Ingredients
4
4 servings
- •3 large Yukon Gold potatoes, peeled and cubed
- •2 tablespoons grapeseed oil, divided
- •1 teaspoon kosher salt, or more to taste
- •3 tablespoons unsalted butter, softened
- •2 tablespoons harissa paste
- •2 tablespoons chopped fresh cilantro
- •1 lemon, zested
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Rinse potatoes in a colander to remove excess starch. Drain.
- Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
- Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
- Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
- Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 252
- Carbohydrate: 26g
- Fat: 16g
- Fiber: 2g
- Protein: 3g
- Sugar: 0g
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