Description
These golden, garlicky Pecorino Garlic Potatoes are roasted to crispy perfection and finished with fresh herbs and a spicy harissa mayo drizzle. It’s an irresistible side dish or small plate with bold, zesty flair! #crispyroastpotatoes #harissamayonnaise #pecorinopotatoes #garlicherbpotatoes #boldflavors
Ingredients
Scale
For the Potatoes
- ¼ cup olive oil
- 2 pounds Yukon gold potatoes, cut into 1-inch pieces
- ¼ teaspoon baking soda
- Kosher salt, to taste
- 1 large garlic clove, minced
- ¾ cup freshly grated pecorino (or Parmesan)
- ¼ cup finely chopped fresh herbs (chives, parsley, dill, or basil)
- Freshly cracked black pepper
For the Harissa Mayo
- ½ cup mayonnaise
- 2–4 tablespoons harissa
- Juice of ½ a lemon
Instructions
- Preheat the oven: Set your oven to 425°F (220°C).
- Parboil the potatoes: In a large pot, bring salted water and baking soda to a boil. Add potatoes and cook until just tender, about 7–9 minutes. Drain well.
- Season and roast: Toss parboiled potatoes with olive oil, minced garlic, kosher salt, and cracked black pepper. Spread on a baking sheet and roast for 30–40 minutes, turning once, until deeply golden and crispy.
- Make the harissa mayo: While the potatoes roast, stir together mayonnaise, harissa, and lemon juice in a small bowl. Taste and adjust spice level if desired.
- Finish the potatoes: Once roasted, toss hot potatoes with grated pecorino and chopped herbs.
- Serve: Spread a generous spoonful of harissa mayo on the serving plate and pile the crispy potatoes on top. Serve immediately.
Notes
- Use a mix of herbs for brightness—chives + dill are especially nice.
- For a smoky kick, add a pinch of smoked paprika to the mayo.
- These potatoes also make an excellent base for brunch topped with poached eggs.
- To make it dairy-free, swap pecorino for nutritional yeast or omit entirely.
- Leftover harissa mayo keeps for a week in the fridge—try it on sandwiches or grilled veggies!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg