My Batata b Zeit are an extra-flavorful spin on home fries. I often make these tasty potatoes in the spring when the green garlic and fresh herbs have begun to sprout. Sprinkled with sumac spice, these crisp potatoes make a perfect side for egg dishes such as Bayd b Lahem and Bayd b Batenjen. 
MAKES 6 SERVINGS
⅓ cup extra-virgin olive oil
1 large Vidalia onion, thinly sliced into half-moons
3 shallots, thinly sliced
1½ pounds new potatoes, peeled and thinly sliced into half moons
3 green garlic shoots or 3 spring garlic cloves, minced
½ teaspoon sea salt
2 scallions, ends trimmed, finely diced
1 small bunch fresh flat-leaf parsley leaves, finely chopped
1 small bunch chives, finely diced
½ teaspoon sumac spice (see here)
Pour the olive oil in a large sauté pan or skillet over medium heat. Add the onion and shallots and sauté until softened and translucent, about 5 minutes.
Stir in the potatoes and garlic and season with the salt. Cook, stirring frequently so they do not stick to the bottom of the pan, until they are light golden brown and crispy on the outside, about 15 minutes.
Reduce the heat to low, add the scallions, parsley and chives and toss to combine. Finish with the sumac spice. Serve immediately.
Variation 
Add sliced baby bella mushrooms and hot peppers with the potatoes or finish with crushed red pepper flakes, for a spicy version that my sister, Selma, loves!
taboulie tip! For the crispiest home fries, cook the potatoes in a cast-iron skillet.