Published: by Absolutely Recipes, in the recipes category.

Tri-Colored Roasted Potatoes with Harissa Sauce Recipe.

Ingredients:

Potatoes
1 lb small red potatoes, unpeeled
1 lb small yellow potatoes, unpeeled
1 lb small purple potatoes, unpeeled
4 TBSPs extra virgin olive oil
1 TSP salt
1 TSP smoked paprika
1/2 TSP cumin
1/4 TSP black pepper

Harissa Sauce
1/2 cup mayo or vegan mayo
2-3 TSPs Harissa, to taste
1 TSP smoked paprika
3-4 TBSPs of water, to achieve the right consistency

Recipe Instructions:

Preheat the oven to 400 Degrees Line 2 large baking sheets with parchment paper.

Wash the potatoes really well and dry them.
Cut them into 1/2” chunks.

Place the cut potatoes in a large bowl.
Add the olive oil, salt, smoked paprika, cumin and black pepper.
Toss well until all the potatoes are well coated with the oil and the spices.

Transfer the potatoes to the lined baking sheet, making sure you also pour on the any oil and liquid remaining at the bottom of the bowl.
Bake for 30 minutes or until the potatoes are tender.

To make the Harissa sauce, combine all the ingredients, except for the water, in a medium bowl.
Whisk in the water, one TBSP at a time, until well incorporated (the sauce should have the consistency of a thin ranch dressing).

To serve, pour the sauce over warm potatoes or serve the sauce on the side.


Notes
Make sure to cut the potatoes small, in 1/2” chunks so they cook in 30 minutes
Make sure you use a medium size bowl to make the sauce, so you can whisk in the water comfortably.

This dish is best eaten hot out of the oven.
Potatoes can be cut and placed in a container with water in the fridge until ready to bake.
Just make sure to dry them really well before adding oil and spices.

Harissa sauce can be made up to 3 days ahead and kept in the refrigerator.

The serving size for the nutritionals is 1 cup.

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