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Home » Soups and Side Dishes » Roasted Harissa Potatoes with Preserved Lemon Gremolata

Roasted Harissa Potatoes with Preserved Lemon Gremolata

by Beth Lee · Published: Apr 23, 2021

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pin image with angle shot of potatoes on white plate with fork

Roasted harissa potatoes with preserved lemon gremolata deliver a powerful combination of flavors. The harissa is spicy, smoky and earthy and the preserved lemon gremolata is herby, bright and fresh. Serve as a side dish with a Mediterranean themed meal or surprise your brunch guests with a side of these potatoes topped with a dollop of Greek yogurt.

Another delicious potato side dish is Blitva - a Croatian style greens and potato recipe.

For ease of browsing, here are all of my side dish and soup recipes in one place.

This post is sponsored by the Idaho® Potato Commission. All opinions are my own.

Roasted Harissa Potatoes with Preserved Lemon Herb topping on a white plate with sliced fresh lemon.

This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

Why you’ll love this recipe

Potatoes are a blank palate just waiting for you to paint on flavor. In this recipe, the flavor profile is Tunisian where harissa spice and preserved lemons are frequently used kitchen condiments.

Gremolata is actually an Italian herb, garlic and lemon zest topping for Osso Bucco. For this recipe, I borrowed the technique to create this preserved lemon-based version.

Preparing these roasted harissa potatoes is simple but the result will excite your taste buds and elevate even a simple weeknight meal to something special. While the potatoes are roasting with the spice blend, you prepare the fresh gremolata. Simply combine the two when you’re ready to serve.

Ingredients You'll Need

Ingredient shot show all ingredients needed to make harissa roasted potatoes with preserved lemon gremolata

Except for the preserved lemons, this dish uses simple ingredients that most of us have in the house. Preserved lemons are easy to make but take some time to “preserve”. Or they can be found in jars in your local specialty market or ordered online.

Potato ingredients:

  • Yukon Gold Idaho® Potatoes: I love the texture and flavor of Yukon Golds but you can definitely use a regular baking potato. I did not peel the potatoes but you can if you’d like, especially if you use a regular baking potato instead of Yukon Golds.
  • Ground cumin: A common ingredient in so many cuisines, this adds an earthy punch of flavor. If you have whole cumin seeds, toast them in a dry skillet and then use a mortar and pestle to smash into a powder.
  • Smoked paprika: This will infuse the spice blend with the hallmark smokiness you expect in harissa. Only have regular paprika? Use it. Your blend will still be delicious.
  • Ground coriander: Sometimes described as the savory version of cardamon, this is ground from the seeds of the cilantro plant. It’s at once floral, savory, and herbal.
  • Cayenne pepper: Based on the heat of your cayenne and your affinity for spicy flavors, you can adjust the amount of cayenne up or down to suit your tastes.

Gremolata ingredients:

  • Preserved lemons: If you don’t always have a jar of preserved lemons in your refrigerator, it’s a good time to start one. There is no real substitute for their unique lemony flavor, especially because you use the peel. See the FAQ below for some ideas for substitutions in a pinch.
  • Roasted garlic: Gremolata traditionally includes raw garlic, which will work in this recipe. I love the less intense but still present flavor of roasted garlic.
  • Fresh herbs: I tested the recipe with fresh dill and parsley. But feel free to change up the herb combination based on what you have on hand and what you’re serving with this. You can use just one kind of herb instead of a combination.

How to make this recipe

Roast the potatoes, make the gremolata, put the two together! It’s that simple. Once the potatoes are done, you can serve the harissa roasted potatoes immediately by mixing with the gremolata or spoon dollops on to individual portions. Or set aside the potatoes and preserved lemon mixture for later use. Potatoes are also good at room temp or reheated.

Prep your potatoes and place in a large mixing bowl.

Chopped potatoes in large white bowl

Mix the harissa spices together.

harissa spices in white bowl

Add the olive oil to make a paste.

harissa spices mixed with olive oil in a white bowl with a red spoon

Pour the spice mixture on the potatoes and mix well.

potatoes mixed with harissa spice in white bowl

Spread the potatoes on two parchment-lined baking sheets.

potatoes ready to roast on two parchment-lined trays

Roast at 425°F for 20 to 25 minutes until fork tender.

roasted potatoes on sheet tray close up

While the potatoes are roasting, prep the gremolata. Chop the roasted garlic, preserved lemon and herbs. Place in a small mixing bowl with the olive oil and juice and combine. Remember preserved lemons are naturally salty so no added salt is needed.

collage showing stages of making the preserved lemon gremolata

When the potatoes are done, you can serve immediately with the gremolata – either mixing together or creating individual portions with a dollop of gremolata on top.

roasted potatoes on white plate with a dollop of preserved lemon and herb mixture on top

Expert Tips and FAQ

  1. If you use roasted garlic, roast extra cloves to have on hand to use for other dishes. To roast, just pop some cloves in some foil, pour a teaspoon of olive on them, close the foil and pop in the toaster oven or regular oven at 375°F for about 15 or 20 minutes. You can smell when they are ready. Store the unused cloves in the refrigerator for up to two weeks.
  2. Be creative with the herbs you use to either match the flavors of the main course or to use up what you have on hand.
  3. You can easily half this recipe or double it.
  4. Feel free to peel the potatoes if you prefer. You can also make larger pieces or even try smashed potatoes with a dollop of gremolata on top for a fun presentation. If you use bigger cubes, be sure to adjust your roasting time to be sure they are fork tender.
Can you prepare the roasted harissa potatoes ahead of time?

You can definitely prepare the potatoes and gremolata ahead. Reheat the potatoes right before serving and then combine with the gremolata.

Would raw garlic work instead of roasted garlic?

Gremolata is traditionally made with raw garlic so absolutely. Depending on your love of raw garlic, you can use the same number of cloves or reduce to 2 or 3 cloves instead of 4.

What can I use instead of preserved lemons?

1. zest a whole lemon and use some kosher or flake salt. You will have less volume in the gremolata without the lemon peel so increase the herbs.
2. make a quick pickled lemon rind by finely chopping the rind of two unwaxed lemons and mixing with 1 tablespoon sugar and 1 ½ teaspoons kosher salt and let it sit for a few hours before using in the gremolata.
3. Roast a whole lemon while you are roasting the potatoes, let it cool, and try using the rind of the roasted lemon and some kosher or flake salt

Can I use a jar of dry harissa spice mix or harissa spice paste?

Absolutely make use of a dry pre-mixed harissa spice blend or a jar of harissa. Taste each for spiciness and adjust to your liking. You may be able to use the same amount of the dry blend as the total amount of the dry spices in this recipe. If using the paste, depending on how spicy it is, start with a tablespoon or two mixed with the olive oil.

harissa potatoes on white plate at an angle with a slice of fresh lemon and gremolata on top

More preserved lemon recipes

  • Harissa Chicken with Preserved Lemons
  • Preserved Lemon Hummus
  • Preserved Lemon Vinaigrette
  • Ottolenghi Preserved Lemons: A Tangy, Zippy Must-Have Kitchen Staple

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

harissa roasted potatoes on white plate with fork on a lemon napkin with a small bowl of gremolata

Roasted Harissa Potatoes with Preserved Lemon Gremolata

Roasted harissa potatoes with preserved lemon gremolata deliver a powerful combination of flavors. The harissa is spicy, smoky and earthy and the preserved lemon gremolata is herby, bright and fresh. Serve as a side dish with a Mediterranean themed meal or surprise your brunch guests with a side of these potatoes topped with a dollop of Greek yogurt.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Course Side Dish
Cuisine Mediterranean
Servings 8 servings
Calories 189 kcal

Ingredients
  

For the potatoes:

