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🍽️ Crispy Fried Potatoes with Fresh Green Harissa Sauce

265 kcal · 30 min · 4 servings

Ingredients

• 25 g green chili peppers (2–3 pieces)
• 2 garlic cloves
• 1 tsp cumin
• 0.5 tsp coriander seeds
• 1 bunch parsley (20 g)
• salt
• pepper
• 3 tbsp olive oil
• 600 g waxy potatoes
• 2 tbsp wheat flour Type 1050
• 80 g ghee
• 0.5 tsp light sesame seeds
• 2 tbsp yogurt (3.5% fat)

Instructions

1. 1. Wash the chili peppers thoroughly under running water.
2. 2. Slit the chili peppers lengthwise and remove the seeds.
3. 3. Place the chili peppers in 50 milliliters of boiling water for 30 minutes.
4. 4. Peel the garlic cloves and chop them finely.
5. 5. Grind half a teaspoon of cumin and coriander in a mortar until fine.
6. 6. Wash the parsley and shake it dry.
7. 7. Chop the parsley finely as well.
8. 8. Place the soaked chilies together with the soaking water into a blender.
9. 9. Add the chopped garlic, ground spices, parsley, salt, pepper, and one tablespoon of oil.
10. 10. Puree the mixture until smooth.
11. 11. Stir the remaining oil into the finished sauce.
12. 12. Peel the potatoes and wash them.
13. 13. Dry the potatoes thoroughly.
14. 14. Slice the potatoes thinly using a mandoline.
15. 15. Toss the potato slices in flour.
16. 16. Heat ghee in a large frying pan.
17. 17. Fry the potatoes in batches over medium heat.
18. 18. Fry the potatoes for five minutes on each side until golden brown.
19. 19. Place the finished potatoes on a baking sheet.
20. 20. Bake the potatoes in the preheated oven at 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3) for 15 minutes.
21. 21. Sprinkle the potatoes with sesame seeds.
22. 22. Season the potatoes with salt to taste.
23. 23. Drizzle the potatoes with yogurt.
24. 24. Add the green harissa sauce.

Nutrition per serving

• kcal: 265
• Protein: 3 g · Fett/Fat: 19 g · Carbs: 20 g