Description
Pecorino Garlic Potatoes over Harissa Mayo is a delectable dish featuring crispy baby potatoes infused with aromatic garlic and topped with the rich, salty flavor of Pecorino Romano cheese. Paired with a creamy harissa mayo that adds a delightful spicy kick, this recipe is perfect for impressing guests or enjoying a cozy night in. With minimal preparation and incredible flavor, you’ll have everyone coming back for seconds!
Ingredients
Scale
- 1 lb baby potatoes
- 4 cloves fresh garlic, minced
- 1 cup grated Pecorino Romano cheese
- 2 tbsp olive oil
- 2 tbsp harissa paste
- ½ cup mayonnaise
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and halve the baby potatoes. Toss them in a bowl with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the potatoes on the baking sheet and roast for 25-30 minutes until golden brown and fork-tender. Toss halfway through for even crispiness.
- While the potatoes roast, whisk together mayonnaise and harissa paste in a small bowl; adjust spice level as desired.
- Once roasted, sprinkle grated Pecorino over the hot potatoes to melt slightly.
- Serve on a platter with drizzled harissa mayo.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 1g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg