These honey harissa roast new potatoes are the perfect combination of sweet and spicy. I love to serve them piled on top of a creamy feta dip and drizzled with a flavourful herb oil.
I am slightly obsessed with this harissa honey combo. It works perfectly here tossed through hot and crispy roast new potatoes and chickpeas.
The whole lot is then piled on top of whipped feta and drizzled with herby oil. It's honestly so tasty.
It's hearty enough to be served on its own as a main course, as part of a spread of smaller dishes or as a side to another dish. I love it alongside these baked bbq chicken thighs or these lamb burgers.
Ingredients and Substitutions
Baby Potatoes: Or you can use larger potatoes chopped into cubes
Spices: Cumin and smoked paprika
Chickpeas
Soft Herbs: You can really take your pick here. I used a mixture of mint, parsley and dill but coriander, basil, chives or pretty much any other soft herb you have on hand would work
Greek Yoghurt: This makes the base of the whipped feta but I've also made it with a mixture of yoghurt and sour cream or creme fraiche
Feta: This adds a delicious saltiness to the dish. You could also get this from goat's cheese if you prefer it
Honey
Harissa: The heat works amazingly with the sweet and salty in the rest of the dish. You could also use another hot sauce of your choice, adjusted according to your heat preferences
Crispy Onions: These add a great bit of additional crunch but are totally optional! I use store bought ones for maximum ease
Serving Suggestions
As mentioned above you could definitely serve this as a tasty vegetarian main dish but I also love it as a side or part of a spread of dishes.
If I was going to build a menu for entertaining around these honey harissa potatoes then I'd serve them with this spicy roasted cauliflower with hummus and a kale salad with croutons. Or if you're not keeping it vegetarian then this buttery baked trout would be so delicious.
Tips and Tricks
- Select small, firm new potatoes. They have a thin skin and a creamy texture, which roasts well
- Cut the potatoes into uniform sizes if they vary significantly to ensure even cooking. Halves or quarters work well
- Spread the potatoes out on a baking sheet in a single layer. Crowding them will result in steaming rather than roasting
- If you'd prefer your whipped feta to be smooth you can put all the ingredients for it into a blender
I absolutely love this recipe and really hope you try it! If you do give it a go make sure to rate it and let me know in the comments.
Recipe
Honey Harissa Roast New Potatoes with Creamy Feta
Ingredients
- 500 g Baby Potatoes any big ones halved
- ½ teaspoon Cumin
- ½ teaspoon Smoked Paprika
- 1 400g tin Chickpeas drained and rinsed
- Olive Oil
- Salt and Pepper
- 1 Lemon
- Bunch Soft Herbs I used mint, dill and coriander
- 300 g Greek Yoghurt
- 200 g Feta crumbled
- 2 tablespoon Honey
- 2 tablespoon Harissa Paste
- Crispy Onions to serve
Instructions
- Heat the oven to 220°C/430°F. Put the 500 g Baby Potatoes in a roasting tin with the ½ teaspoon Cumin, ½ teaspoon Smoked Paprika and a glug of olive oil. Toss together well and roast for 30 minutes.
- While the potatoes cook put the Bunch Soft Herbs, juice of the 1 Lemon and a drizzle of olive oil in a small blender and blitz until smooth. Add extra oil if needed.
- Add the 300 g Greek Yoghurt to a bowl with the crumbled 200 g Feta and mix well. Spread on a plate or bowl.
- Add the 1 400g tin Chickpeas to the potatoes and return to the oven for 15 minutes.
- When the potatoes and chickpeas are cooked add the 2 tablespoon Honey and 2 tablespoon Harissa Paste, toss until coated then put on top of the yoghurt. Finish with a drizzle of herb oil and some crispy onions.
Notes
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