Harissa paste, a North African spice blend made with variations of chilli peppers being the main ingredient along with other herb and spice combinations. Found in all larger supermarkets, health food shops, Asian stores and speciality food shops it goes really well with the creamy tahini in this dish. The tahini dressing is my own recipe from a previous blog post and is linked below. Serves 3-4.
1 Kg of baby potatoes
2-3 tbsps. of harissa paste – depending on taste
1 tbsp. of olive oil
4-5 tbsps. of tahini dressing http://mitzismezze.com/tahini-lemon-sauce/
2 tbsps. of fresh coriander – chopped
salt and freshly ground black pepper
Wash the potatoes and place in a large saucepan, cover with cold water and bring to the boil. Once boiling, reduce the heat to a simmer and simmer until still slightly hard, approximately 15 minutes. Preheat the oven to 200C (180C fan). Add the olive oil to a roasting tin and place in the oven to allow the tray and oil to get hot but not burn. When the potatoes are parboiled, remove from the water and cut in half. Place the halved potatoes in a plastic container with a lid or a large bowl that you can place a dinner plate on top of. Shake the potatoes to rough around the edges and skins. This helps give a crispier roast potato. Add 2 or 3 tbsps. of harissa paste to the potatoes and stir really well, ensuring all the chopped potatoes are coated in paste. Add the potatoes to the hot roasting tin in the oven and roast for 30 minutes. When done transfer to a serving dish, drizzle with the tahini dressing http://mitzismezze.com/tahini-lemon-sauce/ and sprinkle with chopped parsley. Season with salt and freshly ground black pepper to taste. Serve immediately.