Crispy Harissa Potatoes

Over the weekend, we celebrated my sisters engagement with a party in her garden and a home cooked feast for 60 of their friends. The cooking was done by Ellie and I and we worked with a Lebanese theme to make sure it all worked together. We had so much fun cooking together, and it actually took much less time than we expected to get it all prepared. Most of it could be done the day before, but we saved cooking the potatoes til the morning of the party so that they stayed nice and crispy, although we chopped them the day before and kept them in water in the fridge overnight to save time on the day!

These are the perfect accompaniment to pretty much any meal and are so easy to make but they were a definite favourite among the guests. 


Serves 8-10

1 kg of potatoes

4 tablespoons of harissa spice mix

olive oil


Preheat the oven to 200c and boil a kettle.

Wash the potatoes then cut them into 1-2cm cubes, leaving the skin on, then rinse again under cold water.

Place them in a large pan and cover with boiling water, then boil until you can put a sharp knife through, but so they are still firm.

Once the potatoes have boiled, drain them thoroughly and return them to the pan, covering with a lid. Shake the pan of potatoes to fluff them up. 

Then add the harissa, a large pinch of salt and about 5 tablespoons of oil to the pan, cover with the lid and shake well until evenly covered.

Spread the seasoned potatoes on to a baking tray and place in the oven for about 30 minutes or until beginning to turn golden. Give the potatoes a mix every 10 mins or so to prevent sticking. You can then turn the oven up to 220c for 5 minutes or so for extra crisp.

Serve hot or cold, seasoning with extra salt and pepper if needed.