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.
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.
3. Meanwhile, in a heavy 10- to 12-inch skillet, warm the oil over moderate heat until a light haze forms above it.
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.
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.
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.
