Roasted Potatoes With Harissa Butter Recipes

ROASTED POTATOES WITH HARISSA BUTTER

Roasted Potatoes with Harissa Butter image

Harissa is North African chile paste that definitely packs a punch. In this recipe, I mixed it with butter and tossed it with roasted potatoes for a quick, delicious side dish.

Provided by LauraF

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

3 large Yukon Gold potatoes, peeled and cubed
2 tablespoons grapeseed oil, divided
1 teaspoon kosher salt, or more to taste
3 tablespoons unsalted butter, softened
2 tablespoons harissa paste
2 tablespoons chopped fresh cilantro
1 lemon, zested

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Rinse potatoes in a colander to remove excess starch. Drain.
Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 25.6 g, Cholesterol 22.9 mg, Fat 15.8 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 530.2 mg, Sugar 0.1 g

ROASTED HASSELBACK POTATOES WITH HERB BUTTER

Roasted Hasselback Potatoes with Herb Butter image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Number Of Ingredients 5

Ingredients

6 medium Yukon gold potatoes (about 6 ounces each)
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1/4 cup mixed fresh herbs, such as parsley, tarragon, thyme, dill, or chives
1/4 cup grated Parmesan

Steps:

1. Preheat the oven to 400 degrees F (use a convection oven if you have it). Peel the potatoes. Make 1/8-inch repeated crosswise cuts that go almost all the way through each potato. (Set a chopstick or thin wooden spoon crosswise to your knife next to the potato to keep from cutting through the potato.)
2. Heat 2 tablespoons butter in an ovenproof skillet over medium-high heat. Turn the potatoes to coat with butter and sprinkle with 1 teaspoon each salt and pepper. Cook the potatoes until they are golden on the bottom, about 3 minutes. Add 1/3 cup water, bring to a low boil, reduce the heat, cover, and transfer to the oven. Bake the potatoes for 45 minutes.
3. Meanwhile, mix the herbs with the remaining 2 tablespoons butter. Uncover the potatoes, fan the potatoes slightly to separate the slices, and brush evenly with the herb butter. Sprinkle with the Parmesan. Increase the temperature to 450 degrees F and cook uncovered until golden brown, about 15 minutes.

ROASTED POTATOES WITH HARISSA BUTTER

Roasted Potatoes with Harissa Butter image

Harissa is North African chile paste that definitely packs a punch. In this recipe, I mixed it with butter and tossed it with roasted potatoes for a quick, delicious side dish.

Provided by LauraF

Categories Roasted Potatoes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

3 large Yukon Gold potatoes, peeled and cubed
2 tablespoons grapeseed oil, divided
1 teaspoon kosher salt, or more to taste
3 tablespoons unsalted butter, softened
2 tablespoons harissa paste
2 tablespoons chopped fresh cilantro
1 lemon, zested

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Rinse potatoes in a colander to remove excess starch. Drain.
Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 25.6 g, Cholesterol 22.9 mg, Fat 15.8 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 530.2 mg, Sugar 0.1 g

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