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A bowl of roasted harissa potatoes garnished with parsley and a lemon wedge.
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Harissa Potatoes

These oven-roasted harissa potatoes are a simple side dish with a spicy kick. Tossed with harissa, these potatoes are flavorful with a little heat, and pair perfectly with so many things.
Course Side, Side Dish
Cuisine Morrocan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 200kcal
Author Ann Otis

Equipment

Ingredients

  • 1.5 lbs baby potatoes cut in half
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons harissa paste *see note
  • Lemon juice to taste.
  • Chopped parsley for garnish

Instructions

  • Preheat the oven to 425F
  • In a small bowl, toss the potatoes with olive oil, kosher salt and 1 tablespoon harissa paste.
  • Spread potatoes in a single layer onto a large baking sheet and roast in the preheated oven 25-28 minutes, tossing halfway through, until fork tender.
  • Toss roasted potatoes with the remaining tablespoon of harissa paste. Sprinkle with parsley and a squeeze of lemon juice.

Video

Notes

*Harissa paste is a North African condiment that is easy to find in most well-stocked grocery stores. I like the Mina brand, which has more of chunky sauce consistency and is available in mild or spicy. I used the spicy variety in this recipe and the quantity used gave a medium level of heat. Otherwise, heat level varies by brand, so taste and adjust the amount used to your preference.

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 692mg | Potassium: 744mg | Fiber: 4g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 35mg | Calcium: 22mg | Iron: 1mg