Not Just For Passover Recipes – Tri-colored Roasted Potatoes with Harissa Sauce

  • Author: Vicky & Ruth
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: side / appetizer
  • Method: Roasting
  • Cuisine: Morocco / Spain


This spicy, colorful, roasted potato medley with harissa sauce combines three different potatoes with smoky paprika for an earthy update on a summertime favorite



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


1/2 cup mayo or vegan mayo

23 teaspoons Harissa, to taste

1 teaspoon smoked paprika

34 tablespoons of water, to achieve the right consistency


  1. Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper
  2. Wash the potatoes really well and dry them. Cut them into 1/2” chunks
  3. 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
  4. 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
  5. 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)
  6. To serve, pour the sauce over warm potatoes or serve the sauce on the side


  1. Make sure to cut the potatoes small, in 1/2” chunks so they cook in 30 minutes
  2. Make sure you use a medium size bowl to maker the sauce, so you can whisk in the water comfortably
  3. 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
  4. Harissa sauce can be made up to 3 days ahead and kept in the refrigerator


  • 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