Preheat oven to 425°F (220°C). Wash the potatoes well; leave skins on. If potatoes are larger than 1-1.5 inches, halve or quarter to make roughly 1-inch pieces so they cook evenly.

Toss with harissa mixture

In a large bowl combine 2 tbs olive oil, 1.5 tbs harissa paste, 1/2 tsp smoked paprika, minced garlic, 1 tsp lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Add the potato pieces and toss thoroughly to coat every piece. Let sit 5 minutes to allow flavors to meld.

Roast

Arrange the coated potatoes on a rimmed baking sheet in a single layer, cut sides down where applicable. Roast on the middle rack for 25–30 minutes, turning once halfway through, until potatoes are golden brown and fork-tender. If using convection, check at 20–25 minutes.

Finish

When potatoes are done, remove from oven and immediately toss with chopped parsley and an additional drizzle (about 1 tsp) of olive oil or a squeeze of lemon if desired. Taste and adjust salt and pepper before serving.

House Salad

Prep vegetables

While potatoes roast, place 4 cups mixed greens in a large bowl. Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion. Add them to the greens.

Make the dressing

In a small jar or bowl whisk together 2 tbs olive oil, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, 1/2 tsp kosher salt and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or seasoning to preference.

Toss and finish

Drizzle desired amount of dressing over the salad (about half for gently dressed, all for a more dressed salad) and toss to coat evenly. Sprinkle crumbled feta or grated Parmesan and toasted seeds or nuts over the top. Serve immediately alongside the harissa potatoes or separately as the choice side.