Spice up your favorite roasted potatoes with a Middle Eastern twist for an exotic addition to breakfast, brunch, supper, or meze spread.
1poundIdaho® Yukon Gold* potatoesunpeeled
3large garlic clovespeeled, crushed and minced
1/2teaspoonred chile flakes
1/4teaspoonfreshly ground pepper
1red pepperseeded and chopped into 1/2 inch pieces
Grated zest of 1 lemonplus 1 tablespoon lemon juice
Heat oven to 450 degrees F. Wash and cut potatoes into 1 inch cubes. Bring a pot of salted water to a boil, add the potatoes and cook for three minutes. Drain in a colander. Return the pot to the stove over a low flame. Add potatoes back to the pot in two batches to cook off any remaining moisture, stirring so the potatoes don’t stick. Transfer to a bowl.
Combine the two oils, 1/2 teaspoon of harissa and ground pepper, and drizzle over the potatoes. Stir gently to coat the potatoes. Line a rimmed baking sheet with tin foil, spread the potatoes in a single layer. Put them in the oven to roast and, after 10 minutes, stir in the garlic, remaining 1/2 teaspoon of harissa, chili flakes, red bell pepper and half of the cilantro.
Return to the oven for another 20 minutes, until the potatoes are tender and nicely browned. Stir once halfway through the cooking. Remove the potatoes from the oven and transfer to a large bowl. Stir in the lemon zest and lemon juice.
Serve warm or at room temperature, adding the remaining cilantro just before serving.
*Red potatoes may be substituted for the Yukon Golds.