*This recipe is gluten-free according to industry standards
Ingredients
- natural yogurt 100g
- garlic ½ a clove, crushed, plus 2 cloves, bashed
- lemon ½, juiced
- butter 2 tbsp
- vegetable oil 1 tbsp
- roast potatoes 750g
- cumin seeds 1 tsp
- ground turmeric ½ tsp
- black mustard seeds 1 tsp
GREEN HARISSA
- cumin seeds 1 tsp
- coriander seeds 2 tsp
- spring onions 3, roughy chopped
- jalapeños 2, deseeded and roughly chopped
- coriander ½ a bunch, roughly chopped
- flat-leaf parsley ½ a bunch, roughly chopped
- garlic 1 clove, roughly chopped
- lemon 1, zested and juiced
- extra-virgin olive oil 4 tbsp
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.
Nutritional Information
- Kcals 534
- Fat 32.3g
- Saturates 7g
- Carbs 49.9g
- Sugars 4.7g
- Fibre 6.5g
- Protein 7.6g
