Tri-Colored Roasted Potatoes with Harissa Sauce

Side Dish

At a Glance

  • Potato Type: Petite, Purple, Reds, Yellow
  • Prep Method: Baked
  • Cuisine: Latin / Hispanic
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Combine three delicious potato types for this smoky dish. Red, yellow, and purple potatoes act as the perfect canvas for the spices and sauce included in this recipe.



  • 1 lb. Side Delights® Gourmet Petite Red potatoes, unpeeled
  • 1 lb. Side Delights® Gourmet Petite Yellow potatoes, unpeeled
  • 1 lb. Side Delights® Gourmet Petite Purple potatoes, unpeeled
  • 4 Tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper

Harissa Sauce

  • 1/2 cup mayo or vegan mayo
  • 2-3 teaspoons Harissa, to taste
  • 1 teaspoon smoked paprika
  • 3-4 Tablespoons of water, to achieve the right consistency


  1. Preheat the oven to 400°F Line 2 large baking sheets with parchment paper.
  2. Wash the potatoes really well and dry them. Cut them into 1/2” chunks.
  3. Place the cut potatoes in a large bowl. Add the olive oil, salt, smoked paprika, cumin, and black pepper. Toss well until all the potatoes are well coated with the oil and the spices.
  4. Transfer the potatoes to the lined baking sheet, making sure you also pour on any oil and liquid remaining at the bottom of the bowl. Bake for 30 minutes or until the potatoes are tender.
  5. To make the Harissa sauce, combine all the ingredients, except for the water, in a medium bowl. Whisk in the water, one tablespoon at a time, until well incorporated (the sauce should have the consistency of a thin ranch dressing).
  6. To serve, pour the sauce over warm potatoes or serve the sauce on the side.


  • Make sure to cut the potatoes small, in 1/2” chunks so they cook in 30 minutes
  • Make sure you use a medium-size bowl to make the sauce, so you can whisk in the water comfortably.
  • This dish is best eaten hot out of the oven. Potatoes can be cut and placed in a container with water in the fridge until ready to bake. Just make sure to dry them really well before adding oil and spices.
  • Harissa sauce can be made up to 3 days ahead and kept in the refrigerator.
  • The serving size for the nutritionals is 1 cup.

Calories: 288 Fat: 17.8g Sodium: 418mg Carbohydrates: 30.2g Fiber: 4.0g Protein: 3.6g

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