So this recipe actually came before the garlic parm asparagus I posted last week. And those were inspired by a recipe posted by Sara Tane for Pecorino Garlic Potatoes!
Incase you haven’t noticed I am a big fan of potatoes around here. There’s sindhi potatoes, the best garlicky mashed potatoes, zeera aloo… I could go on. And I will! 😉 Any excuse to add another potato recipe around here!
The Secret to a Perfectly Crispy Roasted Potato
The best way to get a perfectly crispy on the outside and soft on the inside oven roasted potato is all in the double cooking. To be honest most potato recipes are best when you double cook the potatoes. In fact, when you cook a potato, let it cool a bit, then cook it again it actually makes the starches more easy to digest and healthier for you! True story!
So we can totally call this good for you garlicky parm potatoes right? 😉
Back to the perfect crispy roasted potato secrets – First you need to par-boil the potatoes. Wash and chop to bite sized pieces (peeling is optional, personally I love leaving the peel on as I love how it gets nice and crisp in the oven too!). Bring to a boil in loads of salted water. Cook for about 15 minutes until the potato is easily pierced with a fork.
Drain and allow to cool slightly.
This part is optional – but will end up in an even crispier outside. Put the drained potatoes back in the pan and cover. Then give the pan a good shake with the lid on (make sure to hold it shut!). This will get the potatoes a bit roughed up. Those roughed up edges will make for even crispier potatoes when baked!
The second secret is to pre-heat the oven with the baking sheet with oil in it. So when you add the potatoes to the pan, they will sizzle right away causing the outside to brown and get crisp. Trust me it makes a difference! Try it!
Bake in a very hot oven – 425F for at least 30 minutes. Crisp takes time! Give them a toss every 10 minutes or so to get the nice golden brown edges all over. Patience is key here!
The Best Topping For Roasted Potatoes (and other roast veg too!)
I know I am biased, but this topping is magical. And works on more than just potatoes. It is great on asparagus. And I want to try on roasted root veg next!
You can also adjust to use whatever you have on hand.
Basically you need:
- Grated Parmesan or Pecorino cheese
- Fresh minced garlic
- A fresh herb of your choice – chives (my fave), dill, parsley, basil etc.
- salt & pepper
- chilli flakes – if you want a kick
Adjust quantities to your liking (I have exact measurements in the recipe below).
Do not sleep on this harissa mayo to go with the potatoes. Especially if you like adding a bit of kick!
I find harissa paste at Whole Foods (it is kept where the salad dressings are. Normally on a lower shelf). I’ve also found it on well.ca and naturamarket.ca. If you are lucky enough to have a desi or arabic grocer in your area they will have it too!
Mix your harissa a teaspoon at a time to the mayo till you reach your desired level of heat and flavour.
The mixed harissa mayo will keep in an airtight container in the fridge for about five days.
I am keeping this one in mind anytime I want to add flavour to any roasted veg. Hope you try it too! Let me know if you do and what you pair it with!
Garlic Parmesan Roast Potatoes (with Harissa Mayo)
For the Potatoes
- 2 lbs Yukon gold potatoes (about 4 medium sized potatoes) cut into 1-inch pieces
- 1/4 tsp Baking soda
- Salt to taste
- 1/4 cup avocado oil or any high heat cooking oil of choice
For the Garlic Parmesan Topping
- 1 tsp minced garlic (about 1 clove)
- 1/2 cup freshly grated Parmesan or Pecorino
- 1 tbsp finely chopped fresh herbs chives, parsley, dill, or basil
- 1 tsp chilli flakes (optional)
- Fresh cracked black pepper
For Harissa Mayo
- 1/2 cup Mayonnaise
- 2-4 tablespoons Harissa paste
- Juice of 1/2 a lemon
Preheat the Pan & Boil the Potatoes
- Preheat oven to 425F. Drizzle oil on sheet pan and preheat in oven until the oil is shimmering.
- Meanwhile, add potatoes and baking soda to a medium pot and cover with 3 inches cold water. Salt heavily and bring to a boil. Cook until potatoes are easily pierced with a fork, about 15 minutes. Drain the potatoes and let cool for 5 minutes.
Bake the Potatoes
- Carefully spread the potatoes on the preheated baking sheet with oil (remember, the pan and oil is hot it might sputter a bit!). Spread in a thin layer and bake until golden brown, about 30 minutes, flipping every 10 minutes to brown all sides of the potatoes.
Make The Garlic Parm Topping
- While the potatoes are roasting, make the garlic parm topping: mix the 1/2 cup Parmesan cheese, 1 tsp minced garlic, 1 tbsp fresh chopped herbs, and black pepper in a large bowl. Set aside.
Make the Harissa Mayo
- Make the harissa mayo: In a separate small bowl, mix the mayo, harissa (start with a little and add more if you want more flavor/spice), and lemon juice. Season with salt and pepper to taste. This mayo will keep in an airtight container for up to 5 days.
Toss & Serve
- Once the potatoes are golden brown, transfer them to the bowl with the cheese mixture and toss to combine. Spread the harissa mayo on a plate, top with potatoes and serve immediately.
2 thoughts on “Crispy Garlic Parmesan Roast Potatoes (with Harrisa Mayo)”