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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.
Category Appetizer, Side Dish
Cuisine gluten-free, soy-free, vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 people
Author Hannah Sunderani


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


  • 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.


Nutrition information is a rough estimate. 


Calories: 368kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Sodium: 20mg | Potassium: 967mg | Fiber: 5g | Sugar: 4g | Vitamin A: 106IU | Vitamin C: 55mg | Calcium: 90mg | Iron: 2mg