Side Fried Harissa Potatoes Recipe

Wash and cut potatoes

Rinse 1 lb Yukon Gold potatoes under cold water and scrub to remove any dirt. Leave the skins on for texture. Cut potatoes into 1/2-inch to 3/4-inch cubes or 1/2-inch thick coin slices—uniform pieces cook more evenly.

Parboil (recommended)

Place cut potatoes in a pot and cover with cold water by about 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a knife, about 6–8 minutes. Do not overcook. Drain thoroughly and spread on a tray or plate to steam-dry for 5 minutes; pat dry with a kitchen towel or paper towel to remove surface moisture (this reduces splatter and yields crisper potatoes).

Mix seasoning

In a small bowl, combine 1.5 tablespoons harissa spice blend, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Set aside.

Heat the pan

Place a large skillet (cast-iron preferred) over medium-high heat. Add 2 tablespoons neutral oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Fry the potatoes

Add the dried potato pieces in a single layer without overcrowding. If needed, cook in two batches. Let the potatoes sear undisturbed for 3–4 minutes so a golden crust forms, then stir or flip pieces and continue cooking, pressing down occasionally, until most sides are golden and crisp, about 8–10 minutes total.

Add butter and garlic

When the potatoes are nearly done and well browned, reduce heat to medium. Push potatoes to the sides of the pan, add 1 tablespoon unsalted butter (optional) to the center and let it melt, then add the 3 minced garlic cloves. Cook garlic briefly, tossing with the potatoes for 30–45 seconds until fragrant. Watch carefully to avoid burning the garlic.

Season with harissa

Sprinkle the harissa-salt-pepper mixture evenly over the potatoes, tossing to coat so the spice adheres and to heat through, about 1 minute. Taste and adjust salt if needed.

Remove the pan from heat. Stir in 2 tablespoons finely chopped fresh parsley and, if using, 1 teaspoon lemon zest for brightness. Transfer to a serving dish and sprinkle any remaining parsley on top.

Serve warm as a side dish. Leftovers can be cooled and refrigerated in an airtight container for up to 3 days; re-crisp in a skillet over medium heat or in a 400°F (200°C) oven for 8–10 minutes before serving.