The Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe is pure Middle Eastern-inspired comfort food magic. Imagine bite-sized crispy roasted potatoes tossed in smoky-spicy harissa, piled high over a cloud of whipped lemony tahini, and finished with golden fried pita triangles that just beg to be dragged through every saucy bite. Fresh herbs, a little crunch, a tad of heat, and a whole lot of flavor — this dish checks every box for a memorable side or even a stand-alone meal. Trust me, once you taste this combo, you’ll crave it again and again!
Ingredients You’ll Need
You don’t need a long shopping list for this showstopper. Each ingredient in the Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe plays a starring role – from the tender potatoes to the creamy tahini sauce and crispy, salty pita. Gather these essentials for a creation that’s colorful, vibrant, and irresistibly delicious.
- Baby potatoes (1 1/2 pounds, halved): Small, tender potatoes roast quickly and provide the perfect creamy interior with crispy edges.
- Olive oil (2 tablespoons for potatoes, 3 tablespoons for pita): Helps everything get that crave-worthy golden finish and deepens flavor.
- Harissa paste (1 1/2 tablespoons): The spicy, smoky backbone of this dish – adjust the amount to suit your heat preference.
- Garlic powder (1/2 teaspoon): Adds a subtle, tasty depth to the potatoes without overwhelming the other flavors.
- Smoked paprika (1/2 teaspoon): Brings a touch of earthiness and a gorgeous color boost.
- Salt (1/2 teaspoon for potatoes, pinch for pita, 1/4 teaspoon for tahini): Essential for drawing out all the right flavors.
- Black pepper (1/4 teaspoon): Adds just a hint of sharpness to balance the warmth of the harissa.
- Tahini (1/3 cup): The star of the whipped sauce – look for the creamy, pourable kind for best results.
- Lemon juice (2 tablespoons): Freshly squeezed gives the sauce that bright, tangy lift.
- Garlic (1 clove, minced): Raw garlic provides a punchy, aromatic flavor to the tahini sauce.
- Cold water (3–4 tablespoons, for tahini): Whips the tahini into a luxurious, pourable creaminess.
- Pita breads (2, cut into triangles): Frying takes these from everyday to irresistible – a must for scooping up every last bit.
- Fresh parsley or cilantro (chopped): A pop of green for freshness and color.
- Sesame seeds or crushed red pepper flakes (optional): Add crunch or extra heat as a final flourish.
- Lemon wedges: For that final squeeze of zesty brightness right before serving.
How to Make Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F. In a large bowl, toss your halved baby potatoes with olive oil, harissa paste, garlic powder, smoked paprika, salt, and black pepper until every piece is glistening and evenly coated. Spread the spiced potatoes out on a baking sheet in a single layer — crowded potatoes won’t crisp up as nicely, so give them room! Roast for 30 to 35 minutes, flipping them halfway through, until they’re deeply browned and fork-tender. The aroma alone will make you hungry!
Step 2: Make the Whipped Tahini Sauce
While your potatoes are working their magic in the oven, grab a bowl or food processor. Combine the tahini, lemon juice, minced garlic, and salt. Start whisking (or blending) and slowly drizzle in the cold water, a tablespoon at a time, until the mixture transforms into a lusciously smooth, thick-yet-pourable sauce. The cold water is key to achieving that dreamy whipped consistency. Taste and tweak the seasoning until it’s just right – it should taste bright, nutty, and a little tangy.
Step 3: Fry the Pita
Heat the olive oil in a skillet over medium heat. Add the pita triangles in a single layer, working in batches if necessary. Watch closely as they fry for just 1–2 minutes per side, turning crispy and golden brown. Remove with tongs to a plate lined with paper towels and sprinkle with a pinch of salt while they’re still hot. These little chips are addictive and the perfect crunchy companion to the saucy potatoes.
Step 4: Assemble
On a large serving plate or in individual bowls, spread the whipped tahini sauce as the luscious base. Pile on the roasted harissa potatoes right in the center, letting any flavorful oil drizzle over. Scatter the whole dish with fresh parsley or cilantro, and, if you like, a sprinkle of sesame seeds or crushed red pepper flakes for pop and heat. Serve immediately with your warm or crispy fried pita triangles and some lemon wedges for squeezing. The mix of flavors and textures is absolutely irresistible!
How to Serve Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
Garnishes
Don’t skip the finishing touches! Sprinkle the top with vibrant parsley or cilantro for a dose of freshness (and a color contrast that makes the whole dish pop). Toasted sesame seeds or a few crushed red pepper flakes take things up a notch, adding bite and visual appeal. For an extra layer, a light drizzle of good olive oil just before serving is always a win.
