Refried smashed roast potatoes with green harissa and yoghurt Recipe

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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

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

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.
Mix natural yoghurt, crushed garlic and lemon juice, adding a little water if it's too thick. Season.
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.
Discard garlic. Season. Put potatoes on a serving platter, drizzle over green harissa and yoghurt. Serve.