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Red Pepper -- Preheat your oven on 450 degrees.
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Then cut your pepper into quarters and remove the ribs and seeds.
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Just put on a sheet of foil and roast until the peppers get slightly charred and soft.
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Remove and add to either a small brown bag or a bowl covered with plastic wrap.
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This will allow the skin to separate and easily be removed.
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Just the let the pepper set 10-15 minutes.
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In the mean time -
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Prepare your Potatoes -- Wash well and cut the small ones in half, the bigger ones in quarters.
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In a medium size bowl, add the potatoes and drizzle with olive oil, cumin, garlic, salt and pepper and toss well.
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Put on a baking sheet lined with foil or parchment paper and bake at 425 until golden brown.
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After about 10 minutes, I usually check them and flip them over.
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They will take around 20 minutes to get brown and lightly crunchy.
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Not crisp, but the skin should be golden with a slight crunch.
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Sauce -- As the potatoes cook, make your sauce.
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15
Remove the pepper(s) from the bowl or bag and peel off the skin, don't rinse in water - you would get rid of all the good flavor.
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Add the peppers to the food processor along with the garlic, lemon and bread and pulse a couple of times.
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Then slowly drizzle in the olive oil and puree on low to medium to blend it well and to thicken the sauce.
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Finish the sauce by adding the harissa (or chili paste), salt and pepper to taste and pulse just another minute until well combined.
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The sauce is finished.
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Serving -- On a large platter, put the sauce in a small serving bowl in the middle of the plate and surround with the baked potato slices.
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ENJOY!
