Crispy Harissa Potatoes

Ingredients:

• 1.5 lbs baby potatoes/fingerling potatoes, partially cooked
• 3/4 cup unsweetened plant-based plain yogurt
• 2 tablespoons + 1 teaspoon lemon juice
• 1 tablespoon grated ginger
• 3 cloves minced garlic
• 2 tablespoons corn starch
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1/4 cup harissa paste
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne (optional)
• 1/4 cup finely chopped fresh mint
• Salt to taste
• 3 tablespoons neutral oil

Instructions:

1. Toast spices: Toast coriander and cumin seeds in a skillet until fragrant. Grind in a spice grinder.
2. Make marinade: In a bowl, whisk yogurt, lemon juice, ginger, garlic, corn starch, ground spices, turmeric, cayenne (if using), and salt. Stir in harissa paste.
3. Marinate potatoes: Add potatoes to marinade and mix gently. Cover and refrigