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Flavorful Zesty Harissa Potatoes with Crispy Edges

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These harissa potatoes feature crispy edges and a tender, smoky, zesty center, making them a bold and balanced side dish perfect for any occasion.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons harissa paste
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Juice of half a lemon (about 1 tablespoon)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
  2. Wash and dry the potatoes. Cut into roughly 1-inch chunks for even cooking.
  3. In a large mixing bowl, combine olive oil, harissa paste, minced garlic, smoked paprika, and lemon juice. Stir well to create a thick, spicy marinade.
  4. Add the potato chunks to the bowl and toss thoroughly until each piece is coated in the harissa mixture. Let sit for 10 minutes if time allows to let flavors soak in.
  5. Spread the potatoes out on the baking sheet in a single layer, avoiding crowding to prevent steaming.
  6. Roast for 25-30 minutes, flipping halfway through using a spatula or tongs to expose all sides to heat.
  7. Look for golden, crispy edges and a tender interior. If needed, roast in 5-minute increments until desired crispiness is reached.
  8. Transfer to a serving dish and sprinkle with fresh chopped parsley and a pinch of salt. Serve immediately for best texture.

Notes

For extra crispy edges, parboil the potatoes before tossing in the harissa mixture. Avoid overcrowding the baking sheet to prevent steaming. Reheat leftovers in a 400°F oven for 10-15 minutes to restore crispiness. Microwaving is not recommended as it makes potatoes soggy.

Nutrition

Keywords: harissa potatoes, roasted potatoes, spicy potatoes, crispy potatoes, easy side dish, vegan, gluten-free

Find it online: https://bouncybowl.com/flavorful-zesty-harissa-potatoes-recipe-perfect-for-crispy-edges/