Roasted Harissa Potatoes with Preserved Lemon Gremolata
Beth LeeRoasted 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.
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
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