Minty Harissa Roasted Potatoes
Ingredients
- 1.5 lbs baby potatoes or fingerling potatoes (partially cooked in boiling water and then set aside to cool. You can cut them into cubes or half them lengthwise before or after cooking, but ensure they don’t cook all the way through)
- 3/4 cup unsweetened plain vegan 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
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 and refrigerate for 2 hours.
Once the potatoes have rested, preheat a non-stick skillet, add oil to coat the bottom of the pan. Place potatoes evenly and 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 and remaining lemon juice.
Tips
The longer the potatoes rest in the marinade, the better the flavor.
Cast iron skillet works best for roasting.
