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

Place the halved potatoes on the baking sheet and toss with 1 tablespoon of olive oil, a pinch of salt, and black pepper.

Roast the potatoes for 25 to 30 minutes, flipping halfway through, until they are golden brown and fork-tender.

While the potatoes are roasting, prepare the dressing by whisking together the remaining olive oil, harissa paste, lemon juice, minced garlic, and ground cumin in a large mixing bowl.

Once the potatoes are cooked, remove them from the oven and let them cool slightly for about 5 minutes.

Add the warm potatoes to the large bowl with the dressing and toss gently until every piece is well coated.

Fold in the chopped cilantro, dill, and sliced green onions.

Taste and adjust salt or lemon juice if needed, then serve warm or at room temperature.