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–+ servings

Dilly Potatoes & White Harissa

5 from 1 review
I know, I know, white harissa might not be a completely authentic harissa, but after seeing it on a restaurant menu I simply had to make a version of my own. And what's better to do with a creamy, spicy, dreamy dressing than put it on potatoes? Not much, if I'm honest.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings

Ingredients

For the potatoes
  • 1 1/2 pounds baby potatoes or fingerling potatoes
  • 1/2 teaspoon baking soda
  • Diamond Crystal kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped dill
  • Freshly ground black pepper
For the white harissa
  • 1 teaspoon each cumin seeds, coriander seeds, caraway seeds
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Aleppo pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, grated
  • 1 large egg yolk
  • 1/4 cup white wine vinegar
  • Diamond Crystal kosher salt
  • 2 tablespoons tahini
  • 1/4 cup cool water

Instructions 

For the dilly potatoes
  1. Position a rack to the center of the oven and preheat to 450°F.
  2. Halve and quarter the potatoes, keeping all the pieces a uniform size.
  3. Bring a large pot of water to a boil. Add the baking soda and 2 tablespoons of salt. Add in the potatoes and boil for 12-15 minutes or until fork tender.
  4. Transfer the potatoes to an unlined baking sheet. Pat off any excess water with a paper towel and drizzle with three tablespoons of olive oil and season with a quarter teaspoon of salt. Mix with a spoon to rough up the surface of the potatoes and get them evenly coated in oil and salt.
  5. Roast the potatoes for 25-30 minutes, or until golden and crispy.
  6. When they are out of the oven, mix them with the dill and a few generous cracks of black pepper. Set aside.
For the white harissa
  1. In a small pan over medium heat, add the seeds and spices. Pour in 1/3 cup of oil and bring to a simmer, mixing continuously until fragrant, 1-2 minutes.
  2. Add the garlic to the pan and turn off the heat. Swirl constantly, allowing the garlic to turn golden but not burn. Transfer the oil and spices to a blender and let it cool for 5 minutes.
  3. Add the egg yolk and 1/4 cup of vinegar to the blender and blend for 30 seconds. The dressing should become smooth and opaque, with flecks of spices throughout. Season with 1/2 teaspoon of kosher salt, taste and add more as needed.
  4. Pour the dressing into a small bowl and whisk in the tahini. Thin it out by adding a splash of cool water bit by bit, until a smooth, creamy dressing forms. Taste and season again.
To serve
  1. Drizzle two tablespoons of the harissa over the potatoes and give a few big tosses to lightly coat them. Transfer to a serving dish and drizzle over more harissa and garnish with any extra dill. Serve warm!