Roasted Moroccan Potatoes

Serving size:
 4 Servings


    • 4
    • potatoes (russet, scrubbed, cut into bite-sized pieces)
    • 2 T
    • olive oil
    • 1
    • lemon
    • 1 T
    • honey
    • salt
    • pepper
    • 1⁄2 c
    • parsley (fresh, chopped)
1 hour
Ready in
1 hour


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.

Adapted from


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. 


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