Minty Harissa Roasted Potatoes Dish
Ingredients
- 1.5 lbs baby potatoes or fingerling potatoes
- 3/4 cup unsweetened plant-based plain yogurt
- 2 tbsp + 1 tsp lemon juice
- 1 tbsp ginger
- 3 cloves 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 fresh mint
- 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, then set aside.
In a bowl, whisk the yogurt, lemon juice, ginger, garlic, corn starch, 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 mix and gently mix to coat well.
Cover the potatoes and refrigerate for 2 hours; longer marinating improves flavor.
Preheat a non-stick skillet (cast iron preferred), add oil to coat the bottom, place potatoes evenly, and roast until golden-brown crust forms, about 25-30 minutes, browning on all sides.
Turn off heat, stir in chopped mint and remaining lemon juice.
