Creamy Harissa Labneh Baked Potatoes
If you love crispy potatoes with bold, creamy flavor, these Harissa Labneh Baked Potatoes are an easy dinner worth adding to your weekly rotation. Raw potato wedges are coated in a simple mixture of tangy labneh, spicy harissa, garlic, cumin, olive oil, and fresh cilantro before going straight into the oven.
As the potatoes roast, the creamy coating becomes rich and flavorful while the potato edges turn beautifully golden and crisp. Serve them as a satisfying vegetarian main dish with a fresh salad, or pair them with roasted chicken, baked fish, or eggs for an easy family dinner.
Why You’ll Love These Harissa Baked Potatoes
- Easy one-dish dinner: Everything comes together in one baking dish.
- Big flavor from simple ingredients: Harissa, garlic, cumin, and labneh create a flavorful coating without complicated preparation.
- Crispy and creamy: The potatoes become tender inside with golden edges and a rich, tangy coating.
- Naturally vegetarian: A filling meat-free option for weeknight dinners.
- Easy to customize: Adjust the amount of harissa to make the potatoes mild or spicy.
- Great for meal planning: Leftovers can be refrigerated and reheated for another meal.
Ingredients
- 2 pounds russet or yellow potatoes, washed and cut into 1-inch wedges
- 1 cup labneh or thick full-fat Greek yogurt
- 2 tablespoons harissa paste, mild or hot
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt, plus more as needed
- 1/4 cup fresh cilantro, chopped
- Freshly ground black pepper, optional
- Lemon wedges, for serving
How to Make Harissa Labneh Baked Potatoes
1. Prepare the oven and potatoes
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch ceramic baking dish with olive oil or cooking spray.
Wash the potatoes thoroughly, dry them well, and cut them into evenly sized wedges. Arrange them in a mostly single layer in the prepared baking dish.
2. Make the creamy harissa mixture
In a bowl, combine the labneh, harissa paste, olive oil, minced garlic, cumin, salt, and chopped cilantro. Add a little black pepper if desired.
Stir until the ingredients form a smooth, creamy mixture.
3. Coat the potatoes
Spoon the labneh mixture over the raw potatoes. Use a spoon or clean hands to spread the mixture over as many potato pieces as possible.
Arrange the potatoes again in an even layer. Avoid overcrowding the dish so the edges have room to brown.
4. Bake until tender and golden
Bake for 35–45 minutes, gently stirring the potatoes once halfway through cooking.
The potatoes are ready when they can easily be pierced with a fork and the edges are golden brown. For extra color and crispiness, continue baking for another 5–10 minutes.
5. Rest and serve
Remove the dish from the oven and let the potatoes rest for about 5 minutes. Taste and add more salt if needed.
Serve warm with fresh lemon wedges for a bright finish.
Easy Variations
Make it less spicy: Use just 1 tablespoon of harissa and increase the labneh by 2 tablespoons.
Use Greek yogurt: Thick, full-fat Greek yogurt works well if labneh isn’t available.
Dairy-free option: Use a thick, unsweetened dairy-free yogurt and add a little extra olive oil.
Change the herbs: Substitute fresh parsley for cilantro if preferred.
Add smoky flavor: A small amount of smoked paprika pairs especially well with the harissa.
Make them extra crispy: Cut the potatoes slightly smaller and leave plenty of space between the pieces in the baking dish.
What to Serve With Harissa Potatoes
These creamy baked potatoes can be served as a vegetarian main course alongside a simple green salad, cucumber salad, or sliced tomatoes.
For a more substantial dinner, serve them with roasted chicken, grilled chicken, baked fish, or fried eggs. Warm pita or crusty bread is also delicious for scooping up the flavorful sauce left in the baking dish.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator and use within 3–4 days.
Reheat thoroughly in the oven or air fryer until hot. The air fryer is especially useful for bringing back some of the crisp edges.
For make-ahead preparation, keep the cut potatoes and creamy harissa mixture separate until you’re ready to bake.
Recipe Tips
- Dry the potatoes thoroughly after washing them for better browning.
- Cut the potatoes into similar sizes so they cook evenly.
- Don’t overcrowd the baking dish.
- Adjust the harissa according to your preferred spice level.
- Let the potatoes rest for a few minutes before serving so the creamy coating can thicken slightly.
- Keep labneh or yogurt refrigerated until you’re ready to prepare the dish.
