Fried Pickled Potatoes with Harissa Tahini

1. 1

   In a medium bowl, cover the sliced potatoes with the pickle brine and refrigerate overnight.

2. 2

   In a food processor, combine the garlic, lemon juice and salt and pulse until a coarse puree forms.

3. 3

   Let stand for 10 minutes.

4. 4

   Strain through a fine sieve set over a small bowl.

5. 5

   Stir in the tahini, cumin and 3 tablespoons of water until smooth, then stir in the harissa and 1/2 tablespoon of the pickle brine.

6. 6

   Season with salt.

7. 7

   Drain the potatoes and pat dry with paper towels.

8. 8

   In a nonstick skillet, heat a thin layer of oil.

9. 9

   Working in batches, fry the potatoes in a single layer over moderately high heat, turning occasionally, until theyre lightly browned and tender, about 5 minutes per batch.

10. 10

    Drain and serve with the harissa tahini.

* Per serving · 4 servings · Values may vary.

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