Crispy Fingerling Potatoes with Date Harissa Butter, Lemony Yogurt, Pickled Onions, and Dill!

Preheat oven to 420 F. Cut the fingerling potatoes in half lengthwise. Add to a bowl and add about 1-2 tbsp olive oil. Add the garlic powder, cumin, paprika, and a dash of salt and pepper. Toss, and add to a baking sheet, cut side down. Bake for 20-30 minutes until tender on the inside and crispy on the outside. While potatoes are roasting, prep the lemon yogurt by mixing ingredients together in a small bowl. Set aside. Prepare harissa date butter by adding room temperature butter to a small bowl along with harissa and date syrup. Mash together with a fork until everything is combined. Then add to a small sauce pan or pan and melt on medium low heat so you can drizzle it over the potatoes. When potatoes are ready, transfer to a plate and drizzle on lemon yogurt and harissa butter. Top with pickled onions and a sprinkle of dill, and more salt and pepper if desired!