This recipe is anything but authentic – but it is incredibly easy and delicious. Some of you might remember that I promised to come up with some other recipes using harissa paste and pomegranate molasses for you all and the test kitchen has delivered!
This mission has lead to some interesting (but often tasty) results and the best one is also one of the easiest! It turns out that these two mix well (with a few other ingredients) into a delicious and piquant sauce. It’s a little bit spicy, a little creamy, a little fruity, a little tangy, a little tomatoey – and it all somehow adds up!
It reminded me of tapas, and so – as I had a glut of potatoes to use up – I decided to just roast them and then smother them in sauce. Sometimes simple is best.
They make a great accompaniment to all sorts of things: stuffed peppers, frittata, vegetable skewers…or even as a snack on their own. Hope you enjoy!
NB: If you don’t have all the ingredients for the sauce, try experimenting to make your own. You could try swapping pomegranate molasses for honey or maple syrup and sesame oil for olive oil. Just keep tasting and adjusting the amounts until you like what you’ve got!
- 1kg/4 large potatoes cut into 3-4cm chunks
- oil for drizzling
- salt and pepper dried mixed herbs (optional)
- 3 Tbsp tahini
- 1 Tbsp harissa paste
- 1 Tbsp pomegranate molasses
- 1 Tbsp sesame oil
- salt and pepper to taste
- Preheat the oven to 180C.
- Arrange the potato chunks on two large baking trays and drizzle generously with olive oil. Add salt, pepper and dried herbs to taste. Roast in the oven for 30-40 minutes, until crispy outside and fluffy within.
- While the potatoes are cooking make the sauce. Combine all ingredients in a jam jar and add hot water gradually in tablespoons, stirring and/or shaking until it reaches a thick but drippy consistency (I usually use about 3 Tbsp). It may thicken on standing, so check again just before serving and add more water if necessary.
- When they have finished cooking, drizzle the potatoes with sauce and serve any extra on the side.