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Garlic Parmesan Roast Potatoes (with Harissa Mayo)

The perfectly crisp roasted potato with a tangy galicky parmesan topping.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Appetizer, Breakfast, Brunch, Seasoning, Side Dish, Snack, spices
Cuisine: American
Keyword: gluten free, Paleo, sugar free, Vegetarian
Servings: 4

Ingredients

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

Instructions

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.