Moroccan Harissa Potatoes

Moroccan Harissa Potatoes are air-fried to minimize fat and seasoned with a bit of delicious Moroccan spice.
Moroccan Harissa Potatoes

Moroccan Harissa Potatoes

By Sue Lau | Palatable Pastime

This week’s Sunday Supper is all about root vegetables. What’s your favorite? Mine is very typical. I love potatoes. Especially crispy ones.

And this recipe is one I developed some years back as an oven-fried potato recipe, just to use up some extra harissa I had sitting around in a can. But having not too long ago finally bought an air-fryer (I got the Actifry) I decided to adapt the recipe for that. It uses very little oil- I have successfully made crisp potatoes with just a teaspoonful, which was great for weight watchers. I think they recommend a tablespoonful, but. Whatever. It gets crisp and does not stick.

If you don’t have an actifry, you can still make this by tossing your potatoes with a little oil and baking them until they crisp up, turning once or twice to brown all sides. It works about the same, if not a little higher in the fats, nutritionally.

But I hope you enjoy. This is good to have with just about anything Greek, Moroccan or Middle Eastern.

And be sure to scroll down and see what other root vegetable recipes the Sunday Supper TasteMakers have been making this week. And if you blog and would like to join, just pop on over to the website or join in to Sunday Supper on FaceBook, which  has a lively group. We don’t bite. At least not hard. I’d love it if you joined in time to make a recipe for the Meatball event I am hosting with SSM next week. What kind of meatballs are your favorites? Or more succinctly put: are there actually ANY meatballs you do not like? So blogging with us or not, be sure to join in and check out the huge selection of recipes that are on their way.

Moroccan Harissa Potatoes

Moroccan Harissa Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Moroccan Harissa Potatoes
Prep: 10 min

Cook: 40 min


  • 2 pounds russet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • salt and black pepper (to taste)
  • zest of one lemon
  • 1 tablespoon harissa paste
  • 1 tablespoon toasted sesame seeds


  1. Place diced potatoes into actifry and drizzle with salt, pepper and half the oil.
  2. Cook potatoes in actifry for 40 minutes, or until browned and crispy.
  3. Stir harissa with remaining oil, and lemon zest; toss with potatoes.
  4. Sprinkle potatoes with sesame seeds before serving.

From the kitchen of

Root Vegetables

The Sunday Supper Tastemakers are very pleased to present:

Favorite root vegetable recipes (one of the hot trends of 2016)

Hosted by Cindy Kerschner from Cindy’s Recipes and Writings








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Southwest O’Brien Potatoes

Glazed Baby Carrots Dijon

Roasted Root Vegetables

24 responses

    • Thanks Cindy! I am very happy I got one! Did you know you can make home fries in it with 1 tsp oil? And cut up corn tortillas make crispy slightly curled (not flat like baked one) tortilla chips in about 20 minutes?

  1. The first time I had Harissa was in Disney world at the Moroccan plaza and I realized it was a taste I love! I can’t wait to try these potatoes!

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