Grilled Baby Potatoes with Green Harissa Sauce Recipe

Tri-color potatoes make this dish special, but if you can't find them, use any baby potatoes available. Green Harissa is also delicious over roast chicken.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


Green Harissa

  • 2 tablespoons cumin seeds
  • 1 tablespoon coriander seeds
  • 3 jalapenos seeded
  • 2 scallions sliced
  • 1 garlic clove
  • 1/2 cup extra virgin olive oil
  • 1/2 cup parsley leaves
  • 1/2 cup cilantro leaves
  • 1/4 cup fresh lemon juice

Grilled Potatoes

  • 16 mixed colored baby potatoes
  • Garlic extra virgin olive oil
  • salt and pepper to taste
  • shredded Merlot BellaVitano cheese optional


Green Harissa

  1. Place cumin and coriander seeds in a small skillet over medium heat; toast until fragrant, about 2-3 minutes; cool. Place seeds and remaining Green Harissa ingredients in a food processor or blender and puree until smooth.

Grilled Potatoes

  1. Boil potatoes in water for 15 minutes, or until tender. Cool. Using back of a large knife or a mallet, gently press down on potatoes to smash. Brush lightly with garlic olive oil and sprinkle lightly with salt and pepper. Grill on panini grill or in cast iron skillet until lightly browned on both sides.
  2. Spoon some Green Harissa sauce on top and sprinkle some shredded cheese on top, if desired.

Recipe Notes

Green Harissa recipe adapted from Bon Appetit.