Glazed baked potato from the oven in sweet soy sauce-harissa-tahina
Course: Side dishCuisine: Middle East
Servings
4
Preparation
1
hourCooking time
30
minutesTotal time
1
hour30
minutesI sound like a guest from our restaurant when I hear myself say: I don’t really like potatoes, but like this…. Use delicious large jacket potatoes for this dish. The really sturdy ones. Delicious. The combination of the sweet soy sauce, the spicy harissa and the earthy tahina is magical. People are licking their fingers. And quite rightly so.
Ingredients
4 large jacekd potatoes
50 ml ketjap manis (sweet soy sauce)
1 table spoon harissa
4 cloves garlic
2 dried lime leaves
100 ml plant based cream
1 lemon for its juice
100 ml tahina
fresh cilantro
salt and pepper
sunflower oil
Cooking time
- Cut the jacket potatoes in half lengthwise. Score them from above a few times along the entire length. Place them open side up on a baking sheet. Grease them with a little sunflower oil and let them cook for 45 minutes in the oven at 200 degrees.
- In the meantime, mix the harissa, soy sauce, lime leaves and garlic in a food processor. Coat the potatoes well with this mixture when they are cooked. Make sure the sauce also gets into the potato through the slits you made earlier.
- Mix the tahina, cream, lemon juice, salt and plenty of black pepper in a food processor. Add cold water until the sauce has the consistency of yoghurt. Bake the potatoes for another 20 minutes until they are nicely glazed and brown.
- Spoon the tahina into the bottom of a bowl. Place the potatoes on top and garnish with some fresh coriander.
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