Crispy Potatoes Topped with Harissa Spiced Mince and Golden Feta

This Week

9 Dec - 15 Dec

Crispy Potatoes Topped with Harissa Spiced Mince and Golden Feta

Harissa-spiced mince adds extra flavour to the crunchy exterior of the potatoes – paired with a refreshing side salad for the ultimate balance of flavours and textures.

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Meal Prep Guide

Prepare the vegetables (store them together in an airtight container in the fridge)

1 red capsicum (diced)
1 zucchini (diced)

Make the spice mix (store in an airtight container or jar in the pantry)

1 Tbsp paprika
2 tsp cumin seeds
2 tsp ground coriander
1 tsp oregano
1 tsp fennel seeds

Make the dressing (store it in a jar in the fridge)

1 ½ Tbsp olive oil
1 ½ Tbsp apple cider vinegar
½ tsp Dijon mustard
½ tsp honey or maple syrup
Salt and pepper

Tips

Agria potatoes, with their high starch content and low moisture, are perfect for achieving a crispy exterior when roasted. Remember to give your potatoes a good ‘bash’ to create that essential rough exterior for maximum crispiness.
Simmer the spiced mince gently to let the flavours meld beautifully.

Shortcuts

If you are sort on time you can simply roast the potatoes without parboiling them.

Shortcuts

Vegetables

You can add extra veggies to the mince if you’d like to sneak a few more in. Either more of the same or diced carrot or eggplant would work too. If there are a lot of veggies you may need to remove them before adding the mince, once the mince has browned you can add the veggies back in.
Swap cos for any leafy greens of choice
Swap potatoes for sweet potato or for a lighter option, you can top roasted cauliflower.

Protein

For a vegetarian option, swap mince for 1 tin of lentils (rinse and drained) and add 1 diced eggplant, simply add at the same time as the other veggies.

Ingredients

Crispy potatoes

6 medium agria potatoes
Olive oil
Salt and pepper

Spiced mince filling

1 brown onion (diced)
1 red capsicum (diced)
1 zucchini (diced)
600g beef mince
2 garlic cloves (crushed)
1 Tbsp paprika
2 tsp cumin seeds
2 tsp ground coriander
1 tsp oregano
1 tsp fennel seeds
Chilli flakes
1 tsp coconut sugar/brown sugar
3 Tbsp tomato paste
½ cup of beef, chicken or vegetable stock
Salt and pepper

Toppings

100g feta
⅓ cup coriander
Optional drizzle of tahini

Side salad

60g cos, ½ bag or one head petite cos (roughly chopped)
½ cucumber (sliced into half moons)
1 ½ Tbsp olive oil
1 ½ Tbsp apple cider vinegar
½ tsp Dijon mustard
½ tsp honey or maple syrup
Salt and pepper

Method

Heat oven to 220 degrees, fan bake.
Place the potatoes into a large pot with boiling water and add a generous pinch of salt. Cook until potatoes are tender and cooked halfway through, approx. 10 minutes. Drain well once cooked. (While the potatoes are cooking dice the onion, capsicum and zucchini, and make the spice mix)
Pop the potatoes back into the pot and give it a good shake and bash, roughing up the outside of the potatoes (the ‘rough’ exterior will allow them to get extra crispy).
Place all the potatoes and potato ‘bits’ from the pot onto a baking tray, drizzle generously with oil and season with salt and pepper. Roast for 35-40 minutes until golden and crispy.
While the potatoes are roasting, cook the spiced mince. Start by adding a generous drizzle of olive oil to a large fry pan over medium heat. Then add the diced onion, capsicum, zucchini, salt and pepper; saute for 5-10 minutes or until soft.
Add a little more olive oil to the pan, then add the mince and cook for 7 minutes or until the meat has browned and all the liquid has evaporated.
‍Add the garlic, paprika, cumin seeds, coriander, oregano and fennel seeds; cook for 2-3 minutes until the spices are fragrant, stirring frequently.
Add the chilli, coconut sugar and tomato paste; cook for another 2 minutes before adding the stock. Reduce the heat to a gentle simmer for 15 minutes, stirring often to prevent sticking.
While the mince is simmering, prepare the salad. In a small jar or bowl add the olive oil, apple cider vinegar, mustard, honey, salt and pepper; shake/mix well to combine. Add the lettuce and cucumber to a medium bowl; pour over the dressing before serving.
Once the potatoes and mince have cooked, either transfer the potatoes into a smaller dish or simply push the potatoes together so they are no longer spread out. Top the potatoes with the mince and scatter over the feta. Pop back into the oven for 5 minutes on the grill setting or until the feta is golden.
Serve topped with fresh coriander and optional drizzle of tahini.

Variations

Vegetables

You can add extra veggies to the mince if you’d like to sneak a few more in. Either more of the same or diced carrot or eggplant would work too. If there are a lot of veggies you may need to remove them before adding the mince, once the mince has browned you can add the veggies back in.
Swap cos for any leafy greens of choice
Swap potatoes for sweet potato or for a lighter option, you can top roasted cauliflower.

Protein

For a vegetarian option, swap mince for 1 tin of lentils (rinse and drained) and add 1 diced eggplant, simply add at the same time as the other veggies.