We have potatoes with lots of foods, but this one adds heat and fruity taste to the roasted potatoes that Judy fixed.
Serves 4
Drizzle the oil into the bottom of a roasting pan
and place the pan in the oven as it preheats.
Preheat the oven to 425F (220C)
Use less harrissa, chili powder, and Sriracha if you want a milder taste. Or serve the Sriracha and harrissa on the side.
1/4 cup (60 ml) olive oil
2 Tbs. (30 ml) spicy harissa paste.
1 tsp. (5 ml) each: chili powder, hot sauce (like Sriracha /see-ROTCH-ah/, Thai ศรีราชา), and sea salt
1 Tbs. (15 ml) sesame seeds
3 pounds (1500 g) organic potatoes, cut into bite-size chunks
1 cup (250 g) plain organic yogurt or dairy-free almond yogurt
optional: 1/2 bunch of fresh mint, cut into thin ribbons
1/2 organic lemon
black pepper to taste
1. In a large bowl, combine the harissa, chili powder, Sriracha, sesame seeds, and salt.
2. Add the potatoes, stir to coat.
3. When the roasting pan is hot, remove it from the oven and add the potatoes. Stir to coat them with the oil. Arrange in a single layer.
4. Roast until the undersides are browned, about 25-30 minutes.
5. Flip the potatoes over and brown about 15 minutes.
6. Put the yogurt in a small bowl and fold in the (optional) mint.
7. Squeeze the lemon juice into the yogurt and stir.
8. Add black pepper to taste.
9. Put the roasted potatoes on a platter or in a large bowl.
10. Serve with (mint) yogurt.
Gathering the chili peppers in Thailand
bottle of Sriracha
-modified from a Williams-Sonoma recipe
