Go Back
+ servings
Vegan Spicy Harissa Roasted Potatoes piled into a shallow bowl.
Print Recipe
5 from 1 vote

Vegan Spicy Harissa Roasted Potatoes

These Vegan Harissa Roasted Potatoes a simple and flavorful side dish! They are super simple and full of flavor thanks to store-bought harissa. They are the perfect side to any meal!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, Moroccan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 203kcal
Cost: $4

Equipment

  • 1 Cutting Board
  • Measuring Cups and Spoons
  • 1 Sheet Pan
  • 1 Spatula

Ingredients

  • 2 Pounds Yukon Gold Potatoes, cut into 1 ½" chunks See note
  • 3 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt half this amount if using table salt.
  • ¼ teaspoon Cayenne Pepper optional
  • 2 teaspoon Lemon Juice
  • 2 tablespoon Harissa see note

Instructions

  • Preheat oven to 425* F
  • Combine the harissa and lemon juice in a small bowl. Set aside.
    2 teaspoon Lemon Juice, 2 tablespoon Harissa
  • Place the cubed potatoes onto an unlined baking sheet then add the olive oil, garlic powder, salt and cayenne pepper. Toss with your hands until everything is well coated.
    2 Pounds Yukon Gold Potatoes, cut into 1 ½" chunks, 3 tablespoon Extra Virgin Olive Oil, 1 teaspoon Garlic Powder, 1 teaspoon Kosher Salt, ¼ teaspoon Cayenne Pepper
  • Roast the potatoes in a 425* oven for 25 minutes then use a spatula to flip the them. Return them to the oven for another 15 minutes, then stir again. Then, return them to the oven for 5-10 more minutes, or until they are browned and cooked through. (See note)
  • Remove the potatoes from the oven and add the harissa and lemon mixture to the baking sheet and use a spatula to stir until everything is well coated.
  • Serve.

Notes

My favorite Harissa my this one by Mina.
If you can't find Yukon Gold potatoes, you can use red potatoes. Do not use russet!
I didn't peel my potatoes for this recipe because Yukon Golds have thin skin, but you can peel them if you prefer.
Your potatoes may take less time to roast if you chop them smaller. I like mine in quite large chunks for this recipe!

Nutrition

Serving: 1Serving | Calories: 203kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 452mg | Potassium: 758mg | Fiber: 4g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 35mg | Calcium: 23mg | Iron: 1mg