Peel the potatoes and slice them into small cubes with a thickness of about 1 cm each.
Add a small pinch of salt to the potato cubes and set aside to allow them to release some of their liquid. This will add more crunch to the potatoes once shallow-fried.
Shallow-fry the potato cubes in 3 tablespoons of olive oil until golden and crispy. Alternatively, oven-fry them after par-boiling them and brushing them with olive oil, until they turn golden. Add a pinch of salt to the potatoes as desired. Set aside.
Rinse the fresh coriander, pick the“good” leaves, and discard the stems. Finely chop the leaves and dry on a paper towel.
Lightly heat a skillet or a shallow pan over low heat, add the olive oil and heat for a few seconds before adding in the minced garlic. Sauté the garlic over medium-low heat until it is fragrant for about 20 to 30 seconds.
Add the chopped coriander and sauté for a minute or so over medium heat until fragrant. Try not to overcook the coriander at this point to keep its succulent taste.
Add the fried potato cubes to the coriander-garlic sauté, stir until well mixed. Check if you like the saltiness of the potatoes and add a pinch of cracked black pepper to taste. Cook for an additional 3-4 minutes while stirring.
Serve hot with a slice of lemon on the side.