Baharat Potatoes with Pickled Lemon Aioli

Written by: Zoe Tigner

Published on April 1, 2026

Time to read 1 min

Recipes / Sides & Mezze

Baharat Potatoes with Pickled Lemon Aioli

Roast potatoes, but Levantine. Parboiled, roasted in smoking-hot oil until shatteringly crisp, then tossed through warm Med Cuisine Baharat Spice Blend. The lemon aioli is two ingredients and takes thirty seconds. Perfect as a flavourful appetiser, snack, or an unforgettable side.

⏰ Prep 15 Min 🔥 Cook 50 Min Serves 5 Vegan

The Recipe

Crispy Baharat Potatoes

Ingredients

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1kg Maris Piper potatoes, peeled and cut into 4–5cm chunks

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80ml olive oil

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2 tsp Med Cuisine Baharat Spice Blend

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Salt

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Finely chopped chives, to garnish

For the Pickled Lemon Aioli

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1 tbsp Med Cuisine Pickled Lemon Paste

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5 tbsp good quality (vegan) mayo

Method

Parboil. Add the potatoes to a large pot with plenty of water and 2 tsp salt. Bring to a boil, then simmer until just tender but still firm — be careful not to overcook. Drain and let them steam dry in a colander.

Heat the oil. Preheat the oven to 200°C. Place a roasting tray with the olive oil in the oven and heat until the oil just starts to smoke.

Roast. Carefully add the potatoes to the hot tray and roast for 35–40 minutes, turning every 10 minutes with a heatproof spatula, until browned and crispy. Pour off most of the oil, leaving just a little in the tray.

Season. Sprinkle the Baharat evenly over the potatoes, then shake the tray and flip to coat every edge. Taste and add salt if needed.

Make the aioli. Stir the mayo and pickled lemon paste together until smooth.

Serve. Pile the potatoes onto a plate, scatter with chives, and serve with the aioli on the side for dipping.

🌿 Med Cuisine Tip: The Baharat goes on after roasting, not before - its ground spices would burn in a 200°C oven. And rough up the parboiled potatoes in the colander before roasting: craggy edges mean maximum crunch.