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Harissa Roasted Potatoes
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.
4
Servings
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.
1 hour
10 minutes active
Ingredients
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3
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
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5
tablespoons extra-virgin olive oil, divided
Directions
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01Heat 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, ½ teaspoon salt and ½ teaspoon pepper.
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Made with Trader Joe's harissa. Family felt they'd just prefer to have regular roasted potatoes. There's not enough going on here to justify the extra steps, especially when plain roasted potatoes are so delicious on their own. I like spicy potatoes (I'll always order the "cajun style" fries when available), but even I agreed.
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Used a prepared relatively mild harissa. (Although trying the Milk Street recipe is on my 'to do' list.) Otherwise, made as written and outcome was as expected. The recipe says four servings but depending on what else you're serving with this with, my experience is you could plan on it serving five or six.