Fried Potato Salad with Pomegranate Molasses

Cut the potatoes into slices of as even a thickness as possible so they fry evenly and the thinner slices do not burn before the rest are cooked.

Fry the potato slices in hot cooking oil over high heat until cooked through and golden and crispy on the outside.

Drain the golden potato slices thoroughly to remove any excess oil, then arrange them closely together on a serving platter.

Scatter the parsley and sliced onion evenly over the fried potatoes on the serving platter so that every slice is topped with the herbs and onion.

Sauté the garlic, paprika, salt, black pepper, cumin, and tomato paste in hot cooking oil over medium heat until fragrant and the paste darkens slightly.

Stir the boiling water, lemon juice, and pomegranate molasses into the spice mixture in the pot over medium heat until the sauce is smooth and well combined.

Let the sauce simmer over medium-low heat until its flavor intensifies and it thickens slightly.

Pour the pomegranate molasses sauce over the topped potatoes on the serving platter, distributing it evenly so it reaches every slice.

Gently toss the potatoes until every slice is coated with the sauce, parsley, and onion without breaking apart, then serve immediately.