Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!
This spicy, colorful, roasted potato medley with harissa sauce combines three different potatoes with smoky paprika for an earthy update on a summertime favorite.
Pretty and piquant, our Tri-colored Roasted Potatoes with Harissa Sauce, is worlds apart from traditional picnic fare. The mixture of blue, yellow, and red potatoes creates a unique flavor, allowing the subtleties of each variety to stand out while still maintaining the uniformity of the dish. The potatoes undergo a sweet caramelization during simple pan-roasting before they are doused with a spicy mayonnaise sauce made from harissa and smoked paprika.
Oven to Table in Less Than a Half-Hour
This roasted potato dish is convenient, easy to prepare, and uses just a handful of ingredients to create a delicious accompaniment to steamed greens, or our Braised Fennel with Apricots and Figs with its delicious orange wine sauce. We like to choose small potatoes for faster (hurray! no-peeling necessary) cooking.
Blue Potatoes – Fit for a King
Potatoes are a staple around the world, having made their first known appearance during the pre-Colombian civilizations of Bolivia and Peru. They were carried to Europe and America onboard ships by the Spanish conquistadors. In fact, the purple potato (whose modern offshoot is the Adirondack Blue developed by researchers from Cornell University) was considered a sacred food in Peru’s ancient Incan culture and was reserved only for the Incan gods and king.
Historians believe that blue potatoes were prized by the Incans for their color, but their beauty is more than skin deep. Thanks to anthocyanin, the powerful phytochemical that tints their skin, blue potatoes have far more health benefits than white and yellow varieties. Research shows that anthocyanin is an antioxidant that is anti-inflammatory, anti-viral, and can improve cholesterol and sugar levels in the blood.
Cut red, purple and yellow potatoes in 1/2" chunks
Bake in the oven ay 400F for 30 minutes
Try pairing our Tri-colored Roasted Potatoes with Harissa Sauce with other vegetable dishes used by the Incan people – quinoa and squash, and beans. Our Mushroom and Eggplant Shakshuka is a perfect accompaniment, as are the Quinoa Stuffed Zucchini Boats and our Quinoa Tabbouleh and Cauliflower Fried Rice. Together these recipes contain so much protein and vitamins, you'll soon be ready to hike Macchu Pichu
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This spicy, colorful, roasted potato medley with harissa sauce combines three different potatoes with smoky paprika for an earthy update on a summertime favorite
FOR THE POTATOES
1 pound small red potatoes, unpeeled
1 pound small yellow potatoes, unpeeled
1 pound small blue potatoes, unpeeled
4 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
FOR THE HARISSA SAUCE
1/2 cup mayo or vegan mayo
2-3 teaspoons Harissa, to taste
1 teaspoon smoked paprika
3-4 tablespoons of water, to achieve the right consistency
- Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper
- Wash the potatoes really well and dry them. Cut them into 1/2” chunks
- Place the cut potatoes in a large bowl. Add the olive oil, salt, smoked paprika, cumin and black pepper.Toss well until all the potatoes are well coated with the oil and the spices
- Transfer the potatoes to the lined baking sheet, making sure you also pour on the any oil and liquid remaining at the bottom of the bowl. Bake for 30 minutes or until the potatoes are tender
- To make the Harissa sauce, combine all the 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
- Make sure to cut the potatoes small, in 1/2” chunks so they cook in 30 minutes
- Make sure you use a medium size bowl to maker the sauce, so you can whisk in the water comfortably
- This dish is best eaten hot out of the oven. Potatoes can be cut and placed in a container with water in the fridge until ready to bake. Just make sure to dry them really well before adding oil and spices
- Harissa sauce can be made up to 3 days ahead and kept in the refrigerator
- Category: side / appetizer
- Method: Roasting
- Cuisine: Morocco / Spain
- Serving Size: 1 cup
- Calories: 288
- Sugar: 1.8
- Sodium: 418
- Fat: 17.8
- Saturated Fat: 2.7
- Unsaturated Fat: 14.3
- Trans Fat: 0
- Carbohydrates: 30.2
- Fiber: 4
- Protein: 3.6
- Cholesterol: 5
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.