A delightful twist on roasted potatoes with a Moroccan-inspired flavor profile.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the potatoes.
Peel the potatoes and cut them into large chunks.
Cut the potatoes into uniform sizes for even cooking.
In a mixing bowl, combine the harissa, olive oil, coarse sea salt, and sesame seeds.
Mix thoroughly to ensure the flavors are evenly distributed.
Toss the potato chunks in the harissa mixture until they are well coated.
Use your hands or a spoon to ensure every piece is coated.
Spread the coated potatoes in a single layer on a baking sheet.
Avoid overcrowding the baking sheet to allow proper roasting.
Bake in the preheated oven for 20-25 minutes, then turn the potatoes and bake for another 15-20 minutes until they are tender and golden brown.
Turning the potatoes halfway through ensures even browning.
Squeeze fresh lemon juice over the roasted potatoes and sprinkle with flaked sea salt before serving.
Add the lemon juice and salt just before serving for the freshest flavor.
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