Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the cut potatoes with 1 tablespoon of olive oil, ground cumin, and salt until evenly coated.

3. 3

   Spread the potatoes in a single layer on the baking sheet and roast for 30-35 minutes, flipping halfway through, until golden and tender.

4. 4

   While the potatoes roast, whisk together the remaining 2 tablespoons of olive oil, harissa paste, chopped preserved lemon rind, and fresh lemon juice in a large mixing bowl.

5. 5

   Add the thinly sliced red onion to the dressing mixture to let them slightly pickle and soften.

6. 6

   Once the potatoes are done, immediately transfer them to the bowl with the dressing and toss well to absorb the flavors while hot.

7. 7

   Let the salad cool for about 10 minutes, then fold in the fresh cilantro and parsley before serving warm or at room temperature.