Homemade Moroccan Harissa Potato Wedges for a Spicy Side

Introduction

Indulge in the vibrant flavors of North Africa with these Homemade Moroccan Harissa Potato Wedges. This tantalizing side dish combines the earthy notes of potatoes with the spicy kick of harissa, a traditional Moroccan chili paste. Its crispy exterior and tender interior make it an irresistible addition to any meal.

Ingredients

For the Potato Wedges:

• 2 large potatoes, scrubbed and cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Harissa Paste:

• 1/2 cup dried ancho chili peppers, stemmed and seeded
• 1/4 cup red bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Steps

Prepare the Harissa Paste:

1. Soak the ancho chilies in hot water for at least 30 minutes, or until softened.
2. Combine the softened chilies, red bell pepper, garlic, cumin, coriander, paprika, salt, and black pepper in a blender or food processor.
3. Slowly add the olive oil while blending until you achieve a smooth paste.

Make the Potato Wedges:

1. Preheat the oven to 450°F (230°C).
2. In a large bowl, toss the potato wedges with olive oil, salt, and black pepper.
3. Spread the potato wedges on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.

Combine the Harissa Paste and Potatoes:

1. Once the potato wedges are cooked, remove them from the oven and let them cool slightly.
2. Brush or spread the harissa paste over the potato wedges.
3. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the harissa paste has caramelized.

Tips

• For a milder flavor: Reduce the amount of ancho chilies or omit them entirely.
• For a spicier flavor: Add additional ancho chilies or cayenne pepper to the harissa paste.
• To make the harissa paste ahead of time: Store it in an airtight container in the refrigerator for up to 2 weeks.
• Serve with your favorite dipping sauces: Such as hummus, baba ghanoush, or tzatziki.

FAQ

What can I substitute for ancho chilies?

If you don't have ancho chilies, you can use a combination of pasilla and guajillo chilies.

Can I make this recipe without a food processor or blender?

Yes, you can chop the chilies and red bell pepper by hand and use a mortar and pestle to grind the spices.

How do I store the potato wedges?

Store the potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.