Smashed Harissa Spuds
Who’s ready to get ✨ SMASHED ✨ with my Harissa Spuds?!
Back in 2019 I went to Morocco with a group of friends and was lucky enough to fully immerse myself in all the incredible aromas from the spice stalls in Marrakech. I can safely say the all-inclusive buffet of mostly chips and pasta didn’t inspire this recipe or my harissa spiced salmon tray-bake.
I genuinely had to be ushered away from the stalls by my friends because we had an itinerary and I was taking too long. I did buy all the spices though and now need to go back. Although, fortunately you don’t need to fly all the way to Morocco to make this as all ingredients can be purchased in the UK. I just like having an excuse to travel hehe.
Serve with my slow roasted harissa lamb shoulder, couscous and flatbreads if you’ve got a bit more time to prep and want a proper feast.
Ingredients
- New potatoes
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- Pinch of cinnamon
- 1 tsp chili flakes
- 3 tbsp olive oil
- Juice of a lemon
- Zest of a lemon
- 1 whole garlic bulb
- Plenty of salt
- 2 tbsp Greek yoghurt or dairy free alternative
- 1 tsp harissa paste
- 1/2 pomegranate
- 1 tbsp tahini
- A little chopped parsley
- A little chopped coriander
- Sliced olives - optional
Method
- Clean your potatoes and get them into a pan with salted water.
- Cook the potatoes on a medium-high heat until falling off a knife.
- Preheat the oven to 230°C/450°F/Gas Mark 8.
- Drain the potatoes and leave to steam dry.
- In this time, toast off your spices in a dry pan until you can start smelling them. Don't let them burn so keep an eye on them!
- Remove the spices from the heat and add your olive oil, salt and juice of half a lemon (zest your lemon before so you can sprinkle it on the cooked potatoes later).
- Mix the potatoes and spice mix together so that all of the potatoes are covered in glorious ✨flavour✨
- Place the potatoes on a baking tray and squash slightly using a bowl or punch them if you’re stressed.
- Place them in the oven with your garlic bulb for 20 minutes, giving them a toss half way through.
- In this time make your toppings, mix some harissa paste with yogurt, chop your herbs, slice your olives and get ya pomegranate seeds out.
- Once the potatoes are a bit charred and crispy put them in a suitable vessel and start smothering them in all your flavourful toppings, oh and a bit more salt too.
- Dig in and enjoy your smashed spuds!