoes)

This Lebanese version of Batata Harra (spicy potatoes) is a dish with crispy potatoes seasoned with spices and herbs. The result is a delicious dish with a contrast of textures and flavours that make it a popular side or appetiser.
Here's how to make it:
Ingredients:
1 kg potatoes, skin-on, washed and cubed
1 tsp salt
4 tbsp + 1/4 cup olive oil
1 tsp ground coriander
1/4 red onion, finely chopped
1 clove garlic, minced
1/2 red capsicum, diced
1 bird's eye chili, finely chopped
1/4 cup fresh coriander leaves, finely chopped
Salt and black pepper to taste
Methosd:
Soak the cubed potatoes in a bowl of cold water with 1 tsp salt for 30 minutes.
While the potatoes soak, bring a pot of water to a boil. Drain the potatoes from the salty water, add them to the pot of boiling water, and simmer for 15 minutes.
Drain the potatoes and allow them to dry completely.
Preheat the oven to 200°C.
Once the potatoes are dry, gently shake them to create some texture.
Place the potatoes on a baking tray. Drizzle with 4 tbsp olive oil and season with salt, pepper, and 1/2 tsp ground coriander.
Roast in the preheated oven for 20 minutes, toss them, and roast for another 20 minutes. Set aside and allow to cool.
In a bowl, mix 1/4 cup olive oil, 1/2 tsp ground coriander, red onion, garlic, capsicum, bird's eye chili, and fresh coriander leaves.
Add the roasted potatoes to the bowl, toss gently, and serve.
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