A delightful dish that combines crispy potatoes with a perfect hint of Julie Le Clerc's harissa heat, creamy Zany Zeus feta, tangy pickled onions, and fresh, aromatic coriander. It is an excellent choice for entertaining or pairing alongside Mahy Farms chicken thighs for a complete meal.
Serves 4
Serves 4
For pickled onions
I large red onion
2/3 cup Forvm chardonnay vinegar
1 tsp castor sugar
1/3 cup warm water
4-5 medium sized Agria potatoes, washed and chopped into chunks
Preheat oven to 180°C.
To pickle onions, place all ingredients into a jar, ensuring the liquid fully covers the onions. Let them pickle for at least one to two hours.
Boil the chopped potatoes in salted water until nearly cooked through. Transfer them to a roasting dish, add the harissa paste and olive oil, and mix well to combine.
Roast in the oven for 25-30 minutes, or until browned and crispy, adding the chickpeas during the final 5-10 minutes. Finish with a sprinkle of salt flakes, crumbled feta, pickled onions, and fresh coriander.
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To pickle onions, place all ingredients into a jar, ensuring the liquid fully covers the onions. Let them pickle for at least one to two hours.
Boil the chopped potatoes in salted water until nearly cooked through. Transfer them to a roasting dish, add the harissa paste and olive oil, and mix well to combine.
Roast in the oven for 25-30 minutes, or until browned and crispy, adding the chickpeas during the final 5-10 minutes. Finish with a sprinkle of salt flakes, crumbled feta, pickled onions, and fresh coriander.
