Preheat your oven to 400°F (200°C). After cutting the golden potatoes into cubes, wash them thoroughly and dry them completely to ensure crispiness. Line a baking tray with parchment paper and spread the dried potato cubes evenly across it. Drizzle olive oil over the potatoes and toss them until they are well-coated. Arrange them in a single layer to allow even cooking. Bake in the preheated oven for 15 minutes, then remove the tray and flip the potatoes. Return to the oven and bake for another 15–20 minutes, or until they are golden and crispy but not overly browned.

While the potatoes are baking, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion until it becomes soft and translucent. Add the minced garlic and jalapeño, cooking for another two minutes. Stir in the ground coriander, paprika, a dash of salt, chili flakes, lemon zest, and lemon juice, mixing well to combine. Let the mixture cook for an additional two minutes to allow the flavors to meld together. Finally, stir in the freshly chopped cilantro and turn off the heat.

Once the potatoes are finished baking, remove them from the oven and transfer them to the skillet with the prepared sauce. Toss the potatoes gently to ensure they are evenly coated with the flavorful mixture, taking care not to break them apart.

Serve the Batata Harra hot, garnished with a sprinkle of fresh cilantro for added flavor and presentation. Enjoy this delightful dish immediately for the best taste and texture!