Step 1

Preheat the oven to 400 degrees(F).

Step 2

Cut the baby potatoes in half and put them in a large bowl. Drizzle with 1 tablespoon of olive oil, paprika and a pinch of salt and pepper. Toss to coat the potatoes.

Step 3

Drizzle the remaining 1 tablespoon of olive oil on a large sheet pan. Spread it out evenly over the whole pan.

Step 4

Place the potatoes, cut side down onto the sheet pan in a single layer. Roast for 30-35 minutes or until the potatoes are golden brown.

Step 5

While the potatoes roast, start the broth. In a large skillet with a capacity for 4 cups of liquid, heat the oil on medium high.

Step 6

Add the shallot and garlic to the skillet and sauté, reducing heat as needed until the shallot is translucent. About 1-2 minutes.

Step 7

Sprinkle the harissa, paprika and cayenne into the skillet and stir to combine everything. Let sauté for another minute.

Step 8

Pour the vegetable broth into the skillet, stir to combine, bring to a simmer, reduce heat and medium low. Cover and let simmer for about 10 minutes.

Step 9

In the meantime, cook the rice according to package directions.

Step 10

Once the both has simmered for 10 minutes, remove the cover and pour in the coconut milk, lemon juice and a few pinches of salt and pepper. Stir and then cover and let simmer for another 5-10 minutes.

Step 11

Taste and adjust seasonings adding more salt and pepper if needed.

Step 12

Once the potatoes and rice are done, serve a bowl of potatoes and rice with the broth poured over the top. Top with chopped cilantro if desired.