Batata Harra

1. Preheat the oven to 220C/200C fan. Bring a large pot of salted water to the boil. Add 1 tsp of baking powder. Add the potatoes and par boil for 6 minutes. Drain and allow to steam dry for 5 minutes.

2. Return to the empty pot and drizzle with 3 tbsp of olive oil. Season with a little salt and toss well. Spread onto a large lined baking tray and bake until golden brown, 30-35 minutes. Meanwhile, make the sauce.

3. Add the remaining 3 tbsp of olive oil and butter to a large frying pan over a medium-low heat. Add the garlic paste and tomato puree and cook for 2 minutes, stirring constantly.

4. Add the chilli flakes, smoked paprika, coriander seeds, cumin, salt, and pepper. Stir for a further minute.

5. Lower the heat and stir in the fresh coriander and lemon juice until combined. Remove from the heat and set aside.

6. Once the potatoes are golden brown, place the sauce back over a medium heat and add the potatoes, toss well to coat. Serve with yoghurt, if desired.