The classic savory sweet Thanksgiving side gets a spicy, earthy makeover. We promise you won’t miss the marshmallows.
I have made this recipe at least 6 times - it is that tasty! I follow the recipe exactly and it comes out perfect every time. The tops of the potatoes become crispy and caramelized. The crunchy dukkah topping adds a great flavor. If you do not enjoy spicy food, then I recommend that you do not make this recipe. Although my family finds these potatoes pleasantly spicy - not extremely spicy. I will definitely keep making this recipe!This recipe was a hit, but may need a few tweaks.
It was a success at the table! I covered it with foil for one hour and 10 minutes , then removed the foil and increased the heat to 450 F to brown the top a little bit for 10 minutes. I used less Harissa paste , and still it was quite spicy. I like the kick of the spice but not to overpower the palate. Next time I will use less oil too.I think this was a hit.
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