Smashed Potatoes With Harissa Yogurt Sauce.
These crispy potatoes are a treat for potato lovers. Would you love it more if I told you, these aren’t fried and neither did I use an equipment for it. So no oven or air fryer used here! I have posted a few recipes for oven roasted potatoes in the past but this one is made in a pan with minimal oil. For me, this is a great substitute for fried and greasy French fries.
How to make these crispy smashed potatoes?
I use a pack of baby potatoes to make this. Pressure cook them to upto one whistle and let the steam release on it’s own. If you don’t have pressure cooker, boil them for 20 mins in a pot. Then keep each of them on a chopping board and smash them gently using a wooden potato smasher. Smash with the back of any flat base bowl if you don’t hee potato smasher. Do not peel the potatoes.
Heat two tbsps sesame oil in a flat fry pan. Add 2 tbsp minced garlic or dried garlic granules. Gently place the smashed potatoes and sprinkle little salt. Roast them on medium flame until they turn crisp and brown from both sides. It takes about 15-18 mins. Drain them on a paper towel to absorb excess oil.
Mix whisked yogurt with Harissa sauce.Add this on top of the smashed potatoes and add some more harissa paste/sauce. Add a few mint leaves for the cool and balance of flavours.
This is best enjoyed when served fresh and hot. If making a large batch, I would prefer laying them in a single layer on a greased baking tray and roasting them for 15-20 mins in a pre heated oven at 180 C fan assisted.
If you like this smashed potatoes with harissa yogurt sauce recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Smashed Potatoes with Harissa Yogurt Sauce
Ingredients
- 250 Gms Baby potatoes
- 2 Tbsp Minced garlic or dried garlic granules
- 2 Tbsp Sesame oil
- Salt to taste
- 1/4 Cup Yogurt Whisked
- 2 Tbsp Harissa sauce
- Mint leaves to garnish
Instructions
- Pressure cook baby potatoes to upto one whistle and let the steam release on it’s own. If you don’t have pressure cooker, boil them for 20-25 mins in a pot. Ensure the potatoes aren’t mushy.
- Then keep each of them on a chopping board and smash them gently using a wooden potato smasher. Smash with the back of any flat base bowl if you don’t hee potato smasher. Do not peel the potatoes.
- Heat sesame oil in a flat fry pan. Add minced garlic or dried garlic granules. Gently place the smashed potatoes and sprinkle little salt. Roast them on medium flame until they turn crisp and brown from both sides. It takes about 15-18 mins. Drain them on a paper towel to absorb excess oil.
- Place the potatoes in a plate/platter.
- Mix whisked yogurt with Harissa sauce. Add this on top of the smashed potatoes and add some more harissa paste/sauce. Add a few mint leaves for the cool and balance of flavours.
Notes