Side Dishes
This Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe absolutely shines as a main event, but it also makes a killer side. Pair it with a simple cucumber-tomato salad, a plate of roasted vegetables, or a bowl of lentil soup for a satisfying, well-rounded meal. If you want to go big, serve it as part of a Middle Eastern-inspired spread alongside hummus, olives, and pickles.
Creative Ways to Present
Turn your table into a mini mezze party! For a casual gathering, arrange everything on a wooden platter for easy sharing. You can also turn this recipe into loaded potato nachos: layer the roasted potatoes atop a platter, drizzle generously with the whipped tahini, pile on fresh herbs and garnishes, and let everyone scoop up mouthfuls with those perfect fried pita chips.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store the potatoes and whipped tahini sauce separately in airtight containers in the fridge for up to three days. The potatoes can soften a little as they sit, but they’ll still be full of flavor and perfect for snacking or repurposing the next day. Keep the fried pita chips in a jar or zip-top bag at room temperature so they stay crisp.
Freezing
While the potatoes can technically be frozen, their texture may change, becoming a bit mealy when reheated. The whipped tahini sauce isn’t ideal for freezing either, as it can separate. Your best bet is to make only what you’ll enjoy fresh, though leftovers do keep well in the fridge if you need to prep ahead.
Reheating
To bring everything back to its just-cooked glory, reheat the potatoes on a baking sheet in a 400°F oven for 10–12 minutes, or until crispy and hot. Give the whipped tahini a stir or a splash of cold water to revive its creamy texture. Warm the pita in the oven for a minute or two—avoid microwaving so they stay crunchy!
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Simply cut larger potatoes into bite-sized chunks. Yukon golds or red potatoes work beautifully for this Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe.
Is there a substitute for harissa paste?
If you can’t find harissa, try mixing smoked paprika with a little cayenne and tomato paste, or use another spicy chili paste you love. The smoky heat of harissa is unique, but there’s wiggle room to play with flavors.
Can I make the whipped tahini sauce in advance?
Yes! The whipped tahini sauce keeps well in the fridge for up to three days. If it thickens, just whisk in a splash of cold water before serving.
What are some protein add-ins for this dish?
Roasted chickpeas, grilled chicken, or pan-fried tofu are all delicious on this base. They’re great if you want to turn the Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe into a heartier main.
How spicy is this recipe, and how can I adjust the heat?
With 1 1/2 tablespoons of harissa, it’s moderately spicy. For a milder dish, use less harissa or mix it with yogurt before tossing with potatoes. For extra fire, add a pinch of chili flakes on top.
Final Thoughts
If you’re after a flavorful new favorite, the Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe is a must-try. It’s as fun to make as it is to eat, loaded with color, crunch, and bold flavors. Gather your ingredients, invite some friends, and experience just how exciting potatoes can really be!
Print
Harissa Potatoes with Whipped Tahini Sauce and Fried Pita Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Spice up your meal with these flavorful harissa potatoes served with a creamy whipped tahini sauce and crispy fried pita. A Middle Eastern-inspired vegan dish that’s perfect as a side or light main course.
Ingredients
For the Potatoes:
- 1 1/2 pounds baby potatoes (halved)
- 2 tablespoons olive oil
- 1 1/2 tablespoons harissa paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Whipped Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- 1/4 teaspoon salt
- 3–4 tablespoons cold water (as needed for consistency)
For the Fried Pita:
- 2 pita breads (cut into triangles)
- 3 tablespoons olive oil or neutral oil
- pinch of salt
To Serve:
- fresh parsley or cilantro (chopped)
- sesame seeds or crushed red pepper flakes (optional)
- lemon wedges
Instructions
- Roast the Potatoes: Preheat oven to 425°F. In a bowl, toss halved potatoes with olive oil, harissa paste, garlic powder, paprika, salt, and pepper until evenly coated. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until crispy and tender.
- Make the Whipped Tahini Sauce: In a bowl or food processor, combine tahini, lemon juice, garlic, and salt. Whisk or blend while gradually adding cold water until smooth and creamy. The sauce should be thick but pourable. Adjust seasoning to taste.
- Fry the Pita: Heat oil in a skillet over medium heat. Add pita triangles and fry for 1–2 minutes per side until golden and crispy. Transfer to a paper towel–lined plate and sprinkle with salt.
- Assemble: Spoon whipped tahini onto a serving plate or individual bowls. Top with roasted harissa potatoes. Garnish with fresh herbs, sesame seeds, or chili flakes if desired. Serve with warm or crispy pita and lemon wedges.
Notes
- You can use store-bought harissa or make your own.
- For milder heat, reduce the amount of harissa or mix it with plain yogurt before tossing with the potatoes.
- The whipped tahini can be made up to 3 days in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting, Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 2g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
