Summer and grilling season are not quite over yet and we're so happy to enjoy these harissa grilled potatoes with preserved lemon mayonnaise! They are perfectly seasoned with herbs and our Original Harissa (feel free to use Medium Harissa if you want a little less heat) - lightly charred and crispy on the outside, tender and creamy on the inside - paired with the tangy preserved lemon mayo that will make your mouth water! This dish will become your next picnic or game day favorite!
Recipe and photos by Chef Robbie Ackerman
Serves 4-6
2 lb. yukon gold potatoes, cut into ½ in. rounds
2 tablespoons granulated sugar
3 tablespoons kosher salt
2 tablespoons white vinegar
1 sprig fresh rosemary
3-4 sprigs fresh thyme
2 quarts water
3 tablespoons PUR Original Harissa
1 tablespoon olive oil
1 tablespoon preserved lemon rind, minced
1 cup mayonnaise
2 teaspoons smoked paprika
In a medium-sized pot bring water, sugar, salt and herbs to a boil.
Using a slotted spoon or spider strainer, carefully lower potatoes into the boiling water. Adjust heat to maintain a simmer and allow potatoes to cook until fork-tender but not falling apart. About 15-20 minutes.
Remove pot from heat and, using your spoon or spider, transfer potatoes to a paper towel lined baking sheet. Discard herb stems and their leaves. Preheat gas or charcoal grill.
While potatoes are cooling, whisk together mayonnaise, preserved lemon and paprika in a small bowl.
When potatoes are cool enough to handle, discard paper towels and stir together harissa and olive oil. Brush potatoes all over with harissa mixture.
On a medium-high heat grill, add cooked potatoes and grill, turning once, just until char marks are formed.
Remove potatoes from the grill, transfer to a platter and serve alongside preserved lemon mayonnaise.