Crispy potatoes on a bed of creamy yoghurt spiked with a harissa oil adding a smokey garlic flavour. Team these potatoes up with a fresh garden salad and a choice of grilled meat or halloumi for a vegetarian dish.
Ingredients
- 4-6 medium agria potatoes (chopped)
- Olive oil
- Salt and pepper
Harissa yoghurt
- 2 Tbsp olive oil
- 1 Tbsp harissa paste
- 2 tsp maple syrup
- ½ cup Greek yoghurt
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.
- 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 or fat of choice and season with salt and pepper. Roast for 35-40 minutes until they are golden and crispy; season to taste.
- While the potatoes are cooking make the harissa oil. In a small bowl add the olive oil, harissa and maple syrup; stir to combine.
- Add the greek yoghurt to the base of a plate, drizzle over ¾ of the harissa oil, then use a knife to swirl through.
- Pop crispy potatoes on the bed of yoghurt, then drizzle of the remaining harissa oil.
