Harissa Potatoes

Food Photography Photographer London UK Harissa

Serves 4


3 tbsp olive oil
1 large onion, diced
750g new potatoes, halved
5 garlic cloves, sliced
1 tbsp harissa
1 tsp ground cumin
chicken stock or vegetable stock
juice of 1 lemon
large handful coriander leaves, chopped
you will need a lidded saucepan.


Heat the oil in a large pan and cook the onions for 2 minutes on a moderate heat. Add the potatoes and cook for a further 5 minutes stirring regularly. Spoon in the garlic, harissa and cumin and mix well. Now pour in enough stock to cover about 2/3 of the potatoes. Simmer gently for 20 minutes with the lid on. Uncover and continue simmering until the potatoes are cooked through and the stock has thickened - about another 20 minutes.
Stir through the lemon juice and coriander and serve.