A tasty side dish that is similar to Spanish Patatas Bravas but with the flavours changed up. Usefully you can make the sauce in advance and re-heat just before serving.
Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce - serves 6
- 1kg potatoes, peeled and cut into 2.5cm chunks
- 2 tsp paprika
- 2 tsp ground turmeric
- 2 tsp cumin seeds
- 3 tbsp garlic oil
- a handful of fresh coriander leaves, chopped, to serve
- crumbled feta, to serve
FOR THE SAUCE:
- olive oil
- 2 garlic cloves, bashed and thinly sliced
- 250g (drained weight) roasted red peppers from a jar, roughly chopped
- 400g tin chopped tomatoes
- 1 heaped tbsp rose harissa
- 1 tbsp caster sugar
Heat the oven to 220C/200C fan/Gas 7.
Line a baking tray with paper. Mix the spices with the garlic oil. Put the potatoes into a large bowl, pour over the spice mixture and toss to coat. Spread them out evenly on the tray, season with some salt and pepper and roast for 30 minutes or until crispy and cooked through.
To make the sauce, drizzle some olive oil into a saucpean, add the garlic and cook over a medium heat for a couple of minutes. Add the peppers, tomatoes and harissa and season well with salt. Cook for another couple of minutes. Stir in the sugar and cook over a medium heat for 20 minutes, stirring regularly. Remove from the heat and whizz until smooth, then taste and adjust the seasoning.
Serve the potatoes on a platter with the sauce poured over and feta and coriander scattered over the top.
(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)
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