Arto der Haroutunian’s spicy fried potatoes
Batata Maglia Bil Dersa, or fried potatoes North African-style with a hot, vibrant sauce are an excellent accompaniment to grilled meats and Mergues
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1.5 kg potatoes, peeled and washed
oil for frying
1 garlic clove, finely chopped
1 tsp harissa (10 dried red chillies, soaked in warm water for 20 minutes makes 100g)
2 tsp salt
1 tsp ground caraway to serve
2 tbs vinegar
½ tsp pepper
5 fresh red chillies
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp salt
2 tbsp extra virgin olive oil
Method
Cut the potatoes into ½-1cm thick rounds and then into ½-1cm sticks. Soak in cold water for 20 minutes and then pat dry.
Add sufficient oil to cover the base of a large saucepan by 1cm and heat. When hot add some of the potato sticks and fry until cooked and golden. Remove with a slotted spoon and drain on kitchen paper. Cook the remaining potato sticks in the same way. (You can deep fry them in a chip pan if you wish.)
When all the potatoes are cooked pour off most of the oil leaving only about 3-4 tablespoons in the pan. Add the garlic, harissa (see instructions below), salt and caraway and fry for 1 minute. Stir in 60ml water and bring to the boil. Simmer for 3-4 minutes. Add the fried potatoes and stir well to coat with the sauce. Simmer for a few minutes to evaporate excess liquid.
Pile the potatoes into a dish, sprinkle with the vinegar and black pepper and serve.
For the harissa sauceL De-seed and roughly chop the dried and fresh chillies. Put in a food processor with the garlic, cumin, coriander, salt and olive oil. Whizz until smooth.
Store in a jar with a layer of olive oil over the top. It will keep for three months.
This recipe is from North African Cookery by Arto der Haroutunian.
