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Maneet Chauhan Loves Indian Street Food!
Potatoes roasted in the original hot sauce from Tunisia
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
-
3
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
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5
tablespoons extra-virgin olive oil, divided
Directions
Pardon the interruption
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