Roasted Potatoes & Red Pepper Labneh

Equipment: Knife, Scale, (2) Bowl, Roasting Pan, Microplane
Level: Easy
Serves: 2-4

Shopping List

24 Oz Baby Potatoes
2 Each Red Peppers
1 Each Lemon
1 Head Garlic

Dry Goods
As Needed Kosher Salt
As Needed Black Pepper
As Needed Green Harissa
2 Tablespoons Neutral Oil
1 ⅓ Teaspoon Smoked Paprika

Red Pepper Labneh


16 Oz | 453g Labneh or Yogurt
2 Each | 200g Red Peppers
1 ⅓  Teaspoon | 4g Smoked Paprika
1 Each | 5g Garlic Clove, grated
¼ Each | 7g Lemon, juiced
½ Each | 5g Lemon Zest
As Needed Kosher Salt

  1. Cut & remove crown of the peppers. Just around the green stem.
  2. Roast peppers over a flame.
  3. Place charred peppers in a bowl & cover with plastic wrap.
  4. Allow peppers to rest for 5 minutes.
  5. The steam will separate the skin from the flesh making it easier to peel.
  6. Using your hands slowly push off the outer layer.
  7. Cut peppers in half lengthwise.
  8. Remove the white membrane, & cut to the size of small dice.
  9. In a bowl add labneh, diced roasted peppers, smoked paprika, grated garlic, zested lemon, lemon juice.
  10. Season with salt to taste.

Roasted Potatoes


24 Oz | 680g Baby Potatoes
2 Tablespoons | 20g Neutral Oil
3 Each | 15g Garlic Clove
As Needed Kosher Salt
As Needed Black Pepper
As Needed Green Harissa

  1. In a roasting pan, add potatoes, neutral oil, salt, pepper, & smashed garlic cloves.
  2. Place into the oven for 25-30 minutes.
  3. Once potatoes are fork tender, take out of the oven & season with Green Harissa spice.  If you don’t have Green Harissa, you can substitute with your favorite spice.
  4. Serve with Roasted Pepper Labneh.
  5. Garnish with additional roasted peppers, olive oil, & Green Harissa.

Notes: use a blowtorch to char the areas where the flame cannot reach.

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Recipes with Green Harissa

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