Minty Harissa Roasted Potatoes
Ingredients
- 1.5 lbs baby potatoes or fingerling potatoes (partially cooked and cooled)
- 3/4 cup unsweetened plain plant yogurt
- 2 tbsp + 1 tsp lemon juice
- 1 tbsp grated ginger
- 3 cloves minced garlic
- 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 finely chopped fresh mint
- Salt, to taste
- 3 tbsp neutral oil
Preparation
Partially cook the potatoes in boiling water until not fully done, then set aside to cool and cut into cubes or halve lengthwise if desired.
In a small skillet over medium heat, toast the coriander and cumin seeds for about 2 minutes, then transfer to a spice grinder and pulse until coarse before setting aside.
In a bowl, whisk together the yogurt, 2 tablespoons of lemon juice, ginger, garlic, corn starch, the ground spices, 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 ensure they are well-coated.
Cover and refrigerate for at least 2 hours; longer resting enhances the flavor.
Preheat a non-stick skillet, preferably cast iron, and add oil to coat the bottom before placing the potatoes evenly in the pan.
Roast the potatoes in the skillet until a golden-brown crust forms on all sides, which takes about 25 to 30 minutes.
Turn off the heat and stir in the chopped mint and the remaining 1 teaspoon of lemon juice.
Notes
Adjust the amount of harissa paste based on its spiciness and personal heat preference.
Longer marinating time improves flavor, and potatoes can be cut before or after partial cooking.
