Potatoes with Harissa Oil and Roasted Carrots
Tender roasted potatoes and carrots tossed in a vibrant harissa–infused olive oil, finished with warm cumin and a hint of garlic. This North African–inspired side is crackling at the edges, aromatic, and deeply flavorful—perfect alongside grilled meats, grain bowls, or as part of a mezze spread.
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Line a large baking sheet with parchment or foil for easy cleanup
- Have all ingredients prepped and within reach before you begin roasting
Make harissa oil
- In a small bowl, whisk together the olive oil, harissa paste, minced garlic, and cumin until smooth and well combined.
- Season lightly with salt and pepper.
- Set aside.
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Ready when: Harissa is fully incorporated and oil is deeply colored
Tip: Whisk well to emulsify the harissa into the oil; it shouldn't separate.
Toss vegetables
- In a large mixing bowl, combine the halved potatoes and angled carrot pieces.
- Pour the harissa oil over them and toss well until all vegetables are evenly coated.
- Add a pinch of salt and a grind of pepper.
- Spread them in a single layer on the prepared baking sheet, keeping them in a relatively snug arrangement (not crowded, but not too spread out).
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Ready when: All pieces are evenly coated in the reddish-orange oil
Tip: Don't wash the bowl yet—you may want to toss once or twice during roasting.
Roast vegetablesOven 425°F / 220°C
- Transfer the baking sheet to the preheated 425°F (220°C) oven.
- Roast for 25–35 minutes, stirring and tossing halfway through (around the 15-minute mark), until the potatoes are tender when pierced with a fork and the edges are lightly browned and slightly crispy.
- The carrots should be soft and caramelized.
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Ready when: Potatoes and carrots are fork-tender; edges are golden and slightly crispy
Tip: Toss midway to ensure even browning. If your oven runs cool, add a few extra minutes.
Finish and serve
- Transfer the roasted vegetables to a serving bowl or platter.
- Taste and adjust salt and pepper as needed.
- If using cilantro or parsley, scatter it over the top.
- Serve warm, with lemon wedges on the side for squeezing over individual portions.
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Tip: A squeeze of fresh lemon brightens the harissa's heat and adds acidity.
Good to know
Tips
- For extra depth, toast the whole cumin seeds in a dry skillet over medium heat for 1 minute before grinding. This intensifies the warm, toasted flavor.
- Cut potatoes and carrots to roughly the same size so they roast evenly. Aim for ¾-inch to 1-inch pieces.
- If your harissa is very thick or concentrated, you can thin it slightly with 1 tablespoon of warm water to make it easier to whisk into the oil.
- This dish is best served warm or at room temperature, making it ideal for meal prep or a buffet spread.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or in a skillet over medium heat with a splash of olive oil, until warmed through.
Substitutions
- harissa paste (rose harissa or standard) → Sriracha or other chili paste. Use the same amount. The flavor will be slightly different (less spiced, more vinegary), but still delicious.
- ground cumin → Ground coriander or ½ teaspoon smoked paprika. Shifts the warm spice profile; coriander adds brightness, paprika adds smoke.
- fresh cilantro or parsley → Mint or flat-leaf parsley. Mint adds cooling freshness; parsley is more neutral and herbaceous.
- baby potatoes, unpeeled → 1.5 lb (680 g) small fingerling potatoes (halved lengthwise). Fingerlings have a waxy texture that roasts beautifully and looks more elegant.
