- potatoes (russet, scrubbed, cut into bite-sized pieces)
- 2 T
- olive oil
- 1 T
- 1 T
- 1⁄2 c
- parsley (fresh, chopped)
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.
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.