Harissa Potatoes (Print Version)
# Ingredients:
01 -
1 teaspoon of kosher salt
02 -
2 spoons of harissa paste
03 -
1.5 pounds of baby potatoes, split into halves
04 -
A splash of fresh lemon juice (as much as you like)
05 -
Some chopped parsley for sprinkling on top
06 -
2 tablespoons of olive oil
# Instructions:
01 -
Set your oven to 425°F and let it warm up while you get everything ready.
02 -
In a big bowl, mix your halved baby potatoes with olive oil, kosher salt, and only one tablespoon of harissa paste. Coat them really well.
03 -
Scatter the potatoes on a baking sheet so they're not on top of each other. Roast them for 25 to 28 minutes, making sure to flip them around halfway. They should be fork-tender when done.
04 -
Right after they come out of the oven, toss them with that last tablespoon of harissa paste. Brighten them up with some lemon juice and parsley before serving.
# Notes:
01 -
Harissa paste is a North African staple you can grab at most larger grocery stores. The Mina brand is slightly chunky and available in mild or spicy versions.
02 -
I went with the spicy option, which gave the potatoes a moderate heat. Try a bit of your harissa first to see how hot it is and use that to guide how much you add.
03 -
These flavorful potatoes are a great match alongside grilled chicken, fish, or even plant-based dishes.