Two exciting ingredients found in Tunisian cuisine are harissa and preserved lemons. Harissa is a smoky, earthy spice blend or paste. Preserved lemons are whole, quartered or sliced lemons preserved in lemon juice and salt, creating a savory lemon peel that enhances so many dishes from dips to stews to pasta and more.
This potato recipe pairs the harissa with the lemons for a perfect complement of flavors. The harissa packs a spicy punch and the preserved lemon gremolata is herby and bright and fresh. Serve as a side dish with a Mediterranean-themed meal or surprise your brunch guests with eggs and a side of these potatoes topped with a dollop of Greek yogurt.
Read Beth's full post, including more photos, here.
For the potatoes:
For the gremolata:
*Roast your garlic cloves by placing them in a small piece of foil with a teaspoon of olive oil, close up the foil and bake in a toaster oven or regular oven for about 20 minutes at 350°F.Raw garlic is also a good choice for a gremolata but I would use 2 or 3 cloves instead of 4.
**My favorite combination is dill and parsley but cilantro and mint would also be excellent choices. Use what you have on hand and combine herbs or use all of just one type. Or match the flavors of your main course.
Variation Tip: Use other types of Idaho® potatoes or for a fancier presentation, make smashed potatoes and serve each one with a dollop of gremolata on top.
Ingredient Tip: You can make your own preserved lemons or purchase them online or at your local international market.
To Make Preserved Lemons:
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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