Patata Harra Recipe

Prepare and roast

Preheat the oven to 425°F (220°C). Peel (optional) and cut the sweet potatoes into 1/2-inch cubes so they measure about 3 cups. In a bowl, toss the sweet potato cubes with 2 tbs olive oil, 2 tsp baharat, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment or a silicone mat, leaving space between pieces for browning.

Roast for 25–30 minutes, stirring or shaking the pan halfway through, until edges are caramelized and centers are tender when pierced with a fork. If pieces are crowded, roast in two batches to ensure crisp edges. Remove from oven and let cool slightly.

Whisk sauce

While potatoes roast, combine 4 tbs tahini, 2 tbs harissa paste, 1 tbs lemon juice, 1 tsp minced garlic, and 1/2 tsp kosher salt in a bowl. Whisk in warm water, 1 tbs at a time, until the sauce becomes smooth and pourable but still thick (about 2–3 tbs total). Taste and adjust: add more lemon for brightness, more harissa for heat, or additional water to loosen.

Place the roasted baharat sweet potato on a serving platter or divide among plates. Scatter 2 cups baby arugula and 2 tbs chopped parsley over and around the potatoes.

Drizzle the harissa-tahini sauce over the potatoes and arugula in a decorative zigzag or spoon dollops across the dish. Finish with 1 tsp extra-virgin olive oil, 2 tsp toasted pine nuts or chopped pistachios, 1/2 tsp lemon zest (if using), and a light sprinkle of flaky sea salt to taste.

Serve warm or at room temperature. If desired, offer extra harissa paste and lemon wedges on the side.