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Potatoes roasted in the original hot sauce from Tunisia
Milk Street Bowtie Harissa Roasted Potatoes

Harissa Roasted Potatoes

1 hour 10 minutes active

Free

Tossing the raw potatoes with harissa before roasting muted the chili paste's flavor, so we crisped “naked” potatoes on the bottom rack first, then tossed them with a portion of the harissa and returned them to the oven. That gave the potatoes the right texture and a spicy crust. A final hit of the remaining harissa, along with parsley and lemon juice, kept flavors bright.

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
5 tablespoons extra-virgin olive oil, divided
Kosher salt and ground black pepper
5 tablespoons harissa, plus more to serve
1/4 cup finely chopped fresh flat-leaf parsley
Lemon wedges, to serve
Ingredients
  • 3

    pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

  • 5

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 5

    tablespoons harissa, plus more to serve

  • ¼

    cup finely chopped fresh flat-leaf parsley

  • Lemon wedges, to serve

Harissa Ketchup Hero Image

Recipe

Harissa

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Harissa Roasted Potatoes

Get Ready to Cook

4

Servings

1 hour

10 minutes active

Tip

Don’t forget to taste your harissa for heat and pungency before tossing the potatoes. A harissa with gentle heat and smooth texture, like Milk Street's recipe, worked best here. If your variety is particularly spicy, you may want to reduce the total amount to ¼ cup, reserving 1 tablespoon to finish the dish.

Ingredients
  • 3

    pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

  • 5

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 5

    tablespoons harissa, plus more to serve

  • ¼

    cup finely chopped fresh flat-leaf parsley

  • Lemon wedges, to serve

Harissa Ketchup Hero Image

Recipe

Harissa

Step 1 of 3

Toss the potatoes and oil

3
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
4
tablespoons extra-virgin olive oi
teaspoons kosher salt
½
teaspoon ground black pepper

Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss the potatoes with 4 tablespoons of the oil, 1½ teaspoons salt and ½ teaspoon pepper.

Step 2 of 3

Roast the potatoes

With a slotted spoon, transfer the potatoes to a rimmed baking sheet in an even layer, leaving the excess oil in the bowl; set the bowl aside. Roast the potatoes until well browned and crisp, about 50 minutes, stirring and rotating the baking sheet halfway through.

Step 3 of 3

Transfer, re-crisp, and serve

1
tablespoon extra-virgin olive oil
¼
cup finely chopped fresh flat-leaf parsley
Lemon wedges, to serve

Transfer the potatoes back to the bowl, scraping up any browned bits. Add the harissa and remaining 1 tablespoon olive oil; toss well. Return the potatoes to the baking sheet in an even layer; again reserve the bowl. Roast until the potatoes have re-crisped, another 10 minutes, stirring halfway through. 


Return the potatoes to the bowl, again scraping up any browned bits. Add the parsley and toss. Taste and season with salt and pepper. Serve with lemon wedges and harissa on the side.

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