Description
This vibrant Middle Eastern-inspired recipe features crispy roasted harissa-spiced baby potatoes paired with a creamy whipped tahini sauce and crunchy fried pita pieces, making for a flavorful vegan side dish or appetizer that’s perfect for sharing.
Ingredients
Scale
For the Harissa Potatoes:
- 2 pounds baby potatoes (halved)
- 2 tablespoons olive oil
- 1 1/2 tablespoons harissa paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Whipped Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup cold water (plus more as needed)
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Fried Pita:
- 2 pita breads (cut into bite-sized pieces or triangles)
- 2 tablespoons olive oil (or enough for shallow frying)
- Salt to taste
Garnishes (optional):
- Chopped fresh parsley
- Sesame seeds
- Crushed red pepper
- Extra harissa drizzle
Instructions
- Roast the Harissa Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with olive oil, harissa paste, smoked paprika, garlic powder, salt, and pepper until they’re evenly coated. Spread the potatoes in a single layer on a baking sheet, making sure they aren’t crowded. Roast for 30 to 35 minutes, flipping halfway through, until the potatoes are crispy on the outside and tender inside.
- Make the Whipped Tahini Sauce: In a food processor or mixing bowl, combine tahini, lemon juice, minced garlic, olive oil, and salt. Blend or whisk until thick and creamy. Gradually add cold water one tablespoon at a time, continuing to blend or whisk until the sauce is smooth, light, and fluffy. Adjust the consistency with additional water if needed.
- Fry the Pita: Heat olive oil in a skillet over medium heat. Add the pita pieces and fry, turning occasionally, until they are golden brown and crisp on all sides—about 2 to 3 minutes per side. Remove from the skillet and drain on paper towels. Sprinkle with salt immediately while still warm.
- Assemble the Dish: Spread a generous layer of whipped tahini sauce on a serving plate or shallow bowl. Arrange the roasted harissa potatoes on top, then scatter the fried pita pieces over or beside them. Garnish with chopped fresh parsley, sesame seeds, crushed red pepper, or a drizzle of extra harissa, if desired. Serve immediately to enjoy the contrast of warm, crispy, and creamy textures.
Notes
- You can prepare the whipped tahini sauce and roast the potatoes in advance, then reheat and assemble right before serving.
- For a milder flavor, reduce the amount of harissa paste or mix it with yogurt before tossing with the potatoes.
- This dish is best enjoyed immediately to retain the crispiness of the potatoes and pita.
- Feel free to use other root vegetables like fingerling potatoes or sweet potatoes for variation.
