Harissa Crispy Potatoes
Golden, crunchy roasted potato cubes coated in spicy harissa, cumin, and garlic. A trending North African side dish that steals the show on any plate. Crispy on the outside, tender within.
Ingredients
- 2.5 lbs baby potatoes or fingerling potatoes, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 tbsp harissa paste
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 1 lime lime, cut into wedges
Instructions
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1
Preheat oven to 425°F.
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2
Toss 2.5 lbs cut into 1-inch cubes baby potatoes or fingerling potatoes with 3 tbsp olive oil in a large bowl until evenly coated.
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3
In a small bowl, whisk together 2 tbsp harissa paste, 1/4 tsp garlic powder, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper.
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4
Add the harissa mixture to the potatoes and toss well, ensuring every piece is coated with the spice blend.
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5
Spread the potatoes in a single layer on a baking sheet.
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6
Roast for 25-30 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the edges, and tender inside.
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7
Remove from oven and taste; adjust salt and spice if needed.
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8
Transfer to a serving platter and garnish with 2 tbsp chopped fresh cilantro.
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9
Serve warm with 1 lime cut into wedges lime on the side for squeezing over the potatoes.