Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, harissa for fried potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Harissa-as-condiment is good entry-level stuff, but to unlock its full potential, think of it as a marinade starter kit. After all, harissa has all the components of a good marinade: salt, acid (either added with lemon juice or endemic to the chilies themselves), spices, and fat to transfer fat-soluble flavors. This best-ever recipe for fried pickled potatoes gets flavor from harissa and tahini. Get the recipe from Food & Wine.
Harissa for fried potatoes is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Harissa for fried potatoes is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook harissa for fried potatoes using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Harissa for fried potatoes:
- Get Fir potatoes fried
- Get Harissa
- Make ready Lime
- Get Salt
- Take Coriander
Slice sweet potatoes crosswise on a mandoline ⅛" thick. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Add the potatoes to half of a baking sheet and drizzle with the olive oil. You guys… It's no secret I've been falling head over heels for sweet potatoes these days.
Steps to make Harissa for fried potatoes:
- Mix 1 teaspoon harissa to one lime
- Fry them spuds nice and crispy
- Add sauce,bit of coriander
- Plate and add more coriander on top. Lime on the side
Add the potatoes to half of a baking sheet and drizzle with the olive oil. You guys… It's no secret I've been falling head over heels for sweet potatoes these days. This harissa loaded sweet potato hash recipe has the spiced-up versatility to be served day or night. But what if you don't love sweet potatoes? I serve the potatoes with tehina augmented with harissa, the North African condiment based on dried chiles that's a staple on the Israeli table.
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