  • 2 pounds Idaho® Yukon Gold potatoes diced (½ inch)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons cayenne pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup extra virgin olive oil

For the gremolata:

  • 1 ½ preserved lemons deseeded and finely chopped
  • 4 cloves roasted garlic finely chopped*
  • ⅓ cup fresh herbs finely chopped**
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice

Instructions
 

  • Roast your garlic cloves by placing them in a small piece of foil with a teaspoon of olive oil, close up the foil and bake in a toaster oven or regular oven for about 20 minutes at 350°F.
  • Preheat the oven to 425°F. In a small bowl, combine the cumin, smoked paprika, coriander, cayenne, garlic powder, salt, pepper, and olive oil and mix well. In a large mixing bowl, combine the potatoes and the spice blend and mix well so all the potatoes are coated. Place the spice-covered Idaho® potatoes on 2 parchment-lined baking sheets and roast for 20 – 25 minutes until tender and starting to crisp, switching shelves half way through cooking.
  • While the potatoes are cooking, make the gremolata. In a medium bowl, combine the preserved lemon, garlic, fresh herbs, olive oil, and lemon juice and mix well.
  • When the potatoes are done, transfer them to your serving dish or a mixing bowl and blend with the gremolata. To preserve the crispness of the potatoes, you can also serve the gremolata on the side or create individual servings topped with a dollop of gremolata.

Notes

*Raw garlic is the more traditional choice for a gremolata. If you prefer raw garlic, use 2 or 3 cloves instead of 4.
**My favorite combination is dill and parsley but cilantro and mint would also be excellent choices. Use what you have on hand and combine herbs or just one type. Or match to the flavors of your main course.
Variation Tip: Use other types of Idaho® potatoes or for a fancier presentation, make smashed potatoes and serve each one with a dollop of gremolata on top.
Ingredient Tip: You can make your own preserved lemons or purchase them online or at your local international market.

Nutrition

Calories: 189kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 1gSodium: 156mgPotassium: 539mgFiber: 3gSugar: 1gVitamin A: 623IUVitamin C: 28mgCalcium: 31mgIron: 2mg
Keyword harissa, preserved lemons, roasted potatoes
Tried this recipe?Let us know how it was!

More Soups and Side Dishes

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  • Blitva: Croatian-style Greens and Potatoes
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Reader Interactions

Comments

  1. Rosemary

    April 24, 2021 at 3:26 pm

    5 stars
    I love that you made the harissa spice blend. Of course I always keep preserved lemons on hand! This is top on my 'next' list!

    Reply
    • Beth Lee

      April 30, 2021 at 9:20 am

      I really wanted to make this as approachable as possible - I realize not everyone has preserved lemons (but they should ) but the spices I used for the harissa blend are fairly common in people's spice drawers. And way yummy and still true to the essence of harissa.

      Reply
  2. Sandi

    April 23, 2021 at 8:50 pm

    5 stars
    I just found a jar of harissa at Thrive Market so I am so ready to give this a try!

    Reply
    • Beth Lee

      April 24, 2021 at 7:20 am

      Yay! I am always so happy when my recipes are gluten-free and you can make them! What brand of harissa did you buy?

      Reply
  3. Laura

    April 23, 2021 at 6:34 pm

    5 stars
    This looks incredible and all of my favorite flavors! Love that addition of the lemony gremolata - deeelish!

    Reply
    • Beth Lee

      April 24, 2021 at 7:22 am

      I think you will love the gremolata. I was also thinking your citrus salt might be fun to try on this if you were out of preserved lemons!

      Reply
      • Jenni

        April 24, 2021 at 8:03 am

        5 stars
        These sound so flavorful and delicious, Beth! Lemon and potato is an underutilized flavor pairing in the US, so yay for putting it out there!

        Reply
        • Beth Lee

          April 30, 2021 at 9:19 am

          Yes - exactly! Greece has it figured out and we need to pay attention to them - it is magical!

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Beth
Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together!  See all my recipes...

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