Crispy and Spicy Harissa Potatoes with Yogurt
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. You can learn more about that process here.
Do you need another potato side dish in your life? Yes, you do, and it’s this recipe for crispy and spicy harissa potatoes with yogurt from Tara Bench’s new cookbook, Delicious Gatherings. Allow her to explain why.
“These buttery-soft potato bites are coated in a super simple sweet-and-savory crust that gets a little heat from harissa, a chili paste used in North African and Middle Eastern cooking,” she explains. “I typically have a red onion, nuts (pistachios are my favorite here) and herbs hanging around from other recipes, and they make for uncomplicated toppings that stick to the potatoes as they are dipped in creamy yogurt.”
Serve the spuds as a side dish on their own, or scoop them on top of lightly dressed greens for an entrée salad.
Excerpted with permission from Delicious Gatherings: Recipes to Celebrate Together by Tara Bench, copyright © 2022. Published by Shadow Mountain Publishing.
1½ pounds baby Yukon Gold or creamer potatoes
1 tablespoon kosher salt
2 tablespoons harissa
3 tablespoons olive or avocado oil
1 tablespoon honey
2 garlic cloves, minced
Herb Topping and Yogurt
2 tablespoons finely chopped red onion or shallot
5 tablespoons finely chopped pistachios
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped oregano
1¼ cups plain whole milk yogurt or Greek yogurt
1. Heat oven to 375°F. Line a baking sheet with nonstick aluminum foil.
2. Parcook the potatoes: In a medium saucepan, cover the potatoes with water and add the salt. Bring to a simmer and cook until just tender when checked with a fork, 10 to 12 minutes. Drain and set aside until cool enough to handle.
3. For the harissa sauce: In a large mixing bowl, whisk together the harissa, oil, honey and garlic.
4. Once the potatoes are cool, cut each in half, or cut large potatoes into 2-inch pieces. Transfer to a mixing bowl with the harissa mixture and toss to coat.
5. Transfer the potatoes to the prepared baking sheet. Roast until crispy and golden, 25 to 30 minutes, turning the potatoes over with tongs halfway through cooking.
6. Prepare the herb topping: Meanwhile, in a small bowl, combine the red onion, pistachios, parsley and oregano.
7. To serve, spoon the yogurt on a serving platter and top with the potatoes. Sprinkle on some of the herb mixture and serve the extra on the side.