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Ingredients
- 3 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 5 Tbl extra virgin olive oil, divided
- Kosher salt
- Ground black pepper
- 5 Tbl harissa, plus more to serve
- 1/4 C finely chopped fresh flat-leaf parsley
- Lemon wedges, to serve
Details
Servings 4
Preparation
Step 1
Heat the oven to 450 degrees, with rack in the middle position.
In large bowl, toss potatoes with 4 Tbl of oil, 1-1/2 tsp salt and 1/2 tsp pepper. Using a slotted spoon, transfer potatoes to a rimmed baking sheet in an even layer, leaving the excess oil in the bowl.
Roast potatoes until well browned and crisp, about 50 minutes, stirring and rotating the baking sheet halfway through.
Transfer potatoes back to bowl, scraping up any browned bits. Add harissa and remaining 1 Tbl oil, toss well.
Return potatoes to sheet in an even layer, again reserving bowl. Roast until potatoes are crisped again, another 10 minutes, stirring halfway through.
Return potatoes to bowl, again scraping up any browned bits. Add parsley and toss. Taste and season with salt and pepper. Serve with lemon wedges and harissa on the side.
Makes 4 servings.
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