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Crispy and Spicy Harissa Potatoes with Yogurt

Christmas dinner sides

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

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

  2. 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. 

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

  4. 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.

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

  6. 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.