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  1. Home
  2. Food

Refried smashed roast potatoes with green harissa and yoghurt

Flavour-packed. - by Ellie Vernon
  • 10 Dec 2019
Refried smashed roast potatoes with green harissa and yoghurt
Prep: 15 Minutes - Cook: 15 Minutes - Serves 4
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Flavour your crispy roast potatoes with cumin, turmeric and black mustard seeds, then drizzle with a spicy jalapeño harissa.

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

  1. 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. 

  2. Mix natural yoghurt, crushed garlic and lemon juice, adding a little water if it's too thick. Season. 

  3. 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. 

  4. 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. 

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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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