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1. Drop the potatoes into enough lightly salted boiling water to cover them completely and cook bnskly, uncovered, until they are tender but still into tact.
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2. Drain off the water and, sliding the pan back and forth constantly, cook over low heat for a mmute or so, until the potatoes are dry.
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3. Meanwhile, in a heavy 10- to 12-inch skillet, warm the oil over moderate heat until a light haze forms above it.
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4. Add the lemon juice, the hrisa - water mixture, caraway and salt and, stirring constantly, cook until most of the liquid in the pan has evaporated.
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5. Remove from the heat, add the potatoes, and turn them about gently with a spoon until they are evenly coated with the seasoned oil.
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6. Taste for seasoning. Then transfer to a serving bowl and cool to roomtemperature before serving. Salatit batatais often served inTunisia with kouski bil lahm.
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