Harissa Roasted Potatoes w/ Garlic Mayo

Crispy, golden roasted potatoes infused with garlic and harissa, served with a creamy garlic mayo

Why You'll Love Harissa Roasted Potatoes w/ Garlic Mayo

This recipe delivers crispy, golden roasted potatoes infused with fragrant herbs, smoky harissa heat, and rich duck fat for unbeatable depth of flavor. The creamy garlic mayo adds the perfect tangy, cooling contrast-making this a standout side or snack.

Tips and Tricks

• Boil the potatoes until just tender to ensure a fluffy interior and crispy exterior.
• Don't skip shaking the potatoes after draining to create rough edges-this helps them crisp up beautifully.
• Use semolina for an extra crunchy crust, it's a game changer.

Variations

• Substitute duck fat with olive oil or rendered bacon fat for different flavor profiles.
• Swap rose harissa with smoked paprika and chili powder if you want a milder heat.
• Add lemon zest to the garlic mayo for a bright citrus kick.

Substitutions

• Kewpie mayo can be replaced with regular mayonnaise or vegan mayo to suit preferences.
• Use fresh thyme and rosemary or dried herbs if fresh are unavailable.
• If semolina isn't available, fine cornmeal can be a decent substitute.

Best Served With

• Grilled meats like lamb chops or chicken thighs
• Roasted vegetables or salad for a vegetarian meal
• Crispy fried eggs for brunch
• Charcuterie or cheese boards

How to Store Leftovers

• Store potatoes and garlic mayo separately in airtight containers in the fridge for up to 3 days. Reheat potatoes in a hot oven or air fryer to regain crispness.
• Garlic mayo can be used as a spread or dip for sandwiches.

Common Questions

Harissa Roasted Potatoes w/ Garlic Mayo

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Crispy, golden roasted potatoes infused with garlic and harissa, served with a creamy garlic mayo.

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Prep Time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: Side Dish

Cuisine: Middle Eastern

Calories: 569

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 large head garlic cloves peeled (reserve 1 clove aside, minced)
• ¼ cup duck fat
• 2 sprigs rosemary
• 3 sprigs thyme
• 2 lbs yellow potatoes cut into 2-inch chunks
• 2 tablespoon semolina ground
• 1 teaspoon caraway seeds toasted and lightly crushed
• 1 tablespoon rose harissa
• ¼ cup Kewpie mayo
• 1 teaspoon rice vinegar
• Flaky sea salt to finish

Equipment

• Medium ovenproof saucepan with lid
• Small bowl for garlic mayo
• Colander or sieve
• Large parchment-lined baking sheet
• Large mixing bowls

Method

 

1. Preheat oven to 350°F. Place garlic cloves in a small ovenproof saucepan with duck fat, rosemary, and thyme. Cover and bake 40 minutes until garlic is soft and caramelized. Remove, strain fat into a heatproof jar, and keep aside. Set garlic and herbs aside. Increase oven to 425°F.
2. Bring a medium pot of salted water to boil. Add potatoes and boil for 10 minutes until half-cooked. Drain and shake potatoes to fluff edges. Set in a colander to dry about 10 minutes.
3. Toss potatoes in a bowl with duck fat, semolina, caraway seeds, harissa, and 2 teaspoon salt. Spread on parchment-lined baking sheet. Roast 45 minutes, turning potatoes once or twice, until golden brown.
4. Stir in the confit garlic and herbs. Roast another 10-15 minutes until dark golden and crispy.
5. Meanwhile, make garlic mayo by combining minced garlic clove and rice vinegar in a small bowl. Let sit 5 minutes, then stir in mayo.
6. When potatoes are done, sprinkle with flaky salt and serve with garlic mayo on the side.

Nutrition

Calories: 569kcalCarbohydrates: 23gProtein: 4gFat: 52gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gCholesterol: 51mgSodium: 1mgPotassium: 100mgFiber: 2gSugar: 0.01gVitamin A: 150IUVitamin C: 5mgCalcium: 31mgIron: 2mg

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