Elevate your side dish game with these Crispy Pecorino Garlic Potatoes served over a spicy Harissa Mayo. The potatoes are roasted to golden perfection, seasoned with garlic, fresh herbs, and a generous dusting of sharp Pecorino cheese. Paired with a zesty and slightly spicy Harissa Mayo, this dish offers a delightful contrast of textures and flavors that will steal the spotlight at any meal. Whether you’re hosting a dinner party or preparing a weeknight treat, this recipe is sure to impress with its crispy potatoes and bold, creamy dip.
Ingredients:
For the Potatoes:
- 1/4 cup olive oil
- 2 pounds of Yukon Gold potatoes, diced into 1-inch cubes
- 1/4 teaspoon baking soda
- Kosher salt, to taste
- 1 large garlic clove, minced
- ¾ cup of freshly grated Pecorino Romano cheese (or substitute with Parmesan)
- 1/4 cup finely chopped fresh herbs (chives, parsley, dill, or basil)
- Freshly cracked black pepper, to taste
For the Harissa Mayo:
- 1/2 cup mayonnaise
- 2-4 tablespoons harissa (adjust to your heat preference)
- Juice of 1/2 a lemon
Instructions:
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C) and preparing a large baking sheet with parchment paper.
- Boil the Potatoes: In a large pot, add water and bring it to a rolling boil. Add the baking soda and a generous amount of kosher salt. Once boiling, add the cut Yukon gold potatoes and cook for 5-6 minutes, until the edges are just beginning to soften. Drain the potatoes well and allow them to dry for a minute in the colander.
- Roast the Potatoes: In a large bowl, toss the parboiled potatoes with the olive oil, minced garlic, a pinch of kosher salt, and freshly cracked black pepper. Arrange the potatoes in a single layer on the lined baking sheet. Roast for 25-30 minutes, turning them halfway through, until the potatoes are crispy and golden brown on all sides.
- Make the Harissa Mayo: While the potatoes are roasting, prepare the Harissa Mayo. In a small bowl, whisk together the mayonnaise, harissa, and lemon juice. Modify the quantity of harissa according to your desired level of spiciness. Season with a pinch of kosher salt, if desired, and set aside.
- Add the Pecorino and Herbs: Once the potatoes are perfectly crispy, remove them from the oven and immediately toss them in the freshly grated Pecorino Romano (or Parmesan) and the chopped fresh herbs. The residual heat from the potatoes will help the cheese melt slightly, creating a savory coating.
- Serve: Serve the crispy Pecorino garlic potatoes hot, drizzled or dipped in the Harissa Mayo for a bold and flavorful contrast. Garnish with additional fresh herbs and a final sprinkle of black pepper, if desired.
Conclusion:
These Crispy Pecorino Garlic Potatoes over Harissa Mayo are the ultimate fusion of crispy textures and bold flavors. The sharp, nutty Pecorino and fresh herbs perfectly complement the golden potatoes, while the spicy Harissa Mayo adds a creamy, zesty kick. This dish is the perfect side for grilled meats, burgers, or even as a stand-alone snack. With its mix of simple ingredients and bold seasoning, this recipe is bound to become a new favorite for any occasion.
Crispy Pecorino Garlic Potatoes with Harissa Mayo: A Bold Flavor Fusion
Crispy Yukon gold potatoes tossed with Pecorinocheese, garlic, and fresh herbs, served with a spicy Harissa Mayo for dipping.A bold and flavorful side dish perfect for any meal.
Ingredients
For the Potatoes:
- 1/4 cup olive oil
- 2 pounds of Yukon Gold potatoes diced into 1-inch cubes
- 1/4 teaspoon baking soda
- Kosher salt to taste
- 1 large garlic clove minced
- ¾ cup of freshly grated Pecorino Romano cheese or substitute with Parmesan
- 1/4 cup finely chopped fresh herbs chives, parsley, dill, or basil
- Freshly cracked black pepper to taste
For the Harissa Mayo:
- 1/2 cup mayonnaise
- 2-4 tablespoons harissa adjust to your heat preference
- Juice of 1/2 a lemon
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C) and preparing a large baking sheet with parchment paper.
- Boil the Potatoes: In a large pot, add water and bring it to a rolling boil. Add the baking soda and a generous amount of kosher salt. Once boiling, add the cut Yukon gold potatoes and cook for 5-6 minutes, until the edges are just beginning to soften. Drain the potatoes well and allow them to dry for a minute in the colander.
- Roast the Potatoes: In a large bowl, toss the parboiled potatoes with the olive oil, minced garlic, a pinch of kosher salt, and freshly cracked black pepper. Arrange the potatoes in a single layer on the lined baking sheet. Roast for 25-30 minutes, turning them halfway through, until the potatoes are crispy and golden brown on all sides.
- Make the Harissa Mayo: While the potatoes are roasting, prepare the Harissa Mayo. In a small bowl, whisk together the mayonnaise, harissa, and lemon juice. Modify the quantity of harissa according to your desired level of spiciness. Season with a pinch of kosher salt, if desired, and set aside.
- Add the Pecorino and Herbs: Once the potatoes are perfectly crispy, remove them from the oven and immediately toss them in the freshly grated Pecorino Romano (or Parmesan) and the chopped fresh herbs. The residual heat from the potatoes will help the cheese melt slightly, creating a savory coating.
- Serve: Serve the crispy Pecorino garlic potatoes hot, drizzled or dipped in the Harissa Mayo for a bold and flavorful contrast. Garnish with additional fresh herbs and a final sprinkle of black pepper, if desired.