Roasted Potatoes Harissa
This easy side dish comes together quickly. Roast potatoes and mix in a simple sauce of harissa, lemon juice, and olive oil. Top them with grated parmesan cheese and broil them to golden, smother them with chili, or serve them alongside a main dish like roast chicken. Any way you serve them, we think you’ll love them!
- 5 lb potatoes (russet, yukon, or similar)
- 2 medium red onions
- 1-2 Tbsp harissa paste
- 2 Tbsp + 1/4 cup olive oil
- 1 Tbsp lemon juice, freshly squeezed
Heat oven to 400ºF. Slice potatoes in half the long way and then into thirds to make wedges. Toss with 2T olive oil and sprinkle lightly with salt, then spread on a baking sheet and roast until golden brown, about 30-40 minutes.
Meanwhile, peel and slice red onions into thick wedges, sprinkle with additional olive oil and a little bit of salt. When potatoes are finished roasting, turn oven down to 375ºF, slide onions in, and roast for 5-10 minutes until the edges brown and the oil sizzles.
Whisk harissa, remaining olive oil, and lemon juice together in a small bowl. When the potatoes and onions have cooled, transfer them to a bowl and pour the harissa sauce over, tossing to coat. Season to taste and serve.