"A crisp & rustic side dish. I made it just like I did the tandoori-spiced potatoes a couple of months ago. These were just as delicious - buttery-soft inside with crispy skins on the outside and bursting with flavor."
Minty Harissa Roasted Potatoes
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Serves or Makes: Serves 4
Recipe Card
ingredients
- 1 1/2 pounds baby potatoes or fingerling potatoes, parboiled and cooled
- 3/4 cup plant-based plain yogurt
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 2 tabelspoons cornstarch
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1/4 cup Harissa paste
- 1/2 teaspoon ground Turmeric
- 1/4 teaspoon cayenne
- 1/4 cup chopped fresh mint
- 3 tablepoons neutral oil
- salt, to taste
Method
Step 1
In a small skillet over medium heat, toast the coriander and cumin seed for about 2 minutes. Transfer to a spice grinder and pulse until coarse. Set aside.
Step 2
In a bowl, whisk the yogurt, lemon juice, ginger, garlic, corn starch, the ground spices, ground turmeric, cayenne (if using) and salt. Stir in the harissa paste.Check for seasoning and adjust accordingly.
Step 3
Add the potatoes to the spiced yogurt mix. Gently mix, making sure the potatoes are well-coated in the yogurt. Cover the potatoes & refrigerate for 2 hours. The longer they rest in the marinade, the better.
Step 4
Once the potatoes have rested, preheat a non-stick skillet (cast iron works best) and add oil to coat the bottom of the pan. Create an even layer with the potatoes in the skillet and cook, turning as needed, until a golden-brown crust forms on all sides (about 25-30 minutes).
Step 5
Turn off heat, stir in chopped mint & remaining lemon juice.