Roasted Potatoes with Harissa Butter recipe

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Ingredients

3 large Yukon Gold potatoes, peeled and cubed
2 tablespoons grapeseed oil, divided
1 teaspoon kosher salt, or more to taste
3 tablespoons unsalted butter, softened
2 tablespoons harissa paste
2 tablespoons chopped fresh cilantro
1 lemon, zested

Nutrition Info

251.5 calories
carbohydrate: 25.6 g
cholesterol: 22.9 mg
fat: 15.8 g
fiber: 2.4 g
protein: 3 g
saturatedFat: 6.2 g
servingSize: -
sodium: 530.2 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Rinse potatoes in a colander to remove excess starch. Drain.

  3. Place potatoes in a large microwave-safe bowl, add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.

  4. Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.

  5. Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.

  6. Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Harissa is North African chile paste that definitely packs a punch. In this recipe, I mixed it with butter and tossed it with roasted potatoes for a quick, delicious side dish.

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