Cooking Time: 40-50 minutes

Serves 4

What you Need:

• 2 lb small potatoes, rinsed *
• 1/2 cup olive oil
• 3 cloves garlic
• 1 whole lemon
• 1 pouch Haven's Kitchen Zippy Chili Harissa
• Salt and pepper, to taste
• Dill, to garnish

How to Make It:

1. Preheat your oven to 425 degrees with a sheet pan on the middle rack
2. Boil your potatoes, starting with cool salted water. Potatoes should cook for about 20 minutes until they are just tender
3. Meanwhile, in small pot over medium heat, heat your olive oil. While oil is heating, microplane your garlic and zest the lemon into a heat-proof bowl; season with salt and pepper. When the oil is shimmering, remove from heat and pour over your garlic and lemon, stir to incorporate
4. Carefully remove the hot sheet tray from the oven and drizzle with 1/3 of your garlic oil. Place whole potatoes on the sheet tray and using another sheet tray or flat object, smash potatoes exposing some of the flesh. Drizzle with the remaining garlic oil. Bake in oven for 12 minutes, then carefully flip over; continue baking for another 10-15 minutes until golden and crispy
5. Remove sheet tray from oven and drizzle with your Harissa. Garnish with torn dill and lemon wedges!