HARISSA ROASTED POTATOES
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.