Minty Harissa Roasted Potatoes
Ingredients
- 1.5 lbs baby potatoes or fingerling potatoes (partially cooked)
- 3/4 cup unsweetened plain vegan yogurt
- 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
- 1/4 cup harissa paste
- 1/2 tsp turmeric
- 1/4 tsp ground cayenne (optional)
- 1/4 cup fresh mint, finely chopped
- Salt, to taste
- 3 tbsp neutral oil
Preparation
In a small skillet over medium heat, toast the coriander and cumin seeds for about 2 minutes. Transfer to a spice grinder and pulse until coarse. Set aside.
In a bowl, whisk together the yogurt, lemon juice, ginger, garlic, corn starch, 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 mixture and gently mix to coat them well.
Cover and refrigerate for 2 hours. The longer they rest in the marinade, the better.
Preheat a non-stick skillet, preferably cast iron, and add oil to coat the bottom. Place the potatoes evenly and roast until a golden-brown crust forms, about 25-30 minutes, browning on all sides.
Turn off the heat and stir in the chopped mint and remaining lemon juice.
