Servings: 8 people
Calories: 270kcal
Ingredients
- 4 lbs /2 kg potatoes peeled and quartered
- 2/3 cup Extra Virgin Olive Oil
- 1 tsp vegetable chicken or vegetable stock powder
- 2 large lemons
- 10 cloves of garlic minced
- 4 tsp of Harissa paste
- 2 tsp cumin
- 1 tsp black pepper
- 1 tsp turmeric
- 2 tsp salt
- 1 tsp paprika
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the potatoes by peeling and cutting them into even pieces. Rinse and pat dry.
- Season the potatoes in a large bowl with spices, lemon juice, and olive oil. Mix well to coat all potatoes evenly.
- Spread the seasoned potatoes on a parchment-lined baking sheet. Roast in the preheated oven for 30-40 minutes until they're golden and crispy.
- Serve hot as a side dish or main course with a fresh salad on the side.
Notes
- For a vegetarian/vegan version, simply replace the chicken or vegetable stock powder with a good-quality vegetable bouillon.
- For an extra crispy texture, try tossing the potatoes in cornstarch before roasting them.
- If you can't find harissa paste, you can use any other chili paste as a substitute.
- Make sure to use fresh lemon juice for the best flavor.
- You can customize the spice blend to your liking by adding or reducing the amount of spices used.
Nutrition
Calories: 270kcal
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