Try this recipe for refried smashed roasties, then check out our mashed potatoes and cauliflower mash.


  • 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


  • 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


  • 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.


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