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Harissa Potatoes

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Spicy roasted potatoes tossed in a fragrant North African harissa spice blend—crispy on the outside, tender inside, perfect as a side dish or snack.

Ingredients

Scale
  • 1.5 lb (700 g) baby potatoes, halved or quartered
  • 2 Tbsp olive oil
  • 1 Tbsp harissa paste (adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt, or to taste
  • ½ tsp black pepper
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh cilantro or parsley for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
  2. In a large bowl, whisk together olive oil, harissa paste, ground cumin, smoked paprika, salt, and pepper until well combined.
  3. Add potatoes to the bowl and toss thoroughly so each piece is coated evenly with the spice mixture.
  4. Arrange potatoes in a single layer on the prepared baking sheet, cut‑side down if halved.
  5. Roast for 25–30 minutes, turning once halfway through, until potatoes are golden and crisp on the outside and tender inside.
  6. Remove from oven, drizzle with fresh lemon juice, and sprinkle with chopped cilantro or parsley.
  7. Serve warm as a side dish or snack.

Notes

  • Adjust the heat: increase harissa paste for more spice, or reduce if you prefer milder flavor.
  • For a dairy accompaniment, serve with a dollop of yogurt or tzatziki.
  • You can use fingerling or Yukon gold potatoes instead of baby potatoes.
  • Make it vegan-friendly by using plant-based yogurt as a dipping sauce.

Nutrition

Find it online: https://ukfinda.com/harissa-potatoes/