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.

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.

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.

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.

Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe

Name: Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 4 large golden potatoes, peeled and diced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 Tablespoon olive oil; 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; 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); 2-3 pita bread rounds; Olive oil, for frying

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

Units Scale

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

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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