It’s not often I use an expression like “off the hook”. It’s cliche and nobody really wants to hear it out of the mouth of a grandmother.
But I can’t help it, because these potatoes are just that. Off the hook.
They are easy to make and so flavorful. Placing the pan with oil in the oven as it preheats ensures that the potatoes come out crispy on the outside, tender on the inside.
Harissa is a North African condiment which-I promise you-will not go to waste once you use it to make these. You will find yourself searching the internet for additional recipes calling for this chili sauce (which reminds me of a chicken recipe…)
smokey and spicy roasted potatoes
3 pounds russet potatoes, cut into 2 inch wedges (skin on)
1/4 cup safflower or canola oil
2 Tbsp prepared harissa
1 tsp smoked paprika
1 Tbsp sesame seeds
1 tsp sea salt (plus more to taste)
Drizzle oil into the bottom of a roasting pan or dish and place in the oven as you preheat it to 425 degrees.
In a large bowl, combine harissa, smoked paprika, sesame seeds and 1 tsp salt. Add potatoes and stir gently to coat well.
When oven reaches 425 degrees, remove pan and carefully add potatoes (it may sizzle and spit a little, so be careful). Stir potatoes gently to coat with oil and arrange in a single layer in the pan.
Roast 25-30 minutes or until they are browned underneath. Remove from oven and, using a metal spatula, flip the potatoes. Return to oven and roast until the are browned and crisp on the outside, about 15 minutes more.
Meanwhile, make the cilantro yogurt dipping sauce:
1 cup plain non-fat Greek yogurt
1/3 cup loose cilantro leaves, chopped
juice of 1/2 lemon
freshly ground salt and pepper to taste
Mix all ingredients together in a small bowl. Season with salt and pepper to taste.