Smashed Potato Nachos and Zesty Harissa-Date Sauce
Smashed Potato Nachos w/ Harissa-Date Sauce
Time: about 45 minutes
Yield: 2-3 servings
INGREDIENTS
{Smashed Potatoes}
1 lb teeny tiny potatoes
4 tablespoons olive oil
1/2 tablespoon ras el hanour
1 teaspoon cumin
1/2 teaspoon sea salt
{Zesty Harissa-Date Sauce}
4 dates, pits removed and softened in salty water
3 tbsp harissa paste
1/4 cup extra virgin olive oil
1 tablespoon red pepper flakes
juice of 2 lemons (about 6 to 8 tablespoons lemon juice)
zest of 1 lemon
6 to 8 tablespoons water, add more for a thinner consistency
DIRECTIONS
{Smashed Potatoes}
Begin by preheating your oven to 450 degrees Fahrenheit.
Rinse your potatoes and add them to a large pot. Cover with cold water and A LOT of kosher salt (about 3 tablespoons). Bring to a boil and cook until tender (about 6 to 8 minutes).
Reserve 1/2 cup of the salty starchy water (for the Zesty Harissa-Date Sauce, see notes) and drain. Let the potatoes cool.
Toss with 3 tablespoons of olive oil, spices, and a bit of fine salt. Place on a greased tray that has been greased with the remaining 1 tablespoon of olive oil.
Using the bottom of a glass, gently press down on each potato to “flatten” or “smash” it. Place in the oven and roast for 20 to 30 minutes (or until golden, flipping halfway so both sides are crispy).
{Tahini Garlic Mojo Dipping Sauce}
In a bowl, soak the dates in the reserved salty starchy water (or plain water if you’re making it on its own) for about 10 minutes or until softened.
To a blender, add the olive oil, harissa, dates, lemon juice/zest, red pepper flakes, salt to taste, and 6 tablespoons of water (to start). Blend until smooth.
If the sauce is too thick for your liking, add more water (2 tablespoons at a time) and salt, to taste. Blend until you reach your desired consistency.
{To Assemble}
Once golden, garnish with sliced red cabbage, radishes, fried eggs, zesty harissa-date sauce, cilantro, sesame seeds, and a squeeze of lime
Grab your fingers, or fork, and dive in!
