November 2008

Here is a fun finger food to start a meal. You can buy

harissa, a Moroccan chili paste in the condiment section of

upscale grocery or specialty stores. It takes only a few

minutes to prepare. (I find the potatoes are hot enough

without added cayenne.)

HARISSA ROASTED POTATOES WITHYOGURT DIPPING SAUCE

Ingredients

1/4 cup vegetable oil3 lbs. (about 6 medium) potatoes2 Tbs. prepared Harissa1/4 tsp. cayenne pepper (optional)1 tsp. coarse salt1-2 Tbs. sesame seeds

1 cup Greek-style yogurt1/2 bunch (about 1 cup loosely packed) mint leaves,coarse choppedJuice of 1/2 lemonCoarse salt and freshly ground black pepper

InstructionsTo cook the potatoes, pour the oil into a roasting pan andplace in a 425 degree oven. While the oil is heating, peel thepotatoes and cut them into 2-inch chunks.

To coat the potatoes, mix the harissa, cayenne, salt, andsesame seeds in a large bowl. Toss in the potatoes and coatevenly in the mixture.

Remove the roasting pan from the oven and place thecoated potatoes over the bottom in one layer. Return to theoven, and roast until the bottoms are nicely browned, about25 to 30 minutes. With a metal spatula, turn the potatoescarefully, and bake for another 15 minutes until thepotatoes are tender when pierced with a knife.

To make the sauce, mix the yogurt, mint, and lemon withsalt and pepper to taste.

Serve the potatoes warm on a platter with the dippingsauce.

Serves 4.

©Mary RisleyRecipe adapted from NEW FLAVORS FOR VEGETABLES

(Williams-Sonoma)

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