Roasted Harissa Potatoes With Lemon
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.
Ingredients
- 2 pounds yukon gold potatoes peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- teaspoon kosher salt to taste
- freshly ground black pepper to taste
Lemon Harissa Sauce
- 1 ½ tablespoons harissa paste
- 1 teaspoon lemon juice
Garnish
- fresh mint roughly chopped
Instructions
- Preheat the oven to 425ºF.
- 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.
- Whisk together the harissa paste and lemon juice 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.
- Transfer the cooked potatoes to a serving dish. Garnish with chopped mint and serve immediately.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.