Roasted Harissa Potatoes

A round dish with crispy harissa potatoes and a dip in the middle.

These roasted harissa potatoes are crispy, spicy and perfect as a snack or side dish. We love serving them with a yogurt based dip or as a side to a big meal with a salad.

Course Side Dish

Cuisine American, Fusion

Keyword harissa potatoes

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 366kcal

Author Sonila

Equipment

Ingredients

3 lbs gold potatoes
3 tbsps olive oil
1.5 tsp sea salt I usually increase up to 1 tbsp because I like the potatoes salty
1 tbsp oregano
1 tbsp harissa powder add more or less to taste
0.5 lemon freshly squeezed over potatoes
2 twigs rosemary (optional)

Instructions

Peel the potatoes and add them to a bowl of cold water. It will prevent them from browning.
Pre-heat oven to 400 degrees F. Line up a baking sheet with parchment paper.
Slice the potatoes and add them to a mixing bowl. Add all the other ingredients: olive oil, salt, harissa powder, oregano, lemon juice, fresh rosemary leaves etc etc. Mix well until all the slices are well coated.
Spread the potatoes on the baking sheet, try to avoid overlap.
Bake for about 20 minutes or until golden brown. Baking time might vary a bit based on how thin you cut the potato slices. If you use the middle rack, you don't need to flip the potatoes.
Serve with your favorite dip or as a side dish. Enjoy:)

Notes

If you don't like using fresh rosemary leaves because of how difficult they're to remove afterwards, then you can infuse olive oil with rosemary and use that olive oil to add over the potatoes.

Nutrition