Minty Harissa Roasted Potatoes
Ingredients
- 1.5 lbs baby or fingerling potatoes
- 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
Partially cook the potatoes in boiling water until just tender, then cool and cut into cubes or halves as 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 and set aside.
In a bowl, whisk together 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 mixture and gently mix to coat well.
Cover and refrigerate for at least 2 hours to allow the flavors to develop.
Once rested, preheat a non-stick skillet, preferably cast iron, add oil to coat the bottom, place potatoes evenly, and roast until a golden-brown crust forms, about 25-30 minutes, turning to brown all sides.
Turn off the heat and stir in the chopped mint and remaining lemon juice.
