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Harissa Hasselback Potatoes

These gorgeous harissa hasselback potatoes are a fantastic, flavor-packed way to serve potatoes as a side dish or small plate. Perfect to impress guests at a dinner party, this recipe is extremely hands-off and easy to mix together – so you can focus on other dishes!

In the photos for this recipe, I’ve served my harissa potatoes on top of a creamy yogurt tahini sauce, which compliments the fiery harissa flavors perfectly. This dish would be lovely served with whipped feta and baba ganoush, with a smoky butter bean casserole, and with pillowy soft flatbreads to mop up all the sauces!

close up shot of a harissa hasselback potato on a bed of yogurt tahini sauce and topped with feta and parsley

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

  • Potatoes: I used medium-sized Maris Pipers for this recipe – Russet potatoes or Yukon Golds will also work great. You could make baby hasselback potatoes or even large baking-size hasselback potatoes though, but you’ll need to adjust the cooking time.
  • Harissa Paste: Use a good quality, authentic harissa paste for this recipe. You should be able to find it in most stores.
  • Honey: I used dark honey for this recipe for a richer-tasting harissa sauce, but any honey or even maple syrup would work well for this recipe.
  • Lemon: The zingy, fresh lemon juice added to the spicy and rich harissa sauce is a fantastic combination in this recipe.
  • Garlic: I recommend using a large fresh garlic clove, minced, for this recipe. You could use garlic powder if that’s all you have.
  • Seasonings: A smoky, earthy combination of smoked paprika, cumin, and chili flakes all add to the spicy, smoky flavors of the harissa paste.

How To Make This Harissa Hasselback Potatoes Recipe

Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. 

Below is an overview of making this recipe, plus some process shots to help you visualize how this recipe should turn out.

Step 1) Prepare Your Potatoes

Thinly slice your potatoes almost – but not quite – the whole way through the potato. Placing two chopsticks or skewers on either side of the potato while cutting can be an effective way of ensuring you get nice thin slices without accidentally cutting all the way through your potato.

Step 2) Bake Your Potatoes

Drizzle the potatoes with olive oil and salt and bake for about an hour until they’re almost completely cooked. If you have large potatoes, you may want to bake them for longer.

Step 3) Make The Honey Harissa Sauce

In a small bowl, mix together your harissa sauce, seasonings, honey, lemon juice, garlic, and chili flakes. 

Step 4) Brush The Potatoes With Harissa

Brush the baked hasselback potatoes with the harissa honey glaze, then sprinkle over feta cheese before baking for another 10 – 15 minutes until the glaze is sticky and the feta has begun to melt.

Step 5) Serve

Serve your honey harissa hasselback potatoes with a yogurt tahini dip, fresh parsley, more feta, and perhaps some pomegranates too.

What To Serve Your Harissa Hasselback Potatoes With

If you are serving these potatoes as a part of a wider meal, they could be delicious with:


If you have leftover harissa hasselback potatoes or want to make them ahead of time, here’s how you can store them to maintain their flavor and texture:

Refrigerator: Store the cooked potatoes in an airtight container or wrap them tightly in aluminum foil or plastic wrap. They can be refrigerated for up to 3-4 days. Make sure the potatoes are fully cooled before sealing them to avoid moisture buildup.

overhead shot of cooked harissa hasselback potatoes sprinkled with feta and on a bed of tahini yogurt dressing.

Reheating: To reheat, preheat your oven to 350°F (177°C). Place the potatoes on a baking sheet and cover with aluminum foil to prevent over-browning. Warm for 10-15 minutes, or until heated through. You can also reheat in a microwave-safe dish, but be aware that this method might make the potatoes less crispy.

Freezing: While hasselback potatoes can be frozen, this may affect their texture. If you choose to freeze them, wrap each potato individually in plastic wrap, then aluminum foil. Place them in a freezer-safe container or bag and freeze for up to 2-3 months. To thaw, transfer the frozen potatoes to the refrigerator overnight. Reheat as described above, adding a few extra minutes if necessary to ensure they are thoroughly heated. Use any defrosted food within 24 hours.

Reapplying the Harissa Mixture: If the harissa glaze loses its stickiness during storage or reheating, you can apply a fresh layer before reheating in the oven for the final 5-10 minutes.


Q: How to cut potatoes for hassleback potatoes?

A: Hasselback potatoes are potatoes that have thin slices cut into them while still keeping the potato intact. A useful tip is to place chopsticks on either side of the potato when cutting them to avoid the knife cutting all the way through and getting even slices.

Try to cut the slices as thinly as possible in order to get super crispy, tender potatoes.

Q: What type of potatoes work best for hasselback potatoes?

A: Medium-sized potatoes like Yukon Gold, Russet, or red potatoes are ideal for hasselback recipes. They hold their shape well during baking and create the perfect texture when sliced thinly.

Q: Can I use a different sweetener instead of honey?

A: Yes, you can substitute honey with maple syrup or agave nectar. These alternatives offer a similar sweetness without affecting the overall taste of the dish.

cooked harissa hasselback potatoes close up shot served on a yogurt sauce and sprinkled with feta

Q: How do I keep the slices from going all the way through the potato?

A: Placing a skewer or chopstick on either side of the potato while slicing helps prevent the knife from cutting through completely. This way, you get evenly sliced potatoes without accidentally splitting them.

Q: What if my potatoes start to burn on top during baking?

A: If the tops of the potatoes begin to burn, you can cover them with aluminum foil. This will protect the tops while allowing the potatoes to continue cooking through.

Q: Can I make the harissa mixture in advance?

A: Absolutely! You can prepare the harissa mixture a day in advance and store it in the refrigerator. This makes it easier to brush over the potatoes when they are almost done baking.

Harissa Hasselback Potatoes

Harissa Hasselback Potatoes

Yield: 4-5 potatoes
Cook Time: 55 minutes
Total Time: 55 minutes

These delicious honey harissa hasselback potatoes are the perfect summer potato side dish, served here with a delicious tahini-yogurt sauce and sprinkles of feta cheese.


  • 4-5 medium sized potatoes
  • 2 tbsp olive oil
  • 2 tsp flaky salt
  • 2 tbsp harissa paste
  • 2 tbsp dark honey
  • 1 lemon, juiced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 large clove of garlic, minced
  • 1 tsp red chili flakes
  • 40g feta, crumbled


  1. Preheat your oven to 200C | 396F and line a baking tray.
  2. Wash your potatoes, then slice them thinly but not all the way down, so the potatoes stay intact. It can be useful to place a skewer of chopstick on either side of the potato when cutting so that your knife doesn’t go all the way through.
  3. Place the potatoes on your baking tray and brush them with the olive oil. Sprinkle over your flaky salt, and bake the potatoes for 50 - 60 minutes. If they begin to burn on the tops, wrap a sheet of foil over the potatoes.
  4. When the potatoes are almost done, mix together the harissa paste, honey, lemon juice, seasonings, and minced garlic in a bowl.
  5. Remove the potatoes from the oven, and turn down the heat to 170C | 325F.
  6. Brush the potatoes with the harissa mixture, trying to get the sauce between the potato slices too. Sprinkle over the feta cheese.
  7. Bake the potatoes for another 10 minutes until the glaze is sticky and has darkened.


To Serve

  1. Mix together 2 tbsp yogurt, 1 tbsp tahini, and 1tsp garlic powder, and spread over your serving plate. 
  2. Add the potatoes, more feta cheese, fresh parsley, and if you like, another small drizzle of honey. Pomegranates would also be a nice addition here.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 9mgSodium: 1392mgCarbohydrates: 59gFiber: 6gSugar: 12gProtein: 8g

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