Ingredients
- 1 kg small new or fingerling potatoes, halved lengthwise
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- 1 teaspoon coarse sea salt
- Handful chopped fresh flat-leaf parsley
To serve (optional):
- lemon wedges, a squeeze helps kept flavors bright
- crumbled feta
- Yoghurt dip (made with Greek yoghurt, squeeze of lemon, garlic and fresh herbs)
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Place the potatoes in a bowl with the harissa, olive oil, cumin, paprika and salt; toss until the potatoes are well coated.
- Transfer the potatoes to the baking sheet and spread out into an even layer.
- Roast in the oven for 35-45 minutes or until browned and crisp. Baking time depends on size of potatoes, and how browned you like them! Flip once half way through a spatula during cooking in order to ensure even browning. TIP: I like to have then cut side up for the last half of the baking time so that the cut side crisps up nicely.
- Remove the potatoes from the oven, transfer to a serving dish, garnish with parsley. Season with more salt and pepper, if you like and enjoy them while they are hot!
- Serve the harissa roasted potatoes with lemon wedges, some crumbled feta or a simple yoghurt dip. Enjoy!