Green Harissa Potatoes with Pistachios

Take your potato game up a notch with these crispy, golden baby potatoes tossed in fragrant green harissa and topped with toasted pistachios for an irresistible crunch. Served on a bed of garlicky coriander yoghurt, this dish is packed with bold flavours and the perfect balance of heat, tang, and creaminess. Whether as a BBQ side or a flavour-packed centrepiece, these potatoes are bound to impress.

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Heat 2 tablespoons of oil in a frying pan. Add the green harissa paste and fry on medium-low for 10-15 minutes. Season with salt and pepper, then set aside.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

For

3

M

I

1 1/2

tbsp

Green harissa

3

tbsp

Olive oil

500

g

Baby potatoes, halved

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Per Serving

Calories

320kcal

Fat

17g

Saturates

2.5g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Join Now

Already subscribed? Log in or switch accounts.

Notes

Pro Tip✨: For extra crispiness, spread the potatoes out on the baking tray with plenty of space between them. This allows them to roast evenly rather than steam. Also, don’t skip the reserved harissa mixture—drizzling it over at the end enhances the flavour even more!

More to explore

Basil Oil

10 minutes

Japanese Long Fries

40 minutes

Smoked Garlic & Mozzarella Flatbread

10 minutes

Sunshine Bowl

55 minutes

Cacio e Pepe Parsnips

50 minutes

Escovitch Fish

Curried Chickpea & Kale Bol Renversé

45 minutes

Alkaline Bowl

20 minutes