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Why not add an extra layer of warming flavours to your roast potatoes by using harissa a North African spice mix. Our harissa potatoes are perfect for grey days or sunny Sundays, wake up your roast potatoes. Ideal for including with our delicious harissa bowl.

Our harissa bowl is a seriously tasty dish packed full of flavour. You can take the various elements and add them to other meals or enjoy as a complete dish with all the flavours working together.

Harissa potatoes

Harissa Bowl

Serves 2

1 hour


Harissa potatoes 

3 large potatoes, chopped into 8ths

Drizzle of rapeseed oil

1 tsp. harissa powder

Good pinch of salt, rub in

Tahini and lemon dressing

1 heaped tsp. tahini

Juice of ½ lemon

2 tsp. coconut yoghurt

1 tbsp. extra virgin olive oil – add more for a runnier texture

Harissa mayo

2 tbsp. mayonnaise

1 tsp. harissa paste

Kale, almonds and pumpkin seeds

60g kale, chopped

1 handful pumpkin seeds

10 almonds, chopped

1 tbsp. rapeseed oil

Garlic mushrooms

80g wild mushrooms

2 cloves of garlic

1tbsp. Rapeseed oil


½ a head of broccoli


Harissa roast potatoes



Harissa potatoes

Pre-heat the oven to 200°C

Chop the potatoes into 8ths and place them in a medium roasting tin, drizzle with oil, sprinkle over the harissa powder and salt. Then use your hands to rub the potatoes in the mix.

Place the roasting tin on the top shelf of the oven and roast for 1 hour, occasionally give the potatoes a shake in the roasting tin.


Tahini and lemon dressing

In a bowl add the tahini, lemon juice, coconut yoghurt and the extra virgin olive oil and stir until combined. Just add a little more olive oil if you would like the dressing a little thinner in consistency.


Harissa mayonnaise

To create this super quick harissa mayo, simply mix the harissa paste and mayonnaise together in a bowl.


Kale, almond and pumpkins seeds

Pour a good glug of rapeseed oil into a medium-sized frying pan, heat gently on a moderate heat, add the pumpkin seeds and chopped almonds allow them to cook for a couple of minutes before adding the kale. Cook for 6 minutes keeping the nuts, seeds and kale moving to make sure they are evenly cooked and do not stick.


Garlic mushrooms

Add the rapeseed oil to a medium frying pan and gently heat, finely slice the garlic, and chop some of the mushrooms leaving some of the smaller mushrooms whole. Cook until the mushrooms soften. You’ll need to keep moving them.



Break off the florets and either steam until tender or put in a microwaveable bowl with about 3 cm of water in the bottom and microwave on high for about 2 minutes.


To serve

Choose a wide, deep bowl or a spacious plate and enjoy mounding the different flavours and textures onto the plate, then drizzle with the tahini dressing. Make sure you take a roast potato and dip it in the harissa mayo – yes eating with fingers is allowed.


Harissa roast potatoes