Preheat the oven to 220C and line a baking tray with parchment paper.
Chop potatoes into small-ish chunks. Add to a saucepan and cover with water. Bring to a boil and simmer for 5-8 minutes until softened but still firm.
Drain the potatoes and set them aside
In another pan, add oil with turmeric, garlic powder, and any other preferred spice. Stir for 1 minute until the mix becomes aromatic then add your potatoes.
Add 1 tsp of the harissa paste and stir to make sure all the potatoes are coated then transfer to the baking tray.
Roast for 30 minutes until crisp and golden – mix in 1 tsp harissa and a pinch of lime for an extra kick!
