Roasted Potatoes with Harissa and Cilantro with homemade harissa

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 210°C (410°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Soak the dried peppers 30 minutes in hot water, drain and remove the seeds.

   Bowl
3. 3
   Grind the peppers in a food processor with the garlic, salt and black pepper.

   Food processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
4. 4
   Add the oil in a thin stream, while Tahini, until a smooth paste.

   Food processor

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
5. 5
   In a bowl, toss the vegetables with the olive oil, garlic, harissa, paprika, cumin, turmeric and salt.

   Bowl
6. 6
   Spread on a baking sheet lined with parchment paper in a single layer, without crowding.

   Baking pan
7. 7
   Roast the vegetables in a hot oven (210°C / 410°F) 35–40 minutes, turning once, until the potatoes are golden and crisp.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.
8. 8
   Drizzle the lemon juice on top, sprinkle the cilantro and serve immediately.