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Wok eggs, fried rice and hot Dry Noodles.
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.
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
tablespoons extra-virgin olive oil, divided
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