Crispy smashed harissa potatoes on a thick garlicky yoghurt

Crispy smashed harissa potatoes on a thick garlicky yoghurt, topped with pickled onions and parsley. This was addictive!! Ingredients: 500g baby potatoes 1 heaped tbsp harissa paste 3-4 tbsp olive oil Salt Yoghurt: 1 small clove garlic 1/2 a lemon 3 heaped tbsp greek yoghurt Salt Parsley and Pickled onions(recipe in highlights) to serves

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Method: Preheat the oven to 200C. Par boil the potatoes until just soft, drain and then smush with a glass. Mix the harissa and oil together and then pour this on top and mix. Roast in the oven for another 35-40 minutes until crisp around the edges. Meanwhile, mix minced garlic with lemon juice and salt in a bowl, leave for 5 minutes and then stir through the yoghurt. Spread it on a plate and top with the crispy pots, pickled onions and parsley

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