Roasted Potato with Aleppo Chili


  • 1/4 cup canola oil
  • 1 Tbs. harissa
  • 1 tsp. crushed Aleppo chili
  • 1 Tbs. sesame seeds
  • 1 tsp. sea salt, plus more, to taste
  • 3 lb. russet potatoes, peeled and cut into 2-inch chunks
  • 1 cup plain Greek-style yogurt
  • Leaves from 1/2 bunch fresh mint, cut into thin ribbons
  • 1/2 lemon •Freshly ground pepper, to taste

  1. Directions: Preheat an oven to 425°F. Drizzle the oil into the bottom of a roasting pan and place the pan in the oven as it preheats. In a large bowl, combine the harissa, Aleppo chili, sesame seeds and the 1 tsp. salt. Add the potatoes and stir to coat well. When the roasting pan is hot, remove it from the oven and carefully add the potatoes, stirring gently to coat them with the oil. Arrange the potatoes in a single layer in the pan. Roast until the undersides are nicely browned, 25 to 30 minutes. Using a metal spatula, flip the potatoes over and roast until they are tender inside and browned and crisp outside, about 15 minutes more. Meanwhile, put the yogurt in a small bowl and fold in the mint. Squeeze the juice from the lemon half into the yogurt and stir well. Taste and adjust the seasonings with salt and pepper. Transfer the roasted potatoes to a warmed plate.  Serve yogurt on side for dipping or drizzle over potatoes.

2 Responses

  1. The recipe cut off so I’m wondering if the yogurt mixture is a drizzle topping for the potatoes or a dressing that gets stirred in?

    1. Cynde,
      Sorry for the confusion. I have served the yogurt on the side for dipping. But it will also work drizzled over the potatoes.

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