Harissa Fried Potatoes
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Cook time: 
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Serves: 4 servings
  • 2 lbs of small yukon gold creamer potatoes
  • 2-3 cups of sunflower oil
  • ½ teaspoon of harissa seasoning
  • kosher salt
  1. Depending on size cut potatoes in halves or quarters. Keeping them relatively the same size.
  2. Parboil the potatoes for about 10-15 minutes. Until they tender, but not entirely soft.
  3. Drain potatoes and using the back of your knife, smash.
  4. Heat oil on medium high heat. When hot but not smoking, add smashed potatoes. Fry in batches until golden brown.
  5. Remove from oil using a slotted spoon. Drain on paper towel and immediately toss with salt and harissa seasoning.
Recipe by Talia Bunting at https://www.taliabunting.com/harissa-fried-potatoes/