Spicy roasted potatoes with a harissa date sauce is a delicious & fun new side dish to try this week. Crispy potatoes are tossed in a few simple seasonings and paired with a spicy harissa sauce.
Spicy Harissa Roasted Potatoes
These spiced roasted potatoes tossed in a 3-ingredient harissa date glaze are truly the perfect side dish if you love all things spicy. They come together so easily and can be served with just about any main course.
The baby potatoes are sliced and tossed in a few simple seasonings, baked until crispy, then tossed together in a harissa date syrup glaze. They’re tender, spicy, and so flavorful!
In case you’re new here, you can expect to see harissa (hot chili pepper paste) in many of my recipes. It’s the ideal base for a marinade, and makes the most delicious sauces to serve over veggies or proteins.
My Harissa Date Roasted Cauliflower and Harissa Date Syrup Salmon are two of my favorite recipes that use harissa, and would be delicious served with these potatoes.
How to make harissa roasted potatoes
Season baby potatoes
Cut baby potatoes into quarters and toss them in olive oil and a mix of spices. You’ll need paprika, smoked paprika, garlic powder, cayenne pepper, salt & pepper
Roast the potatoes
Bake the potatoes on 400 F for 40-45 minutes, flipping halfway through.
Prepare the harissa date sauce
Combine harissa paste, date syrup and chopped parsley to make your 3-ingredient harissa date sauce
Toss together & enjoy
Toss the cooked potatoes with the harissa date sauce when ready to serve and enjoy!
If preparing ahead of time, I suggest roasted the potatoes first, reheating them when ready to serve, then mixing them with the harissa sauce.
If you have leftovers, they’ll stay good in the refrigerator for up 3-4 days. To reheat, you can warm them in the microwave or air fryer.
This recipe is so simple and delicious, you guys are going to love it!
What to serve with your harissa potatoes:
Lemon Herb Salmon Skewers with Pearl Couscous
Falafel Veggie Burgers
Lemon Butter Fish
Spicy Harissa Roasted Potatoes
Ingredients
- 24 oz baby potatoes
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Harissa Date Sauce
- 1 tbsp harissa paste
- 1 tbsp date syrup
- Handful chopped parsley
Directions
- Preheat the oven to 400 F
- Slice the baby potatoes into quarters then add them to a bowl with the olive oil and spices. Toss together to coat.
- Lightly oil a large baking sheet and transfer the potatoes. Bake for about 40-45 minutes until crisp, flipping halfway through.
- Once the potatoes are done, combine the harissa with the date syrup and chopped parsley to form a paste. Pour over the potatoes and toss to combine when ready to serve.
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