Description
Golden roasted potato slices with crispy edges and fluffy centers, served with a creamy harissa garlic sauce that brings a tangy, spicy finish to every bite.
Ingredients
Scale
- 4 medium potatoes, sliced into thin wedges
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon harissa paste
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, toss the potato slices with olive oil, salt, black pepper, red chili flakes, and half of the minced garlic until evenly coated.
- Line a baking sheet with parchment paper and spread the potatoes in a single layer.
- Roast for 25 minutes, turning the potatoes once halfway through, until golden and crisp on the edges.
- While the potatoes cook, mix the yogurt, lemon juice, harissa paste, remaining garlic, and a small pinch of salt in a bowl until smooth.
- Transfer the roasted potatoes to a serving platter and sprinkle with chopped parsley.
- Serve warm with the harissa garlic sauce in a bowl on the side or in the center for dipping.
Notes
- Cut the potatoes evenly so they roast at the same rate.
- Do not overcrowd the baking sheet or the potatoes will steam instead of crisp.
- The sauce can be made a day ahead and kept chilled in the refrigerator.
- For a milder version, reduce the harissa paste or red chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: batata hara with harissa garlic sauce, roasted potatoes, spicy potato appetizer, harissa yogurt sauce, middle eastern potatoes