Tri-Colored Roasted Potatoes with Harissa Sauce

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Tri-Colored Roasted Potatoes with Harissa Sauce

Tri-Colored Roasted Potatoes with Harissa Sauce

Potatoes USA
This spicy, colorful, roasted potato medley combines three different potatoes (purple, red, yellow) with smoky paprika for an earthy update on our summertime favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 8
Calories 288 kcal

Ingredients
 

Potatoes

  • 1 Pound Alsum red potatoes small, unpeeled
  • 1 Pound Alsum yellow potatoes small, unpeeled
  • 1 Pound Alsum purple potatoes small, unpeeled
  • 4 Tablespoons Olive oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Smoked paprika
  • ½ Teaspoon Cumin
  • ¼ Teaspoon Black pepper

Harissa Sauce

  • ½ Cup Mayo or vegan mayo
  • 2-3 Teaspoons Harissa to taste
  • 1 Teaspoon Smoked paprika
  • 3-4 Tablespoons Water to achieve the right consistency

Instructions

  • Preheat the oven to 400°F. Line two large baking sheets with parchment paper.
  • Wash the potatoes really well and dry them. Cut them into ½" chunks.
  • Place the potatoes in a large bowl. Add the olive oil, salt, smoked paprika, cumin, and black pepper. Toss well until all the potatoes are well coated with the oil and the spices.
  • Transfer the potatoes to the lined baking sheet, making sure you also pour on the oil and liquid remaining at the bottom of the bowl. Bake for 30 minutes or until the potatoes are tender.
  • To make the Harissa sauce, combine all the ingredients, except for the water, in a medium bowl. Whisk in the water, one tablespoon at a time, until well incorporated (the sauce should have the consistency of a thin ranch dressing).
  • To serve, pour the sauce over warm potatoes or serve the sauce on the side.

Notes

  • Make sure to cut the potatoes small, in 1/2″ chunks so they cook in 30 minutes.
  • Make sure you use a medium size bowl to make the sauce, so you can whisk in the water comfortably.
  • This dish is best eaten hot out of the oven. Potatoes can be cut and placed in a container with water in the fridge until ready to bake. Just make sure to dry them really well before adding oil and spices.
  • Harissa sauce can be made up to 3 days ahead and kept in the refrigerator.
  • The serving size for the nutritionals is 1 cup.

Nutrition

Calories: 288kcalCarbohydrates: 30.2gProtein: 3.6gFat: 17.8gSodium: 418mgFiber: 4gSugar: 1.8g