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 potatoes 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.