Place the diced potatoes in a pot of salted water and bring it to a boil. Cook the potatoes until they are tender but still firm. Drain and set aside.
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the chopped onion to the pan and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic and chopped chili pepper to the pan and sauté for another 2 minutes.
Add the cumin, coriander, paprika, and salt to the pan. Stir well to coat the onions, garlic, and chili with the spices.
Add the cooked diced potatoes to the pan and toss them gently to coat them with the spice mixture. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown.
Remove the pan from heat and drizzle the lemon juice over the potatoes. Toss them gently to distribute the lemon juice evenly.
Sprinkle the chopped cilantro over the potatoes and give it a final toss.
Transfer the vegan Egyptian Batata Harra to a serving dish.
Serve the Batata Harra hot as a side dish or as a main course with bread or rice.