× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Tri-Colored Roasted Potatoes with Harissa Sauce

Share this

Print Recipe
Potato Type: PurpleRedsYellow
Cuisine: American
Prep Method: Baked


AppetizerSide Dish

Prep Time

10 Mins

Cook Time

30 Mins


Serves 8




  • 1 lb. small red potatoes, unpeeled
  • 1 lb. small yellow potatoes, unpeeled
  • 1 lb. small purple potatoes, unpeeled
  • 4 Tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper

Harissa Sauce

  • 1/2 cup mayo or vegan mayo
  • 2-3 teaspoons Harissa, to taste
  • 1 teaspoon smoked paprika
  • 3-4 Tablespoons of water, to achieve the right consistency


  1. Preheat the oven to 400°F Line 2 large baking sheets with parchment paper.
  2. Wash the potatoes really well and dry them. Cut them into 1/2” chunks.
  3. Place the cut potatoes in a large bowl. Add the olive oil, salt, smoked paprika, cumin and black pepper. Toss well until all the potatoes are well coated with the oil and the spices.
  4. Transfer the potatoes to the lined baking sheet, making sure you also pour on the any oil and liquid remaining at the bottom of the bowl. Bake for 30 minutes or until the potatoes are tender.
  5. To make the Harissa sauce, combine all the ingredients, except for the water, in a medium bowl. Whisk in the water, one tablespoon at a time, until well incorporated (the sauce should have the consistency of a thin ranch dressing).
  6. To serve, pour the sauce over warm potatoes or serve the sauce on the side.


  • Make sure to cut the potatoes small, in 1/2” chunks so they cook in 30 minutes
  • Make sure you use a medium size bowl to make the sauce, so you can whisk in the water comfortably.
  • This dish is best eaten hot out of the oven. Potatoes can be cut and placed in a container with water in the fridge until ready to bake. Just make sure to dry them really well before adding oil and spices.
  • Harissa sauce can be made up to 3 days ahead and kept in the refrigerator.
  • The serving size for the nutritionals is 1 cup.

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.


great flavor especially with the harissa.



great flavor especially with the harissa.

Nutrition Facts Per Serving















Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up