Austin American-Statesman - - THE PLANNER -

These harissa-roasted potatoes from Milk Street Kitchen find the right ra­tio of oil-spice-potatoes. Harissa is roasted red pep­per paste that can be dif­fi­cult to find in ev­ery­day su­per­mar­kets. Some stores carry a pow­dered ver­sion in the spice sec­tion, but for the best stuff, go to a Mid­dle East­ern mar­ket and look for a tube of the brightly fla­vored paste. When mak­ing these potatoes, don’t for­get to crisp them up again in the oven after you’ve tossed with the spice or paste. This gives the potatoes the right tex­ture and a spicy crust. 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces 5 ta­ble­spoons olive oil,

di­vided Kosher salt and ground

black pep­per 5 ta­ble­spoons harissa paste, plus more to serve (can sub­sti­tute 2 ta­ble­spoons harissa spice mix) 1/4 cup finely chopped

flat-leaf pars­ley Lemon wedges, to serve

Heat oven to 450 de­grees. In a large bowl, com­bine the potatoes and 4 ta­ble­spoons olive oil, 1 1/2 tea­spoons salt and 1/2 tea­spoon pep­per. With a slot­ted spoon, place the potatoes on a foil-lined rimmed bak­ing sheet, but re­serve the bowl and re­main­ing oil. The potatoes should only be in one layer, so use another pan if needed. Roast the potatoes for about 45 to 50 min­utes, un­til well browned, turn­ing half­way through.

Pour the potatoes back in the bowl with the oil and add the harissa. Toss with re­main­ing ta­ble­spoon oil and place back on the bak­ing sheet. Cook for another 10 min­utes, place back in bowl and toss with pars­ley. Serve with lemon wedges.

In­stead of us­ing Yukon Gold potatoes in this recipe from Milk Street Kitchen mag­a­zine, I used a bag of small mixed potatoes. They didn’t ab­sorb the spice as much as the cut Yukon Gold potatoes would have, but the harissa spice mix in my cab­i­net was a wel­come ad­di­tion dur­ing a re­cent monthly cook­ing chal­lenge.

Co­rian­der seeds are a spice that had gone nearly for­got­ten in the back of my cab­i­net un­til I re­al­ized I needed to grind some for a Smit­ten Kitchen chicken mari­nade.

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