Name: Crispy and Spicy Harissa Potatoes with Yogurt
Ingredients: 1 + ½ lbs. baby Yukon Gold potatoes; 1 Tbsp kosher salt; 2 Tbsp harissa; 3 Tbsp olive oil; 1 Tbsp honey; 2 garlic cloves (minced); 2 Tbsp finely chopped red onion; 5 Tbsp finely chopped pistachios; 3 Tbsp chopped flat-leaf parsley; 1 Tbsp chopped oregano; 1 + ¼ cups yogurt

Crispy and Spicy Harissa Potatoes with Yogurt

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Thank you PureWow for the recipe!

Ingredients

Potatoes:

1 + ½ lbs. baby Yukon Gold potatoes
1 Tbsp kosher salt

Harissa Sauce:

2 Tbsp harissa
3 Tbsp olive oil
1 Tbsp honey
2 garlic cloves (minced)

Herb Topping and Yogurt:

2 Tbsp finely chopped red onion
5 Tbsp finely chopped pistachios
3 Tbsp chopped flat-leaf parsley
1 Tbsp chopped oregano
1 + ¼ cups yogurt

Instructions

Heat the oven to 375°F and line a baking sheet with nonstick aluminum foil.
In a medium saucepan, cover the potatoes with water and add salt. Bring them to a simmer and cook until they’re just tender — 10-12 minutes. Drain the pan and set them aside.
In a large mixing bowl, whisk the harissa, oil, honey, and garlic together.
Once the potatoes are cool, cut each of them into 2-inch pieces. Transfer them to a mixing bowl with the harissa mixture and toss them to coat. Transfer the potatoes to the prepared baking sheet and roast them until they’re crispy and golden, 25-30 minutes, turning them halfway.
Meanwhile, in a small bowl, combine the red onion, pistachios, parsley, and oregano.
When you’re ready to serve them, spoon the yogurt on a serving platter and top it with potatoes. Sprinkle some of the herb mixture and serve the extra on the side.

Find it online: https://shesafullonmonet.com/christmas-dinner-sides/

Crispy and Spicy Harissa Potatoes with Yogurt

Ingredients

Potatoes:

1 + ½ lbs. baby Yukon Gold potatoes

1 Tbsp kosher salt

Harissa Sauce:

2 Tbsp harissa

3 Tbsp olive oil

1 Tbsp honey

2 garlic cloves (minced)

Herb Topping and Yogurt:

2 Tbsp finely chopped red onion

5 Tbsp finely chopped pistachios

3 Tbsp chopped flat-leaf parsley

1 Tbsp chopped oregano

1 + ¼ cups yogurt

Instructions

Heat the oven to 375°F and line a baking sheet with nonstick aluminum foil.

In a medium saucepan, cover the potatoes with water and add salt. Bring them to a simmer and cook until they’re just tender — 10-12 minutes. Drain the pan and set them aside.

In a large mixing bowl, whisk the harissa, oil, honey, and garlic together.

Once the potatoes are cool, cut each of them into 2-inch pieces. Transfer them to a mixing bowl with the harissa mixture and toss them to coat. Transfer the potatoes to the prepared baking sheet and roast them until they’re crispy and golden, 25-30 minutes, turning them halfway.

Meanwhile, in a small bowl, combine the red onion, pistachios, parsley, and oregano.

When you’re ready to serve them, spoon the yogurt on a serving platter and top it with potatoes. Sprinkle some of the herb mixture and serve the extra on the side.