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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.
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Ingredients
For 4 Serving(s)
roasted-moroccan-potatoes
- 4 potatoes
- 2 T olive oil
- 1 lemon
- 1 T harissa
- 1 T honey
- salt
- pepper
- 1/2 c parsley
Roasted Moroccan Potatoes Directions
- 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.