Description
This vibrant recipe features crispy harissa-seasoned golden potatoes paired with a creamy whipped tahini sauce, complemented by perfectly fried pita bread rounds. A flavorful Middle Eastern-inspired dish that’s perfect for sharing as an appetizer or side, offering a delicious balance of spicy, tangy, and savory flavors within a quick 30-minute preparation.
Ingredients
Scale
Harissa Potatoes
- 4 large golden potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1/2 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 Tablespoon harissa paste
- 1 Tablespoon sun-dried tomato paste
- Salt, to taste
- Black pepper, to taste
Whipped Tahini Sauce
- 1/2 cup tahini paste
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2-3 Tablespoons water, as needed
- Salt, to taste
Fried Pita
- 2-3 pita bread rounds
- Olive oil, for frying
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the potatoes: Peel and dice the golden potatoes into bite-sized pieces. Place them in a pot of salted boiling water and cook until just tender but not falling apart, about 8-10 minutes. Drain well.
- Cook the aromatics: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add the chopped yellow onion and cook until translucent, about 3-4 minutes. Add the chopped garlic and sauté for another minute until fragrant.
- Add harissa and tomato paste: Stir in the harissa paste and sun-dried tomato paste into the skillet with onions and garlic. Cook for 1-2 minutes to develop the flavors, stirring constantly.
- Sauté the potatoes: Add the drained potatoes to the skillet. Toss to coat them thoroughly with the harissa mixture. Cook for 5-7 minutes, stirring occasionally, until the potatoes are golden and slightly crispy. Season with salt and black pepper to taste.
- Make the whipped tahini sauce: In a bowl, combine the tahini paste, fresh lemon juice, minced garlic, and olive oil. Whisk vigorously while gradually adding 2-3 tablespoons of water to achieve a smooth, creamy consistency. Adjust with salt to taste.
- Fry the pita bread: Heat a generous layer of olive oil in a frying pan over medium-high heat. Once hot, add the pita bread rounds and fry each side until golden brown and crisp, about 1-2 minutes per side. Remove and drain on paper towels.
- Serve and garnish: Arrange the harissa potatoes on a serving platter. Drizzle or dollop with the whipped tahini sauce and garnish with chopped fresh parsley. Serve alongside the fried pita bread for dipping and scooping.
Notes
- Adjust the amount of harissa paste according to your spice preference.
- The whipped tahini sauce can be thinned with water gradually to reach your desired texture.
- For a healthier option, pita can be toasted instead of fried.
- Using fresh lemon juice is key to balancing the earthiness of tahini with brightness.
- Leftover potatoes can be refrigerated and reheated gently on stovetop for best texture.
