Skip to main content
Skip to store items
Skip to main navigation

Roasted Moroccan Potatoes

Yield
Servings
Prep time
1 hr
Course
Side dishes
Special Diets
Vegetarian
Food Allergies
Dairy-free
Source

Adapted from www.partial-ingredients.com

Description

This recipe calls for harissa, a thick North African chili sauce. If it's new to your pantry, you'll find that it's a versatile ingredient that's wonderful in fish or meat stews, couscous dishes, or as a rub for meats.

Ingredients

4 potatoes (russet, scrubbed, cut into bite-sized pieces)
2 Tolive oil
1 lemon
1 Tharissa
1 Thoney
  salt
  pepper
1⁄2 cparsley (fresh, chopped)

Instructions

Preheat the oven to 375˚F.

Place the potatoes in a large bowl and toss with olive oil. Zest the lemon with a microplane or zester, then juice it. Add the lemon zest, 1 tablespoon of the lemon juice, harissa, and honey to the potatoes. Toss well to coat. Reserve the remaining lemon juice for later,

Transfer the potatooes to a large baking sheet and roast for 35-45 minutes, until golden brown and tender. Rotate the baking sheet halfway through the cooking time.

Sprinkle the roast potatoes with remaining lemon juice, top with chopped parsley, and serve hot.