Fried Pickled Potatoes with Harissa Tahini

• 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

1. In a medium bowl, cover the sliced potatoes with the pickle brine and refrigerate overnight.
2. In a food processor, combine the garlic, lemon juice and salt and pulse until a coarse puree forms.
3. Let stand for 10 minutes.
4. Strain through a fine sieve set over a small bowl.
5. 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.
6. Season with salt.
7. Drain the potatoes and pat dry with paper towels.
8. In a nonstick skillet, heat a thin layer of oil.
9. Working in batches, fry the potatoes in a single layer over moderately high heat, turning occasionally, until theyre lightly browned and tender, about 5 minutes per batch.
10. Drain and serve with the harissa tahini.

potatoes, brine from, garlic, lemon juice, kosher salt, tahini, ground cumin, harissa, canola oil

Taken from www.foodandwine.com/recipes/fried-pickled-potatoes-harissa-tahini (may not work)