This Harissa Potatoes with Whipped Tahini Sauce and Fried Pita is a flavor explosion that transforms humble potatoes into a showstopping dish. The crispy air-fried potatoes get tossed in a rich, slightly spicy harissa onion sauce, then topped with a creamy whipped tahini and crunchy fried pita pieces. Ready in just 30 minutes, this Mediterranean-inspired recipe balances bold spices with cooling tahini for a perfect weeknight dinner that tastes like it took hours to prepare.
Why You’ll Love This Recipe
- Incredible Flavor Contrast: The spicy harissa sauce and cooling tahini create a perfect balance that makes every bite exciting and satisfying.
- Impressive Yet Simple: While it looks and tastes restaurant-worthy, the steps are straightforward and the ingredients are easy to find in most grocery stores.
- Texture Paradise: You get crispy potatoes, silky sauce, and crunchy pita in every bite – it’s a textural dream that keeps you coming back for more.
- Adaptable Heat Level: You control the spice level by adjusting the harissa paste amount, making it perfect for both spice lovers and those who prefer milder flavors.
Ingredients You’ll Need
- Golden Potatoes: The star of the show with their buttery texture and ability to get crispy on the outside while staying fluffy inside. Choose starchy potatoes for the best results.
- Harissa Paste: This North African chili paste brings smoky, spicy complexity that transforms the dish. Start with less if you’re sensitive to heat.
- Sun-dried Tomato Paste: Adds concentrated umami and slight sweetness that balances the harissa heat beautifully.
- Tahini: Use high-quality tahini for the silkiest sauce – it should be runny and not bitter. This provides a creamy, nutty counterpoint to the spicy potatoes.
- Lemon Juice: Fresh is non-negotiable here! It brightens the tahini sauce and cuts through the richness.
- Onion and Garlic: These aromatics form the backbone of the harissa sauce, adding depth and savory notes.
- Pita Bread: When fried, it becomes the perfect crunchy topping. Choose thicker pitas for the best texture.
- Olive Oil: Use a good quality oil as it’s in both the potatoes and the tahini sauce.
- Fresh Parsley: Adds a pop of color and fresh flavor that ties everything together.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Looking to switch things up? Try these delicious twists:
- Sweet Potato Swap: Replace golden potatoes with sweet potatoes for added color and nutrition.
- Add Protein: Throw in some chickpeas or top with grilled chicken to make it a more substantial meal.
- Vegetable Boost: Mix in roasted cauliflower, eggplant, or bell peppers for extra vegetables.
- Greek Yogurt: Swirl some into the tahini sauce for extra tanginess and creaminess.
- Za’atar Topping: Sprinkle this Middle Eastern spice blend over the finished dish for an aromatic flavor boost.
How to Make Harissa Potatoes with Whipped Tahini Sauce and Fried Pita
Step 1: Prepare the Potatoes
Peel and dice your potatoes into bite-sized cubes, then toss them with olive oil, salt, and pepper until evenly coated. The seasoning at this stage creates a flavorful foundation.
Step 2: Air Fry the Potatoes
Preheat your air fryer to 400°F and arrange the potatoes in a single layer. Air fry for about 15 minutes, shaking halfway through, until they’re golden and crispy. The air fryer gives you that perfect crispy exterior without excessive oil.
Step 3: Make the Harissa Onion Sauce
While the potatoes cook, heat olive oil and butter in a skillet. Sauté the onions and garlic until translucent, then stir in harissa and sun-dried tomato paste. Let it cook for a couple minutes to allow the flavors to deepen and meld together.
Step 4: Combine Potatoes with Sauce
Toss your crispy potatoes into the skillet with the harissa sauce, ensuring each piece gets a flavorful coating. This step is crucial – the hot potatoes absorb the sauce beautifully.
Step 5: Prepare the Whipped Tahini
In a bowl, combine tahini, lemon juice, garlic, and olive oil. Whisk vigorously, then gradually add water until you achieve a smooth, creamy consistency. The sauce will initially thicken before loosening up as you add water.
Step 6: Fry the Pita Bread
Heat olive oil in a pan and fry pita triangles until golden and crispy. This happens quickly, so keep a close eye on them to prevent burning.
Step 7: Assemble the Dish
Spread the whipped tahini on a serving plate, top with the harissa potatoes, and sprinkle with fried pita pieces and fresh parsley.
Pro Tips for Making the Recipe
- Potato Prep: Cut potatoes into equal-sized pieces to ensure even cooking. Soaking them in cold water for 30 minutes before cooking removes excess starch and helps them crisp up better.
- Tahini Whisking: Don’t panic when your tahini seizes up after adding lemon juice – keep whisking and adding water slowly. It will transform into a silky sauce.
- Harissa Control: Taste your harissa paste before adding the full amount – some brands are spicier than others. You can always add more, but you can’t take it away!
- Make-Ahead Components: The tahini sauce can be made a day ahead and stored in the refrigerator. Just whisk it again before serving as it will thicken when chilled.
- Air Fryer Alternative: If you don’t have an air fryer, roast the potatoes in a 425°F oven for 25-30 minutes, tossing halfway through.
How to Serve
This versatile dish works beautifully in multiple settings:
As a Main Dish
Serve with a simple cucumber and tomato salad on the side for a complete vegetarian meal.
As a Side Dish
Pairs wonderfully with grilled meats, especially lamb or chicken with Mediterranean flavors.
For Entertaining
Place everything on a large platter for a stunning centerpiece at your next dinner party. Let guests help themselves family-style.
Garnishes
A sprinkle of chopped fresh herbs (mint, cilantro), toasted pine nuts, or a drizzle of good olive oil elevates the presentation.
Make Ahead and Storage
Storing Leftovers
Store components separately when possible. Keep the harissa potatoes in an airtight container in the refrigerator for up to 3 days. Store the tahini sauce separately for up to 5 days.
Freezing
The potato and harissa mixture can be frozen for up to 1 month. The tahini sauce doesn’t freeze well due to separation issues. Never freeze the fried pita bread as it will lose its crunch.
Reheating
Reheat the potatoes in a skillet over medium heat or in the air fryer at 350°F for 3-5 minutes to restore their crispiness. Add a splash of water to the tahini sauce and whisk if it’s thickened too much in the refrigerator.
FAQs
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Can I make this recipe without an air fryer?
Absolutely! Roast the potatoes in a conventional oven at 425°F for 25-30 minutes, tossing halfway through cooking. They’ll still get crispy and delicious, though you might need to use a bit more oil to achieve the same level of crispness.
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Is there a substitute for harissa paste if I can’t find it?
You can make a quick substitute by blending roasted red peppers with cayenne pepper, garlic, olive oil, and a pinch of cumin and coriander. Alternatively, use sriracha mixed with a pinch of smoked paprika, though the flavor profile will be slightly different.
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My tahini sauce is bitter – what went wrong?
Tahini can sometimes be bitter, especially lower quality brands or those that have been sitting on the shelf too long. Balance the bitterness by adding more lemon juice, a pinch of sugar, or even a spoonful of Greek yogurt to mellow it out.
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Can I prepare any parts of this dish ahead of time?
Yes! The tahini sauce can be made up to 3 days ahead and stored in the refrigerator. You can also pre-cook the potatoes and store them separately from the sauce, then reheat and combine just before serving. The fried pita should be made just before serving for maximum crispness.
Final Thoughts
This Harissa Potatoes with Whipped Tahini Sauce and Fried Pita recipe is truly special – a perfect balance of spicy, creamy, crunchy, and tangy that makes weeknight cooking exciting. It’s the kind of dish that makes you look like a culinary genius without requiring professional skills. The layers of texture and flavor create something greater than the sum of its parts, and I find myself craving it regularly. Give it a try, and I’m confident it will become a standout favorite in your recipe collection!
Print
Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizers
- Method: Air Frying
- Cuisine: Middle Eastern
Description
Harissa Potatoes with Whipped Tahini Sauce and Fried Pita is a bold and flavorful dish that combines crispy air-fried golden potatoes coated in a rich, spicy harissa onion sauce. Topped with a creamy whipped tahini dressing and accompanied by golden fried pita bread, this recipe is an explosion of Middle Eastern-inspired flavors and textures. It’s the perfect dish for a crowd or as a show-stopping side for any meal.
Ingredients
For Air-Fried Potatoes
- 4 large golden potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon olive oil
For Harissa Onion Sauce
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1/2 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 Tablespoon harissa paste
- 1 Tablespoon sun-dried tomato paste
- Salt, to taste
- Black pepper, to taste
For Whipped Tahini Sauce
- 1/2 cup tahini paste
- 1/4 cup fresh lemon juice, about 1 large lemon
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2–3 Tablespoons water, as needed
- Salt, to taste
- Fresh parsley, chopped (for garnish)
For Fried Pita Bread (Optional)
- 2–3 pita bread rounds
- Olive oil, for frying
Instructions
- Prepare the Potatoes
Peel the golden potatoes and dice them into bite-sized cubes. - Season the Potatoes
In a large mixing bowl, toss the peeled and diced potatoes with salt, black pepper, and olive oil until the seasoning coats evenly. - Air Fry the Potatoes
Preheat the air fryer to 400°F (200°C). Spread the potatoes in a single layer in the air fryer basket, avoiding overcrowding. Air fry for approximately 15 minutes, shaking the basket halfway through, until the potatoes are golden brown and crispy. - Sauté the Onion and Garlic
In a skillet, heat olive oil and unsalted butter over medium heat. Add the chopped yellow onion and garlic. Sauté for 3-4 minutes until softened and aromatic. - Prepare the Harissa Onion Sauce
Stir in the harissa paste and sun-dried tomato paste with the sautéed onions and garlic. Allow the mixture to cook for an additional 2 minutes, blending the flavors together. Season with salt and black pepper to taste. - Combine the Potatoes and Sauce
Add the air-fried potatoes to the skillet with the harissa onion sauce. Toss everything together to coat the potatoes evenly with the spicy, flavorful mixture. - Make the Whipped Tahini Sauce
In a mixing bowl, whisk together tahini paste, lemon juice, garlic, and olive oil. Initially, the mixture may thicken. Gradually add water, 1 tablespoon at a time, while whisking continuously, until the tahini sauce reaches a smooth, creamy consistency. Season with salt to taste and add freshly chopped parsley. - Fry the Pita Bread (Optional)
Heat olive oil in a pan over medium heat. Cut the pita bread rounds into triangles and fry until golden brown and crispy. Drain on paper towels. - Serve
Plate the harissa-coated potatoes and drizzle generously with the whipped tahini sauce. Garnish with additional parsley and serve with fried pita bread on the side.
Notes
- For a spicier kick, adjust the amount of harissa paste used in the sauce.
- If you don’t have an air fryer, roast the potatoes in the oven at 425°F (220°C) for 25-30 minutes, flipping halfway through for even crispiness.
- Tahini sauce thickness can be tailored by adjusting the amount of water added—keep it thicker for a dipping sauce or thinner as a drizzle.
- Fried pita bread adds a delightful crunch, but for a healthier alternative, serve the dish with baked pita chips.
Nutrition
- Serving Size: 1 Serving
- Calories: 360kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
