Crispy Potatoes with Harissa Yoghurt

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.

  • 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


  1. Heat oven to 220 degrees, fan bake.

  2. 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.

  3. 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).

  4. 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.

  5. While the potatoes are cooking make the harissa oil. In a small bowl add the olive oil, harissa and maple syrup; stir to combine.

  6. Add the greek yoghurt to the base of a plate, drizzle over ¾ of the harissa oil, then use a knife to swirl through.

  7. Pop crispy potatoes on the bed of yoghurt, then drizzle of the remaining harissa oil.

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