Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday! You can also try a week for free!

Surprise!!!

You get an extra newsletter edition this week! You can thank little miss Sara Tane for this one. She came over to my house last week, and we made this dish together! Sara has amazing recipes and a great newsletter herself, so be sure to check it out.

We made some Harissa Orange Ginger Roasted Potatoes with Labne, and these potatoes are spicy, crunchy, zesty, and faintly floral. The orange in the harissa is seriously a game-changer.

Harissa Orange Ginger Roasted Potatoes with Labne

Ingredients (serves 2-4)

• 2-3 pounds Yukon gold potatoes, sliced into 1/2-inch wedges

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1/4 cup olive oil

• 1/4 cup harissa paste

• 1/2 cup honey

• 2 teaspoons rice vinegar

• 1 medium orange, zested and juiced

• 1 (1 inch) knob ginger, grated

• 1/2 cup Labneh or Greek yogurt

• Fresh cilantro, for serving

1. Preheat oven to 425F and line two sheet pans with parchment paper.

2. Arrange potatoes between prepared sheet pans and drizzle with oil, salt and pepper. Add 1/4 cup water to each pan (this will help to steam the inside of the potatoes). Bake until golden brown, flipping half way through, 35-40 minutes.

3. Meanwhile, make the sauce. In a small bowl, whisk harissa, honey, rice vinegar, orange zest, orange juice, and ginger. Season with salt and pepper, if needed.

4. Once potatoes are done cooking, transfer to a large bowl and drizzle with sauce. Toss to combine.

5. Spread labne on a serving platter and top with sauced potatoes. Garnish with fresh cilantro and serve immediately.

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