Ingredients
100g natural yoghurt
½ clove garlic, crushed, plus 2 cloves garlic, bruised
Juice of ½ lemon
Sea-salt flakes and freshly ground pepper, to season
40g unsalted butter
1 Tbsp vegetable oil
750g prepared roast potatoes (see Cook's tip)
1 tsp cumin seeds
1 tsp black mustard seeds
½ tsp ground turmeric
Green harissa
1 tsp cumin seeds
2 tsp coriander seeds
4 Tbsp extra virgin olive oil
3 green shallots, roughly chopped
2 jalapeños, deseeded and roughly chopped
½ bunch coriander, roughly chopped
½ bunch flat-leaf parsley, roughly chopped
1 clove garlic, roughly chopped
Zest and juice of 1 lemon
Method
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To make green harissa, toast cumin and coriander seeds in a small frying pan over low heat for 1 minute until fragrant. Put in a mortar. Cool, crush lightly, then put in small blender or food processor. Add oil, green shallots, jalapeños, herbs, garlic, lemon zest and juice, and process until smooth. Set aside.
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Mix natural yoghurt, crushed garlic and lemon juice, adding a little water if it's too thick. Season.
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Heat butter and oil in a large frying pan over medium heat. Smash each roast potato with the flat side of a knife. Add cumin and black mustard seeds, turmeric and bruised garlic to pan, and cook for 1 minute. Add potatoes and toss well. Cook over medium heat for 10-15 minutes until potatoes are crisp.
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Discard garlic. Season. Put potatoes on a serving platter, drizzle over green harissa and yoghurt. Serve.
COOK'S TIP
Bake partially cooked potatoes in hot oil in an oven preheated to 160 degrees C fan-forced (180 degrees C conventional), until golden.
