Garlicky Smashed Potatoes with Harissa Yogurt

Made by roasting potatoes in garlic and olive oil and dipping into a tangy and spiced harissa yogurt. Whether you're vegan or not, there is nothing more comforting than tucking into a perfectly salted, hot and crunchy potato.

Course Appetizer, Side Dish

Cuisine gluten-free, soy-free, vegan

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 368kcal

Author Hannah Sunderani

Ingredients

Main Ingredients

1 1/2 lbs baby potatoes
1/4 cup olive oil plus more to drizzle
3 cloves garlic finely chopped
sea salt and pepper to sprinkle
1/4 cup fresh basil chopped, to sprinkle

For the Harissa Yogurt

1/2 cup soy yogurt or coconut yogurt
1 tbsp harissa powder
1 clove garlic finely chopped
1/2 lime juiced
sea salt

US Customary - Metric

Instructions

Preheat oven to 450F/230C. Bring a large pot of water to boil, toss in potatoes. Boil potatoes for 10-15 minutes, or until just tender (you wan't to be able to pierce them with a fork using a bit of pressure). Strain and let cool slightly, pat dry.
Line two baking trays with tin foil and grease with a bit of oil. Place potatoes on trays about 1-2 inches apart and smash the potatoes using the back of a fork to open.
Mix 4 tbsp olive oil with chopped garlic; and paint your potatoes with the garlicky olive oil to coat. Sprinkle with sea salt and pepper and place in the oven to roast for 20 minutes, or until golden and crispy.
Make your harissa yogurt: In a mixing bowl add yogurt, harissa powder, the juice of 1/2 lime and pinch salt. Mix to combine.
Scoop roasted potatoes on a serving dish, and drizzle with more olive oil. Sprinkle with more sea salt, freshly chopped basil leaves, and cayenne pepper. Serve with harissa yogurt to dip.

Notes

Nutrition information is a rough estimate.

Nutrition