These oven roasted harissa potatoes are so flavorful, easy to prepare and make for an amazing healthy potato side dish to pair with so many meals. Flavoring potatoes with harissa paste, lemon juice and garlic really brings a nice twist to a classic roasted potato recipe, we are obsessed! 100% vegan and versatile recipe.
Crispy yet creamy, lemony, a little spicy and FULL of flavor roasted harissa potatoes, anyone?
Next time you are looking for a fun, unique and different way to roast potatoes for a side dish at dinner, then you should try this recipe.
They are so easy to make, but adding harissa paste, garlic and lemon juice to potatoes adds a huge amount of flavors that are simply incredible. Plus, the harissa paste coats the potatoes nicely and helps crisp and caramelize them better while roasting.
I am amazed every time I make them!
I have used harissa paste to make creamy harissa pasta or even simply a tahini harissa dressing for bowls, but using harissa to flavor oven-roasted potatoes might be my new favorite way to use this North African sauce.
And this recipe is also super versatile, so feel free to use it as inspiration and tweak it as you wish. You don't have to make them spicy at all, which depends on the type of harissa you choose (more on this below), and adjust lemon, garlic, herbs, etc to your taste. So easy!
I hope you will be blown away by the yummy aromas of this recipe just like we were. Let me know if you give it a try! ❤️
What's harissa paste
Harissa paste is a hot chili pepper paste that originates from North Africa and Middle Eastern countries (Algeria, Morocco, Tunisia, etc). It is used to flavor soups, stews, meat dishes and vegetables.
It is made from a mix of roasted red peppers, Tunisian chili peppers (Baklouti peppers), garlic, spices (cumin, coriander), herbs and olive oil.
There is a wide variety of different types of harissa paste depending on the brand and\or which country it is coming from: some are sweeter, some are spicier and they vary in texture, too.
As you can see in the picture, I used the harissa paste from the brand Mina which has the consistency of a sauce. This harissa paste also is sweeter and barely spicy, which works well for my family because I have young children.
But, I recommend trying different kinds of harissa paste depending on what you like:
- If you love spicy food, then aim for harissa paste that comes in a tube as these brands often offer a harissa paste that's spicier and thicker (it looks more like tomato paste).
- For a milder recipe, then aim for a harissa paste that comes in a jar (also often advertised as a harissa sauce). Those often contain more sweet roasted red bell pepper and less spicy red chili pepper, although check on the packaging as they can also be super spicy (they will usually mention the level of spiciness...). The harissa paste in a jar also looks more like a chunky salsa or tomato sauce and less like a thick paste.
You can find harissa paste in most grocery stores in the International aisle. If you cannot find it, then you can also get it online! You can also make your own harissa paste from scratch!
Highlights of this recipe
- Easy recipe
- BOLD in flavor
- Versatile: make it more or less spicy as you wish
- Fun way to enjoy potatoes!
- Makes for a great side dish
- Healthy and naturally vegan, vegetarian and gluten-free
Ingredients you will need
- Potatoes: baby potatoes are my favorite type of potato for this recipe. I used a whole bag (1 pound), which gave enough for a side dish for 3-4 people. You can also use other potatoes if you prefer: red potatoes, Yukon gold potatoes and fingerling potatoes should all work well. Simply slice them in large chunks similar to what you see in the pictures and video and adjust cooking accordingly to their size.
- Harissa paste: I used the mild harissa paste in jar from the brand Mina, which looks like a sauce. It was not really spicy. Mina also has a spicier harissa paste with a medium heat level that you might prefer for a little more kick. Any harissa will work for this recipe!
- Garlic: I added one clove of garlic for more flavor. You can add more if you want them to be extra garlicky.
- Lemon juice: Adds brightness and such a delicious zesty flavor that works well with the harissa. Add more or less depending on your taste.
- Parsley: optional, to garnish at the end.
- Chives: also optional, but highly recommended. I like chives for its pungent flavor that's pretty mild. If you don't have any, then you could swap for a finely chopped green onion too.
- Olive oil: I used a little oil spray for this recipe. I like using a spray as it helps not add too much oil while at the same time, it creates a well-distributed coating that will help the potatoes to roast and crisp. You can use regular olive oil as well.
How to make harissa potatoes
There are mostly 2 steps in the baking process, which helps avoid burning the sauce, and the potatoes should be ready within 35-40 minutes.
Preheat the oven to 400º and line a baking sheet with parchment paper.
Roast # 1
Clean and pat dry the potatoes, then slice them in half.
Place the potatoes on the prepared baking sheet on a single layer and then, spray some oil (or drizzle olive oil) over and add a pinch of salt and black pepper.
Bake for 15 minutes.
Make the harissa sauce
Meanwhile, combine the harissa paste, fresh lemon juice, garlic and a pinch of salt in a small bowl. Set aside.
This is also a good time to clean and chop the parsley and chives (if using).
Roast # 2
Take the potatoes out of the oven and then, pour the harissa sauce over. Toss the potatoes to cover them as well as you can, then disperse the pieces so they can roast better.
Bake for about 10-15 minutes or until fork tender and golden brown.
Garnish and serve
Once the potatoes are done, sprinkle some flaky sea salt over them and garnish with some parsley and chives. Serve with more lemon wedges and extra harissa sauce. Enjoy!
- I highly recommend adding the harissa mixture mid-cooking as described and not right at first. Otherwise, it cooks and caramelizes too much resulting in a sauce coating that's burned.
- To help the potatoes crisp better, then be sure to pat dry them nicely (use paper towels or a clean towel) and also, you can add a little more oil for a crispier result.
- Spreading the potatoes all over the baking sheet also helps roast them better. If the pieces are too close to each other, then they tend to steam instead of roasting.
- If you are new to harissa paste, then I highly recommend tasting it before using it, especially if you are sensitive to heat. All harissa pastes are different with a wide variety of spicy levels, so tasting it first will allow you to adjust how much you add.
- If you have a harissa paste that's pretty thick (often the ones that come in a tube), then you can add a little water to the harissa mixture to help create a saucy consistency.
I like to serve these potatoes with fresh herbs and extra lemon wedges, to add a more tangy taste as needed. Also, you can serve them with extra harissa paste on the side for dipping.
If you want to dress the potatoes with extra sauce at serving, then a vegan tzatziki cucumber sauce or any sauce made with plain yogurt, such as a garlic sauce or a dill yogurt sauce would be amazing. The coolness of yogurt sauces is amazing in contrast with warm and lightly spicy potatoes.
Other sauces or garnish to try:
- Creamy tahini sauce
- Tofu sour cream
- Vegan feta cheese
- Avocado green goddess
- Basil balsamic dressing
- Fresh mint or cilantro
This roasted potato recipe makes for such a great rustic side dish for so many meals, but especially perfect for bean burgers, sandwiches (try with chickpea gyros), couscous salads or pair them with this Greek tofu recipe.
This recipe is so versatile, you can tweak and adjust the recipe to your taste. Here are a few ideas:
- Spicy: other than simply using a spicy harissa paste, you can add a little heat by including cayenne pepper to the harissa mix. If you feel more adventurous, then garnish the potatoes with finely sliced red hot chili peppers for a nice spicy kick!
- Flavor: you can change the flavor profile and add some ground spices such as turmeric, cumin or coriander. Also try adding some lemon zest and maple syrup to the harissa sauce to play around with the flavors.
- Herbs: I like garnishing with parsley and chives, but also try cilantro, dill, rosemary or thyme.
- Other veggies: feel free to double up on the harissa sauce and roast other veggies alongside the potatoes, such as cauliflower, sweet potatoes, broccolini, onion, etc.
- Boost the protein: I like to sneak extra beans when roasting veggies to make the side dish more filling. A good idea would be to add a can of chickpeas midway through cooking (add them when you add the harissa mix). If doing so, make sure to add more harissa sauce!
This recipe is better when enjoyed right away.
Keep the leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat in the oven (400º) for about 7-10 minutes or until heated through. You can also use the microwave, although the potatoes won't be as crispy.
You can easily not add any extra olive oil when roasting the potatoes. That being said, know that harissa paste is usually made with a little olive oil, meaning that it might be hard to make this recipe 100% oil-free if using store-bought harissa paste.
Yes! Simply combine the lemon juice with the harissa powder and the garlic and use this mix to coat the potatoes instead!
More vegan potato recipes to try!
- Oven-roasted potato and broccoli
- Vegan twice baked potatoes
- Zucchini potato soup
- Vegan stuffed mushrooms
- Leek and potato soup
- Vegan spinach and potato soup
- Vegan potato croquettes
- Lemon miso roasted potatoes
- Mexican baked potatoes
I hope you like this harissa potato recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Zesty Harissa Potatoes (Oven Roasted)
- 1 pound baby potatoes - sliced in half
- oil spray (or about 1 tbsp olive oil)
- pinch of salt and ground black pepper - to taste
- 2-3 tbsp harissa paste - see notes
- 1 clove of garlic - crushed
- ½ lemon - juiced
- chives - finely chopped, to serve
- small handful fresh parsley - finely chopped, to serve
- Pre-heat the oven to 400º. Line a baking sheet with parchment paper.
- Clean and pat dry the potatoes, then slice them in half. Transfer them to the prepared baking sheet and then spray some oil and sprinkle some salt and pepper over. Toss to combine, disperse them all over the baking sheet and then place in the preheated oven.
- Bake for 15 minutes.
- Meanwhile, add the harissa paste, garlic and lemon juice to a medium bowl with a pinch of salt. If using a thicker harissa paste (often coming from a tube), then you can also add a little water to create a saucy consistency. Stir to combine and set aside.
- Take the potatoes out of the oven and then, pour the harissa mixture over. Toss well to cover the potatoes evenly, then distribute them all over the baking sheet. Bake for another 10 minutes or until fork tender.
- Once done baking, garnish with the chives and parsley and serve right away.
- Storage: best enjoyed right away. If you have leftovers, then keep them in an airtight container in the fridge for up to 3-4 days. Reheat in the oven (400º) for about 10 minutes or until heated through. You can also reheat using the microwave, although the potatoes will be softer.
- I used the mild harissa paste from the brand Mina that looks more like a sauce. There is a wide variety of harissa brands with different textures, flavors and spiciness levels, so adjust the consistency and flavor of the harissa mix to your taste.
- This recipe is very versatile! You can add some spices (such as cumin), cayenne for more heat or even other vegetables. Check out the blog post for more ideas!