Never one to waste a thing, Philadelphia chef Michael Solomonov pickles sliced fingerlings in leftover pickle brine so they’re flavor-packed through and through before frying them.
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3 Yukon Gold potatoes (3/4 pound), peeled and sliced 1/4 inch thick
2 cups brine from Cauliflower-Heart Pickles or other jarred pickles
3 garlic cloves
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 cup tahini
Pinch of ground cumin
1/4 cup harissa
Canola oil, for frying
How to Make It
In a medium bowl, cover the sliced potatoes with the pickle brine and refrigerate overnight.
In a food processor, combine the garlic, lemon juice and salt and pulse until a coarse puree forms. Let stand for 10 minutes. Strain through a fine sieve set over a small bowl. Stir in the tahini, cumin and 3 tablespoons of water until smooth, then stir in the harissa and 1/2 tablespoon of the pickle brine. Season with salt.
Drain the potatoes and pat dry with paper towels. In a nonstick skillet, heat a thin layer of oil. Working in batches, fry the potatoes in a single layer over moderately high heat, turning occasionally, until they’re lightly browned and tender, about 5 minutes per batch. Drain and serve with the harissa tahini.
The pickles can be refrigerated in their brine for up to 1 week.
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