Smashed Potatoes with Harissa Yogurt Sauce
Pan roasted, crispy potatoes with spicy sauce. Perfect substitute for fried potatoes.
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
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.
Here is the recipe for Harissa sauce.