Pecorino Garlic Potatoes over Harissa Mayo
Pecorino Garlic Potatoes over Harissa Mayo is a bold and flavorful dish featuring crispy roasted Yukon Gold potatoes tossed with freshly grated Pecorino cheese, minced garlic, and fresh herbs. Served atop a creamy harissa-infused mayonnaise, this dish offers a delightful contrast of textures and flavors. #PecorinoGarlicPotatoes #HarissaMayo #CrispyPotatoes #FlavorfulSideDish #EasyRecipe #ComfortFood #SpicyMayo #CheesyPotatoes #RoastedPotatoes #HomemadeSauce #QuickMeal #DeliciousDinner #FoodieFavorites #PotatoRecipes #SavoryDish #TastySide #FlavorFusion #GourmetPotatoes #SpicyAndCheesy #YukonGoldPotatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
- 1/4 cup olive oil
- 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1/4 teaspoon baking soda
- Kosher salt, to taste
- 1 large garlic clove, minced
- 3/4 cup freshly grated Pecorino (or Parmesan)
- 1/4 cup finely chopped fresh herbs (chives, parsley, dill, or basil)
- Freshly cracked black pepper, to taste
- 1/2 cup mayonnaise
- 2–4 tablespoons harissa (adjust to spice preference)
- Juice of 1/2 a lemon
Instructions
- Preheat oven to 425°F (220°C). Drizzle olive oil on a sheet pan and preheat in the oven until the oil is shimmering.
- In a medium pot, add potatoes and baking soda, covering them with 3 inches of cold water. Salt heavily and bring to a boil. Cook until potatoes are knife-tender, about 15 minutes. Drain and let cool for 5 minutes.
- Carefully spread the potatoes on the preheated baking sheet with oil. Bake until golden brown, about 30 minutes, flipping as needed to brown all sides.
- Meanwhile, mix the grated Pecorino, minced garlic, chopped herbs, and black pepper in a large bowl.
- In a small bowl, combine mayonnaise, harissa (starting with 2 tablespoons and adding more for desired spice level), and lemon juice. Season with salt and pepper.
- Once the potatoes are golden brown, transfer them to the cheese mixture and toss to combine.
- Spread the harissa mayo on a plate, top with the Pecorino garlic potatoes, and serve immediately.
Notes
- Adjust the amount of harissa in the mayo to control the spice level.
- For a lighter version, substitute the mayonnaise with Greek yogurt.
- Leftover harissa mayo can be stored in an airtight container in the refrigerator for up to 5 days.
- For extra crispiness, parboil the potatoes with a pinch of baking soda before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg