Recipe of the Week | Harissa-Spiced Potatoes with Lemon

Harissa-Spiced Potatoes with Lemon | Photo by Randolph Graham

Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle.

The main spices in harissa are hot red chili peppers, coriander seeds, caraway seeds, and cumin. I like to coat Yukon potatoes with some of the main spices in harissa, add paprika, garlic, lemon juice and red bell pepper and then roast the potatoes to perfection. Here’s my vegan recipe:


2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1 teaspoon salt

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon ground coriander

½ teaspoon ground caraway seeds

¼ teaspoon cayenne pepper

2 cloves garlic (minced)

1½ – 2  pounds medium Yukon gold potatoes (sliced in half lengthwise)

1 cup red bell pepper (1-inch dice)

Fresh parsley (chopped for garnish)



Preheat oven to 400 degrees. Prepare a large baking sheet by spraying with cooking spray.

Put all ingredients except bell pepper and parsley in a large plastic bag. Holding the bag closed, shake all ingredients until well coated with oil and spices. Pour the potatoes and spice mixture onto prepared baking sheet. Bake for 20 minutes, stirring after 10 minutes.

Remove potato mixture from the oven and stir in peppers. Return baking sheet to oven and bake for another 10 – 15 minutes or until potatoes are soft when pierced with a fork.

To serve, transfer potatoes to a large bowl and sprinkle with parsley. 


For additional recipes, see Chef Randy’s website at

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


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