Name: Crispy Potato Salad with Pomegranate Molasses
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 medium potatoes; Olive oil (for drizzling); Salt (to taste); ¼ cup olive oil; 1 teaspoon tomato paste; 1 teaspoon paprika paste (or substitute with another teaspoon of tomato paste); 1 teaspoon ground red pepper (pul biber); 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon chili powder; ½ teaspoon cumin; 1–2 tablespoons pomegranate molasses (or balsamic glaze); 1 large red bell pepper (finely chopped); 3 onions (chopped); 6 pickles (chopped); 1 handful walnuts (roughly chopped); 1 bunch parsley (finely chopped); 3 spring onions (chopped)

Directions

1. Prepare the Potatoes

Thinly slice 2 medium potatoes (chip thickness). Soak the slices in a bowl filled with cold, salted water for 30 minutes to remove excess starch. Drain the water and dry the potato slices well using paper towels or a clean kitchen towel.

2. Bake Until Crispy

Preheat your oven to 200°C (392°F). Arrange the potato slices on a parchment-lined baking sheet. Lightly drizzle with olive oil and sprinkle with salt. Bake for about 30 minutes, or until golden and crispy, making sure to monitor them closely to prevent burning.

3. Prepare the Dressing and Salad Base

In a large bowl, whisk together ¼ cup (60 ml) olive oil, both pastes, ground red pepper, salt, black pepper, chili powder, cumin, and 1 tablespoon (15 ml) pomegranate molasses. (You can add more later if desired.) Stir in the chopped bell pepper, onions, pickles, walnuts, parsley, and spring onions. Gently massage the mixture so the vegetables soften and absorb the dressing.

4. Assemble and Serve

Once the potato slices are ready, gently fold them into the salad mixture. Taste and adjust seasoning, adding more spices or pomegranate molasses if desired. Serve immediately to enjoy the crispiness of the potatoes!