Sarasota's Baked Fingerlings With a Spicy Harissa Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This reminds me of french fries, but they aren't just fries. I love to serve this with some grilled chicken, a good sandwich or burger. They are so much more than fries. The sauce is spicy and the potatoes come out lightly crunchy but remind me more of steak fries. It is just a nice twist from average every day fries. Ingredients:
15 fingerling potatoes (i like about 2-3 potatoes per person, but i pick mine out at the market so i get the small ones and ) |
1 tablespoon olive oil |
1 teaspoon garlic, minced |
1 teaspoon cumin |
salt |
pepper |
2 red bell peppers, roasted (i use a medium size pepper) |
3 garlic cloves, chopped |
1 slice white bread (a light wheat bread works great, you don't want a multigrain or hearty wheat bread) |
1 cup olive oil |
2 teaspoons harissa (a spicy chili paste with spices used in moroccan and other recipes. most grocery stores and asian ma) |
1 lemon, juiced |
salt |
pepper |
Directions:
1. Red Pepper - Preheat your oven on 450 degrees. Then cut your pepper into quarters and remove the ribs and seeds. Just put on a sheet of foil and roast until the peppers get slightly charred and soft. Remove and add to either a small brown bag or a bowl covered with plastic wrap. This will allow the skin to separate and easily be removed. Just the let the pepper set 10-15 minutes. In the mean time -
2. Prepare your Potatoes - Wash well and cut the small ones in half, the bigger ones in quarters. In a medium size bowl, add the potatoes and drizzle with olive oil, cumin, garlic, salt and pepper and toss well. Put on a baking sheet lined with foil or parchment paper and bake at 425 until golden brown. After about 10 minutes, I usually check them and flip them over. They will take around 20 minutes to get brown and lightly crunchy. Not crisp, but the skin should be golden with a slight crunch.
3. Sauce - As the potatoes cook, make your sauce. 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. Add the peppers to the food processor along with the garlic, lemon and bread and pulse a couple of times. Then slowly drizzle in the olive oil and puree on low to medium to blend it well and to thicken the sauce. Finish the sauce by adding the harissa (or chili paste), salt and pepper to taste and pulse just another minute until well combined. The sauce is finished.
4. 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. ENJOY!
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