Roasted Harissa Potatoes With Lemon & Mint

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Harissa potatoes are baked until crispy and golden brown then tossed in a delicious harissa sauce with lemon. This easy recipe is dairy free and gluten free.

Looking for more potato recipes? Try my warm potato asparagus salad, crispy roasted potatoes with onions, or crispy smashed potatoes.

What You’ll Love About This Recipe

Balanced flavor – This flavorful side dish is tossed in harissa paste, made of spicy red peppers and spices. It’s paired with a few ingredients that help balance the flavor so that it’s not too spicy.
Simple yet bold – This simple potato dish is made with only a handful of ingredients yet delivers bold flavors.
Baked, not fried – Although not fried, these roasted potatoes still have crispy golden brown edges.

Ingredients

Here’s what you’ll need to make these harissa roasted potatoes:

Olive oil
Yukon gold potatoes
Mix of spices – smoked paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
Lemon harissa sauce – harissa paste and fresh lemon juice.
Fresh mint – pairs nicely with harissa seasoning. The cooling nature of the mint helps cut through some of the spicy paste for less of a spicy kick. Plus it adds a pop of color.

How to Make Harissa Potatoes: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

Season. Place potatoes directly onto a bare, rimmed baking sheet. Toss with olive oil and the spices until evenly coated, then spread them out into a single layer.
Make the harissa sauce. Whisk together the lemon juice and harissa paste in a small bowl until well combined. Set aside.
Roast the potatoes for 25 minutes. Remove the potatoes from the oven, pour the sauce on top, then use tongs to mix the potatoes with the sauce. Spread the potatoes into a single layer and bake for another 5-10 minutes.
Garnish. Transfer the cooked potatoes to a serving dish. Garnish with chopped mint and serve immediately.

Helpful Tips

If using baby potatoes, don’t peel them, just cut them in half so that the cut edges have a chance to get crispy.
Use different spices to season the potatoes for a different flavor profile.

Quick Tip: You don’t need parchment paper. The direct contact of the potatoes on the baking sheet helps the edges get crispier.

Storage

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat the potatoes in a toaster oven or 400ºF/200ºC oven until warmed through and crispy.

Alternatively, you can re-crisp them in an air fryer for 8-10 minutes at 400ºF.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this oven-roasted harissa potatoes recipe using what you already have? Here are some ideas…

No Yukon gold potatoes? – you can also use baby potatoes, fingerling potatoes, Japanese sweet potatoes (purple skin, white flesh), or red potatoes.
No fresh mint? – you can also use sliced green onion or other soft herbs such as fresh dill.

Frequently Asked Questions

What is harissa paste, and where can you buy it?

Harissa paste is a hot chili pepper paste that comes in a variety of spice levels. I got mine at Trader Joe’s, but you can also find it in the international aisle at many grocery stores or online.

Are harissa sauce and harissa paste the same thing?

No, harissa sauce is harissa paste with more olive oil added to thin it out. Harissa paste is more concentrated, so it has a spicier flavor. You can buy mild harissa paste, though if you don’t tolerate spice well.

More Side Dishes

I hope you love these Harissa Potatoes! If you make this recipe, please a comment & a star rating below. Thank you!