Minty Harissa-Roasted Potatoes
Ingredients
- unsweetened plant plain vegan yogurt - 3/4 cup
- lemon juice - 2 tbsp + 1 tsp
- 1 tbsp ginger, grated
- 3 cloves of garlic, minced
- 2 tbsp corn starch
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- harissa paste - 1/4 cup (check your harissa paste for heat. if too spicy, use less)
- turmeric - 1/2 tsp
- ground cayenne - 1/4 tsp (optional)
- fresh mint - 1/4 cup finely chopped
- salt, to taste
- 3 tbsp neutral oil
- 1.5 lbs baby potatoes/fingerling potatoes
Preparation
In a small skillet over medium, toast the coriander and cumin seed for about 2 minutes
Transfer to a spice grinder and pulse until coarse
Set aside
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
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
Once the potatoes have rested, preheat a non- stick skillet (cast iron works best), add oil to coat the bottom of the pan
Place potatoes evenly & let them roast in the skillet until a golden-brown crust forms on the exterior
This takes 25-30 minutes for them to brown on all sides evenly
Turn off heat, stir in chopped mint & remaining lemon juice
