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Soak the Potatoes- Thinly slice 2 medium potatoes (aim for chip thickness).- Place the slices in a bowl of cold, salted water for 30 minutes to remove excess starch.- Drain and pat them dry thoroughly with paper towels or a clean kitchen towel.
Bake until Crispy- Preheat your oven to 200°C (392°F).- Arrange the potato slices on a parchment-lined baking sheet.- Drizzle lightly with olive oil and sprinkle with salt.- Bake for about 30 minutes, or until golden and crispy. Monitor closely to avoid burning.
Make the Dressing & 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 tbsp (15 mL) of the pomegranate molasses (add more later if you like).- Stir in the chopped bell pepper, onions, pickles, walnuts, parsley, and spring onions.- Lightly “knead” the mixture so the veggies soften and absorb the dressing.
Combine and Serve- Once the potato slices are done, fold them gently into the salad bowl.- Taste, and add more seasoning or a bit more molasses if desired.- Serve right away so the potatoes stay crispy.