Refried smashed roasties with green harissa and yogurt
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 100g natural yogurt
- ½ a clove garliccrushed, plus 2 cloves, bashed
- ½ lemonjuiced
- 2 tbsp butter
- 1 tbsp vegetable oil
- 750g roast potatoes
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- 1 tsp black mustard seeds
GREEN HARISSA
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 3 spring onionsroughy chopped
- 2 jalapeñosdeseeded and roughly chopped
- ½ a bunch corianderroughly chopped
- ½ a bunch flat-leaf parsleyroughly chopped
- 1 clove garlicroughly chopped
- 1 lemonzested and juiced
- 4 tbsp extra-virgin olive oil
Nutrition:
- kcal534
- fat32.3g
- saturates7g
- carbs49.9g
- sugars4.7g
- fibre6.5g
- protein7.6g
Method
step 1
To make the green harissa, toast the cumin and coriander seeds in a pan until fragrant, then tip into a mortar. Cool, crush lightly, then tip into a small blender or food processor.
step 2
Add the spring onions, jalapeños, coriander, parsley, garlic, lemon zest and juice, oil and a little seasoning, and whizz until smooth.
step 3
Mix the yogurt, crushed garlic, lemon juice and a little seasoning, loosening with a splash of water if it’s too thick.
step 4
Heat the butter and vegetable oil in a large frying pan. Put the roast potatoes onto a large chopping board and use the flat side of a large knife to squash each one. Add the cumin seeds, turmeric, mustard seeds and bashed garlic to the pan, and cook for 1 minute, then add the potatoes and toss well. Cook over a medium-high heat for 10-15 minutes or until the potatoes are really crisp.
step 5
Scoop out and discard the garlic cloves, then season the roasties well. Tip onto a serving platter and spoon over lots of the green harissa and yogurt to serve.
