Sure, mashed potatoes are the usual go-to — but there’s something so appealing about crispy potatoes.
This recipe allows the potato halves to crisp up beautifully in the oven before smothering them in tangy harissa butter. One of our favorite ways to enjoy these? As a snack for the Thanksgiving cooking squad before the big meal — grab ’em straight from the pan!
Roasted Baby Potatoes in Harissa Compound Butter
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons Cava Harissa
1 large shallot, minced
1 lemon, zested and juiced
1 teaspoon kosher salt
1 bag mixed fingerling potatoes, halved
salt and pepper to taste
fresh parsley and warm baguette, for serving
Preheat oven to 450 degrees Fahrenheit. Rinse and dry the potatoes thoroughly. Slice in half lengthwise. In a large prep bowl, toss potatoes with olive oil, pepper, and salt.
Place the potatoes cut-side up and spread them out evenly on a baking sheet or a large cast-iron skillet. Roast for 15 minutes, then flip the potatoes and roast another 10 minutes, until potatoes are crispy on the edges and fork-tender. Remove the potatoes from the oven, place on a rack, and allow them to cool slightly.
For the harissa butter, heat butter in a skillet over medium heat. After the butter starts bubbling slightly, add shallot and sauté for 1 to 2 minutes, until softened. Add harissa, lemon zest, and 1 tablespoon of lemon zest, and reduce heat to low, allowing the sauce to simmer for another minute or two.
Toss the potatoes in the warm harissa butter until evenly coated. Garnish with rough-chopped parsley and fresh cracked pepper.
We doubled the compound butter recipe so we would have extra for pairing with warm pieces of bread. To solidify the butter, place the portion you don’t use for the potatoes in a glass jar and nestle it in an ice bath until it hardens.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
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