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Harissa Roast Potatoes

Harissa Roast Potatoes


2 tbsp Gewürzhaus Harissa

4 tbsp olive oil, plus extra

6 medium Dutch cream potatoes

Flake salt

Juice of ½ a lemon

Half a bunch fresh coriander leaves

Sour cream to serve


1. Preheat oven to 200°C (conventional).

2. Make a harissa paste by combining harissa with 2 tablespoons of boiling water. Let steep for 5 minutes.

3. Stir through 4 tablespoons of olive oil. Set aside.

4. Wash and quarter potatoes. Toss with harissa paste and 1 teaspoons of salt.

5. Bake for 50-60 minutes, turning once halfway through and adding a little extra olive oil.

To serve

To serve, drizzle with lemon juice and olive oil, sprinkle with some extra salt flakes and garnish with coriander and a generous dollop of sour cream.