Preheat the oven to 200ºC / 390ºF.

Toss potatoes with olive oil and all seasoning, make sure they’re well coated. Arrange the potatoes in a single layer on an oven sheet. Roast them for 20 minutes, toss them, and roast for another 10 minutes or until golden brown.

Prepare the coriander feta cream by mixing all ingredients in a food processor until smooth and creamy, add more water if needed. Set to the side.

Finely slice shallots and mix them with lemon juice and cumin in a small bowl, set to the side.

For the Harissa pistachio crunch, heat a dry pan and add pistachios, sesame seeds, and nigella seeds. Toast them over medium heat while stirring until pistachios and sesame seeds get some color. Add olive oil and harissa paste, and stir-fry for 30-60 seconds until everything is well combined. Remove from pan and set to the side.

Mix potatoes with ⅔ of the coriander cream, and add more cream to taste. Top with the shallots and sprinkle the pistachio crunch on top. Finish with some coriander leaves and serve while warm or room tempered (don’t refrigerate when it’s all mixed).