Roasted Potatoes with Harissa and Creme Fraiche
These zesty potatoes are loaded with flavor, easy to prepare and make an excellent side to a piece of grilled steak. Find Harissa, a North African condiment made from peppers, in well-stocked grocery stores. This recipe makes 8 servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
3 pounds russet potatoes, scrubbed clean and sliced into 1/3" rounds
1 yellow onion, sliced
4 cloves garlic, minced
4 tablespoons Harissa paste (sweet or spicy), divided
2 tablespoons olive oil, divided
2 tablespoons butter
2 teaspoons white sugar
1 cup creme fraiche or sour cream
Salt and pepper, to taste
Handful of chopped fresh parsley, for garnish
1 yellow onion, sliced
4 cloves garlic, minced
4 tablespoons Harissa paste (sweet or spicy), divided
2 tablespoons olive oil, divided
2 tablespoons butter
2 teaspoons white sugar
1 cup creme fraiche or sour cream
Salt and pepper, to taste
Handful of chopped fresh parsley, for garnish
Directions
Preheat your oven to 375 F. Spray a glass casserole dish or baking dish with nonstick cooking spray. Arrange about half of the potato and onion slices in an even layer in the baking dish. Sprinkle garlic evenly over the top of the potatoes and onions. Add about half of the harissa paste over the potatoes in dollops with a spoon. Season with salt and pepper.
Arrange remaining potatoes and onions in an even layer on top of the baking dish and add dollops of the remaining Harissa paste. Drizzle entire dish with the olive oil, dot the top of the potatoes with butter and season with salt and pepper.
Roast potatoes for 35 minutes. Remove from oven, sprinkle the top of the potatoes with the sugar, and roast for 10 more minutes. Remove from oven, add spoonfuls of the creme fraiche over the top, garnish with parsley and serve.
Arrange remaining potatoes and onions in an even layer on top of the baking dish and add dollops of the remaining Harissa paste. Drizzle entire dish with the olive oil, dot the top of the potatoes with butter and season with salt and pepper.
Roast potatoes for 35 minutes. Remove from oven, sprinkle the top of the potatoes with the sugar, and roast for 10 more minutes. Remove from oven, add spoonfuls of the creme fraiche over the top, garnish with parsley and serve.
Looking for inspiration? Try these recipes:
Smoked Salmon Spread
Grilled Teriyaki Veggie Kabobs
Veggie and Egg Breakfast Burritos
