Take your game day snacks to the next level by serving these spicy Roasted Harissa Potatoes. Easy 4 ingredient potatoes that can be served as an appetizer or a side dish.
What is Harissa?
Harissa is a spicy chili paste that originated in North Africa. It can be used as a dipping sauce or marinade and gives a wonderful flavor and color to the dishes. I buy harissa paste from Trader Joe’s but you can easily find it in the International food section of most supermarkets and online. Taste the harissa paste before you use it in the recipe and adjust the quantity to your heat tolerance level.
Harissa Alternative
If you are not able to find Harissa, you can make an Indian version of this recipe. Make a spice blend of 1 teaspoon each of coriander and cumin powder, ½ teaspoon of red chili powder and ¼ teaspoon of garam masala. Mix it with yogurt and follow the recipe.
Key Steps to make Roasted Harissa Potatoes
As for the potatoes, definitely use fingerling or small baby potatoes.
I know its an additional step, but boiling the potatoes before baking them definitely helps them cook better. The recipe card provides instructions for boiling the potatoes in the Instant Pot. Alternatively, you can also boil them on the stovetop. For the stovetop method, start the potatoes in cold water and boil them until the potatoes are barely fork tender.
Cutting the potatoes in half after boiling them ensures that you have more of the spicy goodness throughout the potatoes.
Roasted Harissa Potatoes go really well with mint-cilantro chutney as an appetizer. Or we just like to munch on them as is. So tasty!
If you like this recipe, you may want to try these other easy appetizer recipes:
Tofu Satay with Spicy Peanut sauce
4
servings5
minutes35
minutesIngredients
1 lb fingerling or baby potatoes
1/2 cup yogurt
2 tablespoons Harissa paste
2 tablespoons any cooking oil (I use avocado oil)
salt to taste
Method
- Boil the potatoes in the Instant Pot, on high pressure for 2 minutes, quick release. If your potatoes are larger than normal fingerling or baby potatoes, the cooking time may be higher. The potatoes should be cooked but still hold its shape and not be mushy at all. Drain the potatoes and let them dry completely. Cut the potatoes in half lengthwise.
- Heat the oven to 450 degrees with a 10-12 inch cast iron pan in it. The cast iron pan should heat up as the oven is heating.
- In a large bowl, mix yogurt, harissa paste and salt. Add the cooled and cut potatoes to it. Mix it well coating each piece of potato in the yogurt mixture.
- Once the oven pre heats, carefully remove the cast iron pan and place it on a hot plate. The cast iron pan is really hot so be safe when you do this step. Drizzle the pan with 1 tablespoon of oil. Carefully put the potato mixture in the hot cast iron pan. With the help of a spoon, make sure the potatoes are in one layer. Return the pan to the hot oven.
- After 12 minutes, remove the pan from the oven and carefully flip the potatoes to the other side. Drizzle the other 1 tablespoon of oil over the potatoes and return to the oven for 12 more minutes.
Tips
- You can increase the cooking times to 15 and 15 minutes if you like very crispy potatoes.
- This recipe can be made completely vegan by using vegan yogurt like cashew or coconut milk yogurt.
