| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 11g | 1.5g | 46g |
| sugars | fibre | protein | salt |
| 2g | 6g | 5g | 0.20g |
Why I Love Saudi Arabian Vegan Spicy Potatoes
I confess, the first time I tried the Vegan Spicy Potatoes, it was a culinary revelation. For a moment, it felt as if I had been reborn in a Saudi Arabian kitchen, surrounded by the warm, rich spices of the Middle East. The delicate texture of the potatoes, the depth of the spices, and the lingering heat left an indelible mark on my palate, inspiring me to recreate this recipe of Arabic delight right at home.
Unearthing The Origins
Now, to give credit where it’s due, my foray into Middle Eastern cuisine began with renowned Chef Yotam Ottolenghi. His emphasis on plant-based dishes with aromatic herbs and spices was highly influential. Of course, the Vegan Spicy Potatoes has my personal twist – a hint of Californian flair.
A Versatile Delight
What I love about the Vegan Spicy Potatoes is its sheer versatility. On one hand, it’s a stellar side dish that pairs wonderfully with a simple Olive Oil Pasta or my well-loved Greek Grilled Chicken. On the other, it also holds its own as a wholesome main dish, particularly on those nights when comfort food is in high demand.
Moreover, with the adaptability of the recipe, you can adjust the heat to your preference. That’s why it’s a hit at the dinner table – among my three adopted children, there’s always a battle over the last serving!
Beyond the taste and adaptability, I cherish this recipe for its alignment with my cooking philosophy. Nourishing, flavorsome, and easy to prepare, it embodies that ideal blend of West Coast health-consciousness and classic American comfort. So, whether you’re an avid home cook or a culinary novice, I encourage you to dive into the world of flavors with my Vegan Spicy Potatoes. Enjoy a taste of Saudi Arabia in your kitchen, and let your taste buds embark on an exciting journey!
What You’ll Need
- 2 pounds of small potatoes
- 1/4 cup of olive oil
- 3 tablespoons of tomato paste
- 1 tablespoon of harissa
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 4 cloves of garlic, minced
- 1/2 cup of fresh parsley, chopped
- Salt to taste
Method
Step One
Start by preheating your oven to 400 degrees Fahrenheit. While it is heating up, wash the 2 pounds of small potatoes and dry them properly.
Step Two
After the potatoes are well-dried, cut them into halves if they are too big. The size of the pieces is up to your preference.
Step Three
Next, you will need to prepare the sauce for the potatoes. In a large mixing bowl, add 1/4 cup of olive oil, 3 tablespoons of tomato paste, 1 tablespoon of harissa, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper. To this mixture, add 4 cloves of minced garlic and salt to taste. Whisk everything together until it forms a consistent mixture.
Step Four
Now, take the potatoes and put them in the bowl with the sauce. Toss the potatoes until they are fully covered with the mixture.
Step Five
Place the potatoes in a roasting pan or on a baking sheet, spreading them out in an even layer. Put the pan in the preheated oven and bake for about 35-40 minutes, or until the potatoes are crispy and have turned a beautiful golden brown color.
Step Six
Finally, when the potatoes are done, remove them from the oven. Sprinkle the 1/2 cup of chopped fresh parsley evenly over the potatoes while they are still hot. Your Vegan Spicy Potatoes are now ready to be served!
