Name: Harissa-baked potato skins and crispy lettuce salad
Yield: Serves four to six
Ingredients: 1.2 kg large baking potatoes (3–4 potatoes); 5 g tarragon, roughly chopped; 1 small iceberg lettuce, trimmed and cut into 3cm wide wedges (350g); 2 tbsp olive oil; 1 tbsp rose harissa (or 50% more or less, depending on variety) (15 g); 25 g preserved lemon skin, finely sliced (from 2 small preserved lemons); 1 lemon: finely grate the zest to get ½ tsp, then juice to get 1 tbsp; 1 tsp cumin seeds, toasted and roughly crushed; salt

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

The basis of this recipe is that you’ll be using up skins from potatoes you’ve already cooked and have sitting around. This is either because you’ve used the cooked flesh to make mash or, in one of life’s great mysteries, your kids have eaten the inside of a jacket potato and left the best bit (i.e. the cooked skins!). Either way, don’t throw them away: they bring a great extra crunch to an already fresh and crunchy salad and they turn this into a dish you can get onto the table in less tha