Description
A vibrant and flavorful Middle Eastern-inspired side dish featuring crispy roasted baby potatoes coated in spicy harissa paste, paired with a smooth, tangy whipped tahini sauce, and accompanied by crunchy fried pita triangles. This vegan recipe is perfectly balanced with smoky spices, fresh herbs, and a creamy citrusy sauce, ideal for any meal or gathering.
Ingredients
Scale
Harissa Potatoes
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
Whipped Tahini Sauce
- 1 cup tahini
- 1/3 cup lemon juice
- 1/2 cup cold water
- 1 clove garlic, minced
- 1/2 teaspoon salt
Fried Pita
- 2 pita breads, cut into triangles
- Vegetable oil for frying
Garnish
- 1/4 cup fresh parsley, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. In a large bowl, combine the halved baby potatoes with olive oil, harissa paste, salt, black pepper, smoked paprika, garlic powder, and ground cumin. Toss everything well until each potato piece is evenly coated with the spicy spice mixture.
- Roast the Potatoes: Arrange the coated potatoes in a single layer on the prepared baking sheet. Roast them in the preheated oven for 30 to 35 minutes, flipping them halfway through to ensure they become golden and crispy on all sides.
- Make the Whipped Tahini Sauce: While the potatoes are roasting, whisk together tahini, lemon juice, minced garlic, and salt in a bowl. Gradually add cold water while whisking continuously until the sauce achieves a smooth, creamy, and fluffy consistency. Set aside.
- Fry the Pita Triangles: Heat vegetable oil in a skillet over medium heat. Once hot, add the pita bread triangles in batches and fry them for about 2 to 3 minutes on each side or until they turn golden brown and crispy. Drain the fried pita on paper towels to remove excess oil.
- Assemble and Serve: To serve, spread a generous layer of the whipped tahini sauce on a serving plate. Top with the roasted harissa potatoes. Sprinkle with chopped parsley and sesame seeds if using. Serve the fried pita triangles on the side for dipping and added crunch.
Notes
- Adjust the amount of harissa paste depending on your preferred heat level; add more for extra spice or less for a milder flavor.
- For a lighter variation, bake the pita triangles instead of frying by brushing them with olive oil and baking at 375°F until crisp.
- Add a squeeze of fresh lemon juice to the whipped tahini sauce right before serving for extra brightness and tang.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern
