Minty Harissa Roasted Potatoes
Ingredients
- 1.5 lbs baby potatoes or fingerling potatoes
- 3/4 cup unsweetened plain vegan yogurt
- Lemon juice, 2 tablespoons plus 1 teaspoon
- 1 tablespoon grated ginger
- 3 cloves minced garlic
- 2 tablespoons corn starch
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1/4 cup harissa paste
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cayenne (optional)
- 1/4 cup finely chopped fresh mint
- Salt, to taste
- 3 tablespoons neutral oil
Preparation
Partially cook the baby potatoes or fingerling 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 coat them well.
Cover and refrigerate for at least 2 hours to allow the flavors to develop.
Preheat a non-stick skillet, preferably cast iron, and add oil to coat the bottom, then place the potatoes evenly and cook until a golden-brown crust forms on all sides, about 25-30 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 preference.
Longer marinating time enhances the flavor, and cast iron skillets work best for even browning.
