When you need a dish that promises vibrant flavor, comforting textures, and a little wow-factor for family or guests, look no further than this Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe. Crisp, spicy roasted potatoes get nestled atop a cloud of fluffy whipped tahini, with shards of golden fried pita lending irresistible crunch. Each component brings something special, and together they make a boldly-seasoned, Middle Eastern-inspired side or appetizer that steals the show at any table.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe shines with a straightforward list of ingredients where each element plays a star role—adding warmth, creaminess, tang, or crunch in just the right places. Even the simplest pantry staple turns into something magical here!
- Baby potatoes: Halved for maximum roasted edges; they soak up the spicy harissa and get beautifully golden.
- Olive oil: Adds that luscious crispness when roasting the potatoes and frying the pita.
- Harissa paste: The key to deep, smoky, peppery heat—use more or less to match your spice comfort zone.
- Smoked paprika: Lends earthy, aromatic undertones and a lovely red hue to the potatoes.
- Garlic powder: A subtle kick that enhances every bite without overpowering.
- Salt and black pepper: Essentials for rounding out all the bold flavors.
- Tahini: This creamy sesame paste creates the dreamy sauce that ties everything together.
- Cold water: Whips the tahini into an airy, ultra-smooth drizzle. Adjust to get that pourable texture.
- Lemon juice: Wakes up the sauce with a fresh, bright zing.
- Garlic (for sauce): A pop of raw garlic sharpness gives the tahini punch.
- Pita bread: The best part for scooping and crunch—cut into bite-sized triangles for fun snacking.
- Neutral oil (for frying): Keeps the pita light and crispy, without adding unnecessary flavor.
- Fresh herbs (optional): Parsley or mint adds color and a herby lift if you have some handy.
How to Make Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
Step 1: Roast the Harissa Potatoes
Preheat your oven to 425°F (220°C) for that perfect roasting heat. In a spacious bowl, toss the halved baby potatoes with the olive oil, harissa paste, smoked paprika, garlic powder, salt, and black pepper. Make sure every little potato piece is gleaming and coated. Spread them out on a parchment-lined baking sheet so they roast instead of steam—no potato stacking! Roast for 30 to 35 minutes, flipping once halfway through, until the edges are golden and the centers tender.
Step 2: Whip the Dreamiest Tahini Sauce
While those potatoes are transforming in the oven, grab a medium bowl and whisk together the tahini, lemon juice, minced garlic, olive oil, and salt. Slowly trickle in cold water, whisking energetically, until the sauce morphs to a light, fluffy, and pourable consistency. More water makes it silkier; less keeps it thick and spreadable. Taste and adjust salt or lemon as you like.
Step 3: Fry the Pita Crisps
Now for the fun part—fried pita chips! Heat your olive or neutral oil in a skillet over medium. When shimmering, lay the pita triangles in a single layer. Don’t crowd them or they won’t crisp. Flip occasionally until all sides are golden and crunchy, around five to six minutes. Move them to a paper towel-lined plate and sprinkle with plenty of salt while still hot.
Step 4: Assembling the Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
On your favorite platter, spoon the whipped tahini sauce in a thick layer. Pile up the hot harissa potatoes in a generous heap right in the middle. Shower the crunchy fried pita triangles over everything. If you’re feeling extra, finish with freshly chopped parsley or mint for that pop of green and freshness.
How to Serve Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
Garnishes
A bright scatter of roughly chopped parsley or mint brings color and a bright, herbal finish. For something extra special, try a drizzle of pomegranate molasses or even a light trickle of good honey—each adds a beautiful sweet counterpoint to the spicy, creamy base.
Side Dishes
This dish is fabulous as part of a mezze spread with crisp cucumber-tomato salad, marinated olives, and lemony hummus. It’s also a great partner for grilled vegetables, herbed rice, or even simply seared tofu for a hearty vegan meal. It definitely holds its own next to lamb koftas or roasted chicken too.
Creative Ways to Present
For parties, serve individual portions in little bowls, with the potatoes nestled onto a swoop of tahini and pita crisps propped up like sails. For family-style feasts, let everyone dive into the big platter, scooping up potatoes and crunchy bits with the pita. You can even tuck this combo into warm flatbreads with a fresh salad for an outrageously good wrap!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store the harissa potatoes, whipped tahini sauce, and fried pita in separate containers in the fridge. The potatoes will last up to four days, while the sauce keeps beautifully in a sealed jar for up to three days. The pita chips are best enjoyed fresh but can be kept in an airtight container at room temperature for a day or two.
Freezing
The potatoes freeze well—spread them out on a tray to freeze, then transfer to a bag or airtight container. The tahini sauce won’t freeze quite as well (it tends to separate) but can be whisked back together if it’s been frozen. Fried pita doesn’t keep its crunch after freezing, so it’s better to make those fresh.
Reheating
To bring back those roasted potatoes, simply reheat them on a baking sheet in a hot oven (400°F/205°C) for 10-15 minutes, or until sizzling. The tahini sauce loosens up with a quick whisk and maybe a splash of water. Fried pita perks up in a dry skillet for just a minute or two.
FAQs
Can I make the harissa potatoes less spicy?
Absolutely! Just use less harissa paste or choose a mild harissa blend. You can always start with half and add more after tasting the roasted potatoes, making sure the flavor is just right for your crowd.
What can I use instead of tahini?
If tahini isn’t available or you’d like a different flavor twist, try unsweetened peanut or almond butter for a change. You could also whip up a creamy plant-based yogurt with lemon and olive oil for a lighter sauce that works beautifully.
Can I use another type Side Dish, Appetizer
Definitely! Small Yukon Golds, fingerlings, or even sweet potatoes are all delicious options in the Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe. Just cut them appropriately and follow the same roasting directions.
How far in advance can I make each component?
The tahini sauce is the perfect make-ahead element—store it in the fridge for up to three days. The potatoes are best fresh, but you can roast them earlier and reheat in the oven. The pita crisps are at their best the same day, but if you’re short on time, you can make them a few hours ahead and keep them loosely covered.
Is this Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe vegan and gluten-free?
The recipe as written is completely vegan. For gluten-free, simply use a gluten-free pita or serve with extra grilled veggies or a gluten-free flatbread instead!
Final Thoughts
If you’re ready for a dish that surprises, delights, and absolutely disappears every time you make it, the Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe is your new go-to. It’s outrageously simple, stunningly flavorful, and always crowd-pleasing—so gather your ingredients and give it a try. You’ll want to come back to this festive, craveable combo again and again!
Print
Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish, Appetizer
- Method: Roasting, Stovetop
- Cuisine: Middle Eastern-Inspired
- Diet: Vegan
Description
A flavorful and spicy dish featuring harissa-roasted baby potatoes served with a creamy whipped tahini sauce and crispy fried pita triangles. This Middle Eastern-inspired recipe is perfect as a side dish or appetizer, offering a harmonious blend of textures and flavors.
Ingredients
Potatoes:
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 to 2 tablespoons harissa paste (adjust to heat preference)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Whipped Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup cold water (more as needed)
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt to taste
Fried Pita:
- 2 pita breads, cut into bite-sized triangles
- 2 tablespoons olive oil or neutral oil
- Pinch of salt
Instructions
- Prepare the Potatoes: Preheat the oven to 425°F (220°C). Toss halved potatoes with olive oil, harissa paste, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 30-35 minutes until crispy.
- Make the Whipped Tahini Sauce: Whisk together tahini, lemon juice, garlic, olive oil, and salt. Gradually add water until light and fluffy.
- Fry the Pita: Cook pita triangles in olive oil until golden and crispy, then drain on paper towels.
- Serve: Spoon tahini sauce on a platter, top with harissa potatoes, and garnish with fried pita pieces.
Notes
- Try sweet potatoes as a substitute for a different flavor.
- For a sweet-spicy twist, drizzle with honey or pomegranate molasses.
- The tahini sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 2g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
