ΒΌ cup canola oil
1 tablespoon harissa or other hot sauce
Fine grain sea salt and ground black pepper, to taste
1 garlic clove, minced
2 large or 3 medium Idaho or red skin potatoes, cut into 6 wedges lengthwise (I used red skin)
2 tablespoons zaatar
Chopped cilantro, for garnish

Optional vinaigrette for serving:
1 small shallot, minced
2 tablespoons white vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/3 cup olive oil

Preheat the oven to 450 degrees Fahrenheit.

Place the oil, harissa, salt, pepper and minced garlic in a large glass bowl and whisk to combine. Add the potato wedges and toss well to coat the potatoes with the oil-harissa mixture.

Place the potato wedges close together in a single layer in a large rimmed baking pan. Sprinkle with zaatar.

Bake for 30 minutes or until the potatoes are lightly browned and crispy on the outside and soft on the inside.

Let cool slightly and serve sprinkled with chopped cilantro.

If you wish to serve the potatoes with a vinaigrette, simply process all of the ingredients for the vinaigrette except the olive oil in a food processor. With the motor still running, slowly add the olive oil until emulsified. Serve the vinaigrette in a small bowl alongside the potatoes.

Serves 4 to 6


1/2 tablespoon harissa (or other hot sauce)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise

Place 4 bamboo skewers in a pan filled with water. Allow to soak 20 minutes.

Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.

Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.

Preheat the oven to 350 or preheat the grill, if grilling.

Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.

Serves 4