harissa potatoes

May 7, 2014 § 77 Comments

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Harissa potatoes would be perfect with eggs on a Saturday morning, or as a dinner side with roasted chicken.   You could serve these as part of a meze, a selection of small dishes to make a meal, in the same way tapas are served in Spain, or, as we American’s might enjoy small plates dining.  These potatoes are lovely served warm or room temperature with a tomato salad, tzatziki,  and a good home made hummus.

We have been enjoying the flavor combination of sundried piments, extra virgin olive oil, garlic, sun dried tomatoes, coriander and caraway seeds in a traditional harissa paste which is hand made in Tunisia.  Harissa is a hot sauce (or paste rather) used in North African cuisine, made from chili peppers, spices, and olive oil.  My store bought harissa paste adds a delicious flavor to bland foods such as chickpeas, carrots and potatoes.   Although  I haven’t made my own harissaa yet, John fromthebartolinikitchens’  has a recipe you could try.  Visit his post to learn more about harissa and for a wonderful chicken thigh recipe too.

Recipe slightly adapted from Herbivoracious.

I n g r e d i e n t s

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 3 medium size potatoes -yukon golds would be a nice choice
  • 2 teaspoons harissa paste
  • 1 tablespoon minced preserved lemon, I found this at our local market
  • 1 teaspoon cumin
  • sea salt, to taste
  • crumbled feta cheese for serving
  • fresh dil for serving

Heat the olive oil in a medium skillet over medium-high heat. When the oil is shimmering, add the onion and cook for 1 minute until it begins to soften. Add the potatoes, harissa, preserved lemon, cumin, and salt and cook, stirring occasionally until the potatoes are lightly browned on the outside and tender in the middle. It helps to cover the pot so that the tops of the potatoes are steaming a bit while the bottoms are browning. Uncover for the last couple of minutes.
To serve, taste and adjust seasoning. You might need more salt, harissa, or preserved lemon. Transfer to serving plate and garnish with the feta cheese and a very generous amount of fresh dill.

 

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