Quick Pan Fried Potatoes Recipe with Harissa

Refried smashed roasties with green harissa and yogurt

  • serves 4
  • Easy

Use up your leftover potatoes with this punchy recipe. Make this quick dish for an easy side at a festive get together with friends

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*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.

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Nutritional Information

  • Kcals 534
  • Fat 32.3g
  • Saturates 7g
  • Carbs 49.9g
  • Sugars 4.7g
  • Fibre 6.5g
  • Protein 7.6g
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