Roasted Baby Potatoes with Harissa Yogurt

A crispy, golden roasted potato tends to triumph all other side dishes and steals the show. I don’t think I’ve ever met someone that didn’t like crispy potatoes, and if I have clearly they weren’t very memorable.

The humble potato is one of the most versatile ingredients to work with. It might not seem that exciting in it’s purest form, however they can easily be transformed into some mouthwatering dishes and this is one of them!

This dish came about out of trying to utilize what I have on hand in my kitchen/pantry at most times. I always have greek yogurt, a jar of harissa, lemons, and potatoes. I knew these ingredients all had the potential to create something incredibly delicious if utilized properly. I mean crispy potatoes served with a smoky, creamy harissa yogurt topped with bright herbs and citrus just sounds like a winning dish.

There was no doubt in my mind that I was going to use my air fryer to cook my potatoes because I knew it would get them super crispy in half the time of my oven. However, with that being said, you could absolutely cook your potatoes in an oven if you don’t have an air fryer. I would recommend the same temperature but double the cook time to ensure they get that nice crispiness that we want.

The potatoes pair perfectly with a harissa yogurt, which might just be my new favorite dip. Honestly you could use this harissa yogurt in so many other ways than just this dish. Its creamy with a little kick of some smoky heat that would be great on sandwiches, as a dip, or as a dressing for salads or grain bowls. If you’ve gotten this far and thought “what the hell is harissa?” it is a very flavorful North African chili paste that has a beautiful aromatic, smoky flavor with a little bit of heat. It’s also not hard to find as many grocery stores stock it. I found mine at Trader Joes and it was very affordable.

On top of it’s delicious flavor, this side dish is very easy to make. The whole dish from start to finish takes about 15 minutes to prepare and can be whipped up last minutes on a weeknight. I love serving it on the side of steak or chicken and it complements the protein wonderfully.

Roasted Baby Potatoes with Harissa Yogurt

These crispy, smoky potatoes with creamy, aromatic harissa yogurt are next level delicious! Topped with bright lemon zest and herbs they are sure to become your new favorite side dish.
Course Side Dish
Cuisine American
Servings 4


  • 1/2 lb. Baby Potatoes
  • 1 tbsp Avocado Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Plain, Unsweetened Greek Yogurt
  • 1 tbsp Harissa
  • 2 tbsp Chives minced
  • 2 tbsp Parsley
  • 1 Lemon zested


  • Start by slicing each baby potato in half and putting the halved potatoes into a medium size mixing bowl. Drizzle on the avocado oil and sprinkle on the salt, pepper, garlic powder, onion powder, and smoked paprika. Add the potatoes to an air fryer set on 400° for 10-12 minutes.
  • While the potatoes cook, add the yogurt, harissa, and salt & pepper to a bowl and mix thoroughly.
  • To serve, smear the harissa yogurt onto a plate and top with the crispy potatoes. Garnish with the chives, parsley, and lemon zest.
Keyword Crispy Potatoes, Harissa, Side Dish, Yogurt

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