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
Scale
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
