Batata Madooa Siyeme

Peel and quarter the 6 medium potatoes, keeping them relatively uniform in size for even cooking.

Mince the 3 garlic cloves finely and set aside.

Heat the ⅓ cup olive oil in a large, heavy-bottomed skillet or shallow pan over medium-high heat until shimmering.

Add the quartered potatoes to the hot oil in a single layer, allowing them to make contact with the pan bottom for browning.

Sauté the potatoes for 8–10 minutes, stirring occasionally, until the edges begin to turn golden brown.

Stir in the minced garlic and cook for 1 minute until fragrant, then add the salt and dried spearmint, tossing to coat the potatoes evenly.

Pour the ⅓ cup lemon juice over the potatoes and stir gently to distribute.

Reduce heat to medium-low, cover the pan partially with a lid or foil, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender and a fork pierces them easily.

Remove from heat and adjust seasoning with additional salt if needed, then transfer to a serving dish while still warm.