Our sweet and spicy harissa glaze is the perfect match for these crispy and fluffy roast potatoes, which we serve on silky smooth yoghurt.
Notes:
- We use Maris Piper potatoes, which are a very common variety of white potato in the UK – and often used to create the best roast potatoes. But you can use any variety of white potato you like, such as russet or Yukon Gold.
- Rose harissa paste is less spicy compared to regular harissa paste. If you prefer to use the latter, we recommend adding less to the sauce and adjusting the amount to your liking.
- We use a greek-style vegan yoghurt, which is made using either soy or oat. A useful tip is finding a vegan yoghurt which contains vital probiotics, which are key to maintaining a healthy gut!
Things to know:
- These potatoes make a delicious side, which we often serve with other North African or Middle-Eastern dishes, such as tagine or kebab. They also work really well as part of a BBQ spread!
- If you like, you can load these potatoes with extra toppings, such as pickled red onion. Thinly slice half a red onion, then add them to a bowl with lemon juice and a pinch of salt. Leave to pickle, then serve on top of the potatoes.
- If you love this dish, we think you might also love our Sriracha Glazed Roast Potatoes, which follow a similar method but uses East Asian inspired flavours for a delicious twist!
Harissa Glazed Roast Potatoes
Ingredients
- 1 kg white potatoes, see notes
- olive oil
- salt
- 4 garlic cloves, peeled + grated
- 2 tbsp rose harissa paste, see notes
- 2 tbsp maple syrup
- 1 small handful of fresh coriander, leaves picked
- 250 g vegan yoghurt, see notes
- 1/4 lemon, sliced into wedges
Method
- Peel the potatoes, then slice any large potatoes into halves or quarters. Add the potatoes to a large saucepan of cold water, bring to a boil and boil for 7-8 minutes or until soft on the outside. Then drain and add them back to the saucepan. Shake the saucepan to fluff up the outsides, then leave to cool for 10-15 minutes.
- Add a generous glug of olive oil to a roasting tray and place it on an oven shelf. Preheat the oven to 200°C fan / 425°F.
- When the oven is ready, remove the tray and carefully drop the par-boiled potatoes onto the hot oil in the tray. Sprinkle with a generous pinch of salt, then mix. Roast for 45-55 minutes or until golden and crispy, turning halfway.
- When the potatoes are nearly ready, add a splash of olive oil to a large pan on a medium heat. Add the garlic and cook for 1-2 minutes or until it begins to turn golden. Stir in the harissa paste and maple syrup, then cook for 2-3 minutes or until the sauce begins to thicken.
- Add the roast potatoes to the pan and stir them into the harissa glaze, until all the potatoes are covered in the glaze, then remove the pan from the heat.
- To serve, spoon the yoghurt over a large serving plate. Top with the harissa glazed roast potatoes, followed by the coriander leaves and a big pinch of salt. Drizzle over any sauce left in the pan, then squeeze over juice from the lemon wedges.
1 Comment
Delicious! I’ve never been great at roasting potatoes and they never turn out fluffy. If you follow the steps, you’ll end up with the fluffiest and crispiest potatoes. The yoghurt really helped to bring out all the flavours. Can’t wait to make this again at Christmas time.