Crispy, spicy roast potatoes upgrade your week night side dish. 

Recipe from Villa Jerada


  • 8 medium Yukon potatoes (peeled and cut into cubes)

  • 2 Tbsp olive oil
  • 1/4 tsp tomato paste

  • 3 minced garlic cloves

  • 2 tsp Harissa

  • 1 cup chopped cilantro

  • Lemon wedges 


  1. Preheat the oven to 450°F

  2. Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes are golden brown, turning them after 15 minutes to allow equal browning on all sides.

  3. Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the tomato paste the garlic, half the harissa and half the cilantro. Cook until the garlic is golden in color, about 2 minutes; remove from heat.

  4. When the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the harissa.

  5. Serve warm on a platter along with the lemon wedges on the side.

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