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Crispy Harissa Potatoes

If you want to wow a date or dinner guest, start here. These potatoes are show-stopping in all the best ways: crispy exterior, creamy interior, and smothered in a sauce we can only describe as sublime. Infusing the oil with garlic and lemon zest before tossing with the warming spices of our Zippy Harissa is what makes these potatoes so restaurant-worthy and delicious.

We learned the trick of boiling, then smashing and roasting baby potatoes from one of our catering chefs, and we’ve never gone back. Boiling the potatoes gelatinises the starch in the potatoes so they stay super creamy, and finishing them in the oven gets you that shattering golden crunch.




Preheat your oven to 425 degrees with a sheet pan on the middle rack


Boil your potatoes, starting with cool salted water. Potatoes should cook for about 20 minutes until they are just tender


Meanwhile, in small pot over medium heat, heat your olive oil. While oil is heating, microplane your garlic and zest the lemon into a heat-proof bowl; season with salt and pepper. When the oil is shimmering, remove from heat and pour over your garlic and lemon, stir to incorporate


Carefully remove the hot sheet tray from the oven and drizzle with 1/3 of your garlic oil. Place whole potatoes on the sheet tray and using another sheet tray or flat object, smash potatoes exposing some of the flesh. Drizzle with the remaining garlic oil. Bake in oven for 12 minutes, then carefully flip over; continue baking for another 10-15 minutes until golden and crispy


Remove sheet tray from oven and drizzle with your Harissa. Garnish with torn dill and lemon wedges!

This recipe is also great with our Gingery Miso and Herby Chemichurri sauce.

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Nutrition (per serving)

  • Calories = 500

  • Total fat = 28g

  • Total carbohydrates = 54g

    • Fiber = 8g

  • Protein = 6g

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