- 4
Ingredients
- Harissa:
- 3 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1-INCH CHUNKS
- 5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
- KOSHER SALT AND GROUND BLACK PEPPER
- 5 TABLESPOONS HARISSA, PLUS MORE TO SERVE
- 1/4 CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY
- LEMON WEDGES, TO SERVE
- 4 DRIED NEW MEXICO CHILIES, STEMMED, SEEDED AND TORN INTO ROUGH PIECES
- 1/2 CUP NEUTRAL OIL, SUCH AS CANOLA, RICE BRAN OR GRAPESEED
- 6 LARGE GARLIC CLOVES
- 1 TEASPOON CARAWAY SEEDS
- 1 TEASPOON CUMIN SEEDS
- 1 CUP DRAINED ROASTED RED PEPPERS, PATTED DRY
- 1/2 CUP DRAINED OIL-PACKED SUN-DRIED TOMATOES, PATTED DRY
- 1 TABLESPOON WHITE BALSAMIC VINEGAR
- KOSHER SALT
- CAYENNE PEPPER
Preparation
Step 1
Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss the potatoes with 4 tablespoons of the oil, 1½ teaspoons salt and ½ teaspoon pepper.
With a slotted spoon, transfer the potatoes to a rimmed baking sheet in an even layer, leaving the excess oil in the bowl; set the bowl aside. Roast the potatoes until well browned and crisp, about 50 minutes, stirring and rotating the baking sheet halfway through.
Transfer the potatoes back to the bowl, scraping up any browned bits. Add the harissa and remaining 1 tablespoon olive oil; toss well. Return the potatoes to the baking sheet in an even layer; again reserve the bowl. Roast until the potatoes have re-crisped, another 10 minutes, stirring halfway through. Return the potatoes to the bowl, again scraping up any browned bits. Add the parsley and toss. Taste and season with salt and pepper. Serve with lemon wedges and harissa on the side.
Harissa:
In a small saucepan over medium heat, combine the chilies, oil, garlic, caraway and cumin. Cook, stirring often, until the garlic is light golden brown and the chilies are fragrant, about 5 minutes.
Carefully transfer the mixture to a food processor and add the red peppers, tomatoes, vinegar and ¾ teaspoon of salt. Process until smooth, about 3 minutes, scraping down the bowl once or twice. Season with salt and cayenne to taste. Serve immediately or refrigerate in an airtight container for up to 3 weeks.
Tip: Rather than toast and rehydrate dried chilies, fry them in oil; it softens them and better draws out their oil-soluble flavors.