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  • glennapritzlaff

Harissa and Herb Roasted Potatoes


I am in an infinite search for more delicious potato recipes. They are so versatile. We've been eating a lot of roasted potatoes lately and love Spanish style potatoes with paprika. I've been trying to use up a jar of Harissa and it has a similar flavor profile with the roasted red peppers and I recalled a Harissa potato recipe from Ottolenghi. This is what I came up with, they were so good I made them two days in a row but managed to improve them the second day. You can use Feta as an accompaniment if you have it on hand or love Feta but I don't think it's necessary (I had an open package in the fridge...definitely doesn't hurt). The herbs however, are crucial...don't skimp on the herbs. Luckily, we are heading into Spring and my mint and parsley is already multiplying right outside my kitchen door. LOVE having fresh herbs at home.


What you need:


4 medium yukon gold potatoes

3 tbsp harissa sauce (I use Minna brand)

juice from half a lemon

3 tbsp olive oil

1 tsp salt

Fresh cracked pepper


handful of parsley and mint finely chopped

1/4 cup crumbled feta


Preheat the oven to 425° and line a baking pan with parchment paper. Wash and peel the potatoes, leaving a little skin on for good health : ) Chop them into chunks/wedges (4-6 pieces per potato) and put them in a mixing bowl. Add harissa, olive oil, lemon juice, salt, and a touch of pepper. Mix well. Transfer the potatoes to the baking pan and make sure to spread them out well so there is at least 2 inches in between each potato (this is how you get them crispy, over crowding will create too much steam). Keep the leftover sauce in the bottom of the bowl. Place potatoes in the oven and roast for 30 minutes. After 30 minutes remove them from the oven and use tongs to place them back in the mixing bowl with the leftover sauce. It's ok if there are some burned bits, the sauce will deglaze a bit after you remix it. Swirl around in the rest of the harissa sauce and then place back on the pan and cook for another 10-15 minutes until the potatoes are golden brown and pierce easily with a fork. Sprinkle over the herbs and feta and enjoy!




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