Name: Pecorino Garlic Potatoes over Harissa Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean / North African Inspired
Ingredients: 1.5 pounds baby potatoes, washed and halved; 2 tablespoons olive oil; 3 garlic cloves, minced; Salt, to taste; Black pepper, to taste; 1/2 cup finely grated Pecorino Romano cheese; 1/4 cup mayonnaise; 1 to 2 tablespoons Harissa paste (adjust to taste); 1 teaspoon fresh lemon juice; 2 tablespoons fresh parsley, chopped

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If you’re looking to elevate your next meal with a side dish that bursts with bold, comforting flavors, you’ve got to try Pecorino Garlic Potatoes over Harissa Mayo. This irresistible combination brings together crispy roasted potatoes coated in sharp Pecorino cheese and fragrant garlic, perfectly balanced by the creamy, spicy Harissa mayo drizzle. Each bite is a harmonious blend of texture and taste that will have everyone asking for seconds. Whether you’re hosting a casual dinner or just craving something extraordinary, this dish hits all the right notes.

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Why You’ll Love This Recipe

Flavor-Packed Comfort: Every forkful delivers a cozy mix of sharp Pecorino and warming garlic with a fiery Harissa kick.
Simple Ingredients: Minimal, easy-to-find ingredients come together to create a gourmet experience.
Versatile Side: Pairs beautifully with grilled meats, roasted veggies, or even as a hearty snack on its own.
Quick to Prepare: Ready in under 45 minutes, making it perfect for weeknights and entertaining alike.
Customizable Heat: Adjust the Harissa mayo spiciness to suit all taste preferences, from mild to bold.

Ingredients You’ll Need

This recipe shines because of its straightforward yet impactful ingredients—each one contributing essential flavor, texture, or color. Quality Pecorino cheese adds the perfect salty tang, while fresh garlic infuses warmth throughout the dish. The Harissa mayo brings a creamy, spicy contrast that ties everything together beautifully.

Baby potatoes: Use small, waxy potatoes for a tender inside and crisp skin.
Pecorino Romano: Finely grated cheese that offers a salty, sharp punch.
Garlic cloves: Fresh and minced to maximize aromatic flavor.
Olive oil: For roasting and bringing out a golden crispness.
Harissa paste: This North African chili blend is the spicy star of the mayo.
Mayonnaise: Creamy base to mellow out Harissa’s heat.
Fresh lemon juice: Adds brightness and balances the richness.
Salt and pepper: Essential seasonings to enhance every bite.
Fresh parsley (optional): For a touch of color and fresh herbal notes.

Variations for Pecorino Garlic Potatoes over Harissa Mayo

One of the best parts of this recipe is how flexible it is. You can easily customize it depending on what you have at home or your personal dietary needs. Here are some fun twists to tailor the Pecorino Garlic Potatoes over Harissa Mayo to your liking.

Dairy-Free Option: Swap Pecorino for nutritional yeast and use vegan mayo to keep it plant-based.
Extra Crunch: Toss potatoes with panko crumbs before roasting for a crispier texture.
Herby Flavor Boost: Add rosemary or thyme alongside parsley for a fragrant twist.
Swap Harissa: Use sriracha or chipotle sauce in mayo if you want a different spice profile.
Make it Smoky: Add smoked paprika to the potatoes for a deep, smoky undertone.

Pecorino Garlic Potatoes over Harissa Mayo Delight

How to Make Pecorino Garlic Potatoes over Harissa Mayo

Step 1: Prepare and Roast Potatoes

Start by washing and halving baby potatoes to ensure even cooking. Toss them in olive oil, minced garlic, salt, and pepper, coating every piece well. Spread them on a baking sheet and roast at 425°F (220°C) for about 25 to 30 minutes until golden brown and crispy on the outside but tender inside.

Step 2: Mix the Harissa Mayo

While the potatoes roast, combine Harissa paste with mayonnaise and fresh lemon juice in a small bowl. Stir until smooth and creamy to create that fiery yet balanced sauce that will elevate the dish.

Step 3: Coat with Pecorino

As soon as the potatoes come out of the oven, transfer them to a large bowl and immediately toss with the grated Pecorino cheese. The residual heat will slightly melt the cheese, making each piece luxuriously savory.

Step 4: Drizzle and Garnish

Plate the Pecorino Garlic Potatoes and generously drizzle with the prepared Harissa mayo. Top with freshly chopped parsley for color and an added fresh bite.

Pro Tips for Making Pecorino Garlic Potatoes over Harissa Mayo

Choose Waxy Potatoes: They hold their shape better and get crispier on the outside when roasted.
Don’t Skip Fresh Garlic: Minced fresh garlic packs more flavor than pre-minced or powdered versions.
Adjust Spice Carefully: Taste your Harissa and mayo before mixing to control the heat level.
Use Fresh Pecorino: Freshly grated cheese melts better and tastes brighter than pre-shredded varieties.
Serve Immediately: For the best texture, enjoy the potatoes while still warm and crispy.

How to Serve Pecorino Garlic Potatoes over Harissa Mayo

Garnishes

Fresh parsley or cilantro adds a pop of green and a fresh herbal aroma that contrasts with the rich cheese and spicy mayo. For an extra touch, sprinkle with smoked paprika or lemon zest to deepen the flavor profile.

Side Dishes

These Pecorino Garlic Potatoes shine alongside grilled chicken, juicy steak, or roasted veggies. They also work beautifully as a hearty accompaniment to Mediterranean-inspired salads or alongside a simple green salad for balance.

Creative Ways to Present

Serve in a rustic cast-iron skillet for a warm, inviting presentation. Alternatively, pile them on a large platter lined with parchment paper and garnish with fresh herbs for casual entertaining. For a fun party snack, offer the potatoes in small bowls alongside dipping bowls of extra Harissa mayo and mustard.

Make Ahead and Storage

Storing Leftovers

Store cooled Pecorino Garlic Potatoes over Harissa Mayo in an airtight container in the refrigerator for up to 3 days. Keep the Harissa mayo separate to maintain its fresh texture and flavor.

Freezing

While freezing may change the texture of the potatoes slightly, you can freeze the roasted potatoes without cheese or mayo in a single layer on a baking sheet before transferring to a freezer bag. Use within one month and thaw overnight before reheating.

Reheating

Reheat leftover potatoes in a hot oven at 400°F (200°C) for 10-15 minutes to restore crispiness. Avoid microwaving as it can make them soggy. Add fresh Pecorino and drizzle with Harissa mayo just before serving again.

FAQs

Can I use regular Parmesan instead of Pecorino Romano?

Absolutely! Parmesan is milder and less salty than Pecorino, but it will still add delicious umami. Adjust the salt in the recipe accordingly.

Is Harissa very spicy?

Harissa varies by brand but generally has a moderate heat level that can be adjusted by how much you mix into the mayo. For a milder taste, use less or opt for a milder chili sauce.

Can I make this recipe vegan?

Yes! Use vegan mayonnaise and replace Pecorino with nutritional yeast or a plant-based cheese alternative for a vegan-friendly version.

What type of potatoes work best for this dish?

Baby or new potatoes with waxy textures like Yukon Gold or fingerlings roast well and hold shape without becoming mushy.

Can I prepare the Harissa mayo in advance?

Definitely! The mayo can be made a day ahead and stored in the refrigerator. Give it a quick stir before serving to keep it creamy and fresh.

Final Thoughts

Pecorino Garlic Potatoes over Harissa Mayo brings a vibrant, crave-worthy side to your table that’s easy to make and wonderfully delicious. Bringing together crispy potatoes, cheesy sharpness, and a kick of spicy creamy sauce, it’s bound to become your new favorite. Give it a try at your next meal and watch how fast it disappears!