Refried smashed roasties with green harissa and yogurt
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 100g natural yogurt
- ½ a clove garlic, crushed, plus 2 cloves, bashed
- ½ lemon, juiced
- 2 tbsp butter
- 1 tbsp vegetable oil
- 750g roast potatoes
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- 1 tsp black mustard seeds
GREEN HARISSA
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 3 spring onions, roughy chopped
- 2 jalapeños, deseeded and roughly chopped
- ½ a bunch coriander, roughly chopped
- ½ a bunch flat-leaf parsley, roughly chopped
- 1 clove garlic, roughly chopped
- 1 lemon, zested and juiced
- 4 tbsp extra-virgin olive oil
Method
- STEP 1
To make the green harissa, toast the cumin and coriander seeds in a pan until fragrant, then tip into a mortar. Cool, crush lightly, then tip into a small blender or food processor.
- STEP 2
Add the spring onions, jalapeños, coriander, parsley, garlic, lemon zest and juice, oil and a little seasoning, and whizz until smooth.
- STEP 3
Mix the yogurt, crushed garlic, lemon juice and a little seasoning, loosening with a splash of water if it’s too thick.
- STEP 4
Heat the butter and vegetable oil in a large frying pan. Put the roast potatoes onto a large chopping board and use the flat side of a large knife to squash each one. Add the cumin seeds, turmeric, mustard seeds and bashed garlic to the pan, and cook for 1 minute, then add the potatoes and toss well. Cook over a medium-high heat for 10-15 minutes or until the potatoes are really crisp.
- STEP 5
Scoop out and discard the garlic cloves, then season the roasties well. Tip onto a serving platter and spoon over lots of the green harissa and yogurt to serve.
