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 2 Tbsp 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.