Vegetables Potatoes Fried Pickled Potatoes with Harissa Tahini 2.0 (1) 1 Review 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. Slideshow: More Potato Recipes By Michael Solomonov Michael Solomonov Food & Wine Star Chef from Zahav, Federal Donuts, and Percy Street Barbecue (Philadelphia) Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The pickles can be refrigerated in their brine for up to 1 week. Rate it Print