By: Adapted from www.partial-ingredients.com
This recipe calls for harissa, a thick North African chili sauce. If it’s new to your pantry, you’ll find that it’s a versatile ingredient that’s wonderful in fish or meat stews, couscous dishes, or as a rub for meats.
Time: Preparation 1 hours
Serving: 4 Servings
Ingredients
- 4 potatoes
- 2 T olive oil
- 1 lemon
- 1 T harissa
- 1 T honey
- salt
- pepper
- 0.5 c parsley
Preparation
Preheat the oven to 375˚F.
Place the potatoes in a large bowl and toss with olive oil. Zest the lemon with a microplane or zester, then juice it. Add the lemon zest, 1 tablespoon of the lemon juice, harissa, and honey to the potatoes. Toss well to coat. Reserve the remaining lemon juice for later,
Transfer the potatooes to a large baking sheet and roast for 35-45 minutes, until golden brown and tender. Rotate the baking sheet halfway through the cooking time.
Sprinkle the roast potatoes with remaining lemon juice, top with chopped parsley, and serve hot.
