Course Appetizers and Snacks, Main Course, Side Dish
Ingredients
1lbsmall red potatoes
1lbsmall yellow potatoes
1lbsmall purple potatoes
4Tbspextra virgin olive oil
1tspsalt
1tspsmoked paprika
½tspcumin
¼tspblack pepper
Harissa Sauce
½cupmayo or vegan mayo
2-3tspHarissato taste
1tspsmoked paprika
3-4Tbspwaterto achieve the right consistency
Instructions
Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper.
Wash the potatoes well and dry them. Cut them into ½-inch chunks.
Place the cut potatoes in a large bowl. Add the olive oil, salt, smoked paprika, cumin and black pepper. Toss well until all potatoes are well coated with the oil and spices.
Transfer the potatoes to the lined baking sheet, making sure to also pour on any oil and liquid remaining at the bottom of the bowl. Bake for 30 minutes or until the potatoes are tender.
Harissa Sauce
Combine all ingredients except for the water, in a medium bowl. Whisk in the water, one tablespoon 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.