Prep 10 mins
Cook 45 mins
Harissa, a spicy sauce popular in northern Africa, gives these potatoes a bit of a punch. I found Harissa with the ethnic items at Whole Foods, but you can also get it at African specialty markets or make your own with Harissa.
- 1 lb baking potato
- 1 1⁄2 teaspoons harissa
- 1 tablespoon olive oil
- 1⁄2 teaspoon coarse sea salt
- 1 -2 tablespoon sesame seeds
- 1⁄2-1 teaspoon fresh lemon juice
- 1⁄2 teaspoon flaked sea salt
- Preheat oven to 375°F.
- Peel potatoes and cut into large chunks. In small bowl, combine harissa, olive oil, salt, and sesame seeds.
- Toss potatoes with with harissa mixture until evenly coated.
- Spray baking sheet with non-stick cooking spray (or line with non-stick foil).
- Arrange potatoes in single layer on baking sheet.
- Bake 20-25 minutes, turn, and bake 15-20 minutes until potatoes tender and lightly browned.
- Squeeze fresh lemon juice over potatoes and sprinkle with flaked sea salt.
Easy & a new way with potatoes for us. I was very careful in measuring the harissa, but found it to be just fine here. It added an element of heat, but not blow the top of your head off heat. The toasted sesame seeds were a definite star. They added a nice nutty flavor to the seasoned potatoes. Served with North African Meatballs
the amount of harissa was too much for me. next time I will adjust this to 1 teaspoon or 3/4 teaspoon.
What a great recipe-wonderful flavor w/ just a few ingredients! Only change I made was the method of cooking-I parboiled potatoes first, added seasonings, and kept in fridge until dinnertime. I then placed in foil pan and grilled outside on med- high heat for about 30 minutes. I served w/ Grilled Moroccan Chicken, Moroccan Vegetable Salad, Grilled Moroccan Vegetable Skewers for a fabulous Moroccan meal. Thank you for a great recipe!!!