If you love bold flavours and a little spice, then you won’t be able to resist these mouthwatering spiced harissa roasted potatoes. These crispy and fluffy harissa potatoes make the ideal flavourful side dish. They deliver an explosion of taste and are guaranteed to be a crowd-pleaser!
If you’re in the mood for a spicy and flavorful side dish, then look no further than these harissa roasted potatoes. These crispy-on-the-outside, tender-on-the-inside spuds are coated with a peppery harissa paste and spice blend to truly elevate your roast spud!
Whether you’re serving them alongside grilled meats or as a vegetarian main course, these harissa roasted potatoes are sure to be a crowd-pleaser that will leave everyone reaching for seconds.
The harissa paste adds a smoky and tangy kick to the humble potato and is one of my favourite pastes to use in recipes. From my Harissa Veggie Sausage Traybake to Healthy Green Harissa Soup, this intense and spicy paste is a brilliant way to add extra depth and flavour to your meals.
What is Harissa?
Harissa is a popular North African chilli pepper paste that originated in Tunisia. This fiery condiment adds a bold and spicy kick to various dishes and has gained popularity worldwide for its unique flavour profile.
Traditionally, harissa is made by grinding dried red peppers such as bird’s eye chilli or cayenne peppers with garlic, olive oil, salt, and spices like coriander seeds, caraway seeds, and cumin. The result is a vibrant reddish-orange paste that packs quite a punch. However, the exact ingredients can vary depending on where you live and the brand you buy.
For these oven-roasted harissa potatoes, I use a rose harissa paste as I find that it has a more vibrant flavour profile. However, if you are looking to tame the spice you could opt for a harissa pesto which has added tomatoes to take out some of the heat.
There are lots of brands out there so I would definitely recommend trying a few. And most supermarkets seem to have their own brand versions which tend to be cheaper. However, my personal favourite for the depth of flavour is Belazu Rose Harissa Paste.
What are the best potatoes for harissa roasted potatoes?
I have tried this recipe with a few varieties of potatoes and the end results do vary quite a lot based on the potatoes you decide to use.
I first tried this recipe with new / baby potatoes as I love that there is no peeling involved. However a new or baby potato never quite gets crispy enough on the outside when roasted. While I definitely prefer the flavour of a baby potato, if you are looking for crispiness then these aren’t the right choice for this recipe
Over the years I have experimented with a lot of white and red potato varieties to get the crispiest roast potatoes for our Sunday roasts. The 2 varieties that I always use are either King Edwards or Maris Pipers. They seem to have the right balance between waxy and starch to make the crispiest and fluffiest roast potatoes.
Is it necessary to boil the potatoes before roasting?
For a simple roast potato, I would always say yes. As the boiling gives you those fluffy edges that crisp up beautifully. However, for this recipe, I decided to skip this step and just go straight into the roasting as it saves time and it ensures the potatoes are all deliciously coated in the harissa paste.
What you will need to make Harissa Potatoes
- Packed with nutrients, in particular, vitamin C, B6 and Potassium
- A great healthy wholefood carbohydrate to include in your diet
- I use either King Edwards or Maris Pipers in this recipe – See above for more info
- Produced from the seeds of the rape plant
- It is low in saturated fat and high in unsaturated fat
- It has a high smoke point making it a perfect oil choice for roasting
- A blend of spices with garlic and oil to make a fragrant chilli paste
- I like to use rose harissa which has added dried rose petals for a more fragrant flavour
Harissa Spice Blend (optional)
- Harissa-style seasoning with coriander seeds, dried garlic and chilli flakes
- I use the blend from Sainsbury’s
Parsley or Coriander to serve
How to make the best Harissa Roasted Potatoes
This easy recipe takes minimal effort as it’s the oven that has to do all of the hard work for you. Here is a step-by-step guide on how to make the best harissa potatoes:
Start by preheating the oven to 240 C / 220 C Fan
Add your prepared and chopped potatoes to a large roasting tray
Make a little well in the centre of your tray and add the oil, harissa paste and spice, along with plenty of salt and pepper and mix together. Now mix in all your chopped potatoes, making sure they are all beautifully coated in the paste.
Transfer your tray to the hot oven and cook for 45-50 minutes, turning occasionally.
These mouthwatering potatoes are an incredibly versatile side dish for a midweek meal or are fantastic as part of a larger spread for BBQs and special occasion dinners.
They are also quite delicious as a vegetarian main with some extra vegetables or salad served with a garlicky yoghurt sauce or with my Yoghurt Tahini Sauce.
Here are a few other suggestions for serving:
- They add a little spice to a Souvlaki Whole Roast Chicken. Just use this recipe instead of adding the potatoes to cook with the chicken.
- Serve as a side with a Veggie Burger Salad or as part of a salad bowl with slices of Marinated Halloumi
- Instead of rice serve a portion of these potatoes with my Easy Lentil and Bean Chilli
- Or use any leftovers in your breakfast taco for a delicious brunch idea.
How to store any leftover Roast Potatoes
If you are lucky enough to have any leftovers, then store them in an airtight container in the refrigerator for up to three days before reheating them.
You can also freeze potatoes. I pop mine into a freezer bag and grab them whenever I need a few extra spuds.
How to reheat Roast Potatoes
To reheat your potatoes straight from the fridge, simply pop them in a preheated oven 200c / 180c fan for 15-20 mins
To reheat your potatoes from frozen there is no need to defrost them. Put them straight into your roasting tray and into a preheated oven 200c / 180c fan for 25-30 mins
Potatoes are starchy vegetables, which are great as part of a wholefood, healthy diet. Being a complex carbohydrate, the starch generally takes longer to break down in the body. So combined with the added oil and paste, you may find that these harissa roasted potatoes continue to release glucose longer than your fast acting insulin works.
The overall carb count for a portion of harissa roast potatoes is:
- 180g of roast potatoes cooked in vegetable oil = 48g of carbs
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.