Zesty Harissa Smashed Potatoes
Zesty Harissa Smashed Potatoes
Yield: serves 4
Time: 1 minute
INGREDIENTS
1 lb teeny tiny potatoes
2 tablespoons tahini
1 tablespoons harissa
Juice of 1 lemon
1 teaspoon lemon zest
1/2 teaspoon cumin
3 tablespoons chopped parsley
2 garlic cloves, minced
salt/pepper, to taste
water, to thin (about 2 to 3 tablespoons)
DIRECTIONS
Preheat your oven to 425 degrees Fahrenheit (if using an oven). Alternatively, you can use an air fryer to crisp up the smashed potatoes.
To make the potatoes, rinse them well and set them inside a large pot. Cover the potatoes with 2-inches of cold water until they’re just covered. Heavily salt the water. This is essential because we want to season the potatoes from within. Like pasta, the potatoes will absorb some of the salted water (but not all of it, if you’re worried about them turning out extra salty).
Heat the potatoes over medium-high heat and bring to a boil and bring down to a slow boil (reducing the heat slightly). Cook the potatoes, uncovered, until fork tender (about 8 to 10 minutes, depending on the size of the potatoes). Drain the potatoes and let cool.
On an oiled sheet pan, add the potatoes. Using the flat bottom of a glass, gently press down on each teeny tiny potato until it smashes slightly (try to keep the potato in tact).
Roast the potatoes on the bottom rack of the oven for about 10 minutes until crispy. Broil for an additional 2 to 3 minutes. Alternatively, you can air fry the potatoes at 400 degrees for about 10 minutes. Let the potatoes cool.
To make the sauce, whisk together the tahini, harissa, lemon juice, lemon zest, cumin, and chopped parsley until combined. Season with salt and pepper, to taste. If the sauce is a bit thick, which it tends to be, add water 1 to 2 tablespoons at a time, until slightly runny. You want the consistency to be similar to a thick dressing (like ranch).
Alternatively, you can keep the sauce at a thicker consistency and use it as a dipping sauce for the potatoes.
In a bowl, add the potatoes and sauce. Toss to coat the potatoes.
Dress the potatoes on a plate with a drizzle of extra-virgin olive oil, chopped parsley, chopped pistachios, a sprinkle of cayenne pepper, and a squeeze of lemon.
Dive in!
