Harissa-baked potato skins and crispy lettuce salad from Ottolenghi Simple (page 146) by Yotam Ottolenghi

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Accompaniments: Scrambled harissa tofu; Slow-cooked chicken with a crisp corn crust

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Emwestley on January 20, 2026

    Enjoyed this one, something a bit different. Used potato skins from making a mash (baked and riced flesh method rather than boiling method). The harissa isn’t too spicy once baked and could try with different spice mixes Zhoug, apricot harissa etc. the skins are delicious and would work well as a crouton for a standard salad. Will make again, a nice bbq salad. Served this time with his harissa chicken with corn topping in the same cookbook.

  • Hansyhobs on March 23, 2022

    Really enjoyed this. Cooked the potatoes especially but will use the filling for something else. 1 preserved lemon is probably enough, tarragon felt unnecessary

  • averythingcooks on May 04, 2021

    With the skins of 2 baked russets saved from another dinner, I came here. I mixed mild & hot harissa for the coating and then made a little more as they seemed a bit dry. With an extra 2 minutes on the bake time (& a final sprinkle of salt), they crisped up as promised but next time I'm going to try the air fryer for these guys. We had planned a salad but that changed and so I served them beside our soup as crispy dippers/toppers which worked really well. With skins needing a use, I would make these again for sure.

  • anya_sf on July 15, 2020

    I had potato skins left over from the previous day, so the salad was easy enough to make for lunch. With rose harissa, the skins had a kick but weren't too spicy. My preserved lemon is pretty strong and salty, so I rinsed it and used less. I substituted romaine lettuce for iceberg and omitted the tarragon (didn't have). Mint might have been a good subsitute but it was fine without. Really interesting salad with an unusual but rather addictive combination of flavors.

  • JJ2018 on November 28, 2019

    Prepped the potato skins the day before. This was a lovely accompaniment to the chicken as suggested and with potato skins pre-prepped came together easily.

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