Spicy Lebanese Potatoes

Slice the potatoes and boil them for 5 minutes, then drain.

Toss the boiled potatoes with olive oil and salt, cover, and place in a baking pan.

Roast the potatoes in a preheated oven until crispy.

While the potatoes roast, whisk together tahini, minced garlic, lemon juice, water, and harissa to make a sauce.

Fry the remaining minced garlic in a little olive oil, then add the harissa and stir.

Combine the roasted potatoes with the cooked black lentils in the pan and pour the tahini‑harissa sauce over everything.

Stir in the chopped parsley or cilantro and serve hot.