Description
These Harissa Potatoes with Whipped Tahini Sauce and Fried Pita combine spicy, creamy, and crispy textures for a flavorful and satisfying vegetarian dish. Tender golden potatoes are cooked with aromatic harissa and sun-dried tomato paste, paired with a luscious whipped tahini lemon sauce, and accompanied by crispy fried pita, making it perfect for a vibrant appetizer or side.
Ingredients
Scale
Potatoes and Harissa Mixture
- 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 medium-sized chunks. Place them in a pot of salted water and bring to a boil. Cook until tender but still firm, about 10-12 minutes. Drain and set aside.
- Sauté 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 and soft, about 5 minutes. Add the chopped garlic and cook for an additional 1 minute until fragrant.
- Add Harissa and Sun-Dried Tomato Paste: Stir in the harissa paste and sun-dried tomato paste into the sautéed onions and garlic. Cook for 2-3 minutes to blend the flavors well, stirring frequently to avoid burning.
- Combine Potatoes with Harissa Mixture: Add the cooked potatoes to the skillet and toss gently to coat evenly with the spicy paste mixture. Season with salt and black pepper to taste. Cook for 3-4 minutes, stirring occasionally, allowing the potatoes to absorb the flavors and get slightly crispy edges.
- Make Whipped Tahini Sauce: In a bowl, whisk together the tahini paste, fresh lemon juice, minced garlic, and olive oil. Gradually add 2-3 tablespoons of water to achieve a smooth, creamy, whipped consistency. Season with salt to taste. Adjust lemon or water to your preferred creaminess and tang.
- Fry the Pita: Heat olive oil in a skillet over medium-high heat. Cut the pita bread rounds into triangles or strips. Fry the pita pieces in the hot oil until golden brown and crisp, about 1-2 minutes per side. Remove and drain on paper towels.
- Plate and Garnish: Serve the harissa potatoes hot, generously drizzled or dolloped with the whipped tahini sauce. Arrange the fried pita wedges on the side. Garnish the dish with freshly chopped parsley for color and a fresh herbal note.
Notes
- Adjust the amount of harissa paste if you prefer a milder or spicier dish.
- Whipped tahini sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a gluten-free version, substitute pita with gluten-free flatbreads or serve with vegetable crudités.
- Leftover potatoes make a delicious topping for salads or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Middle Eastern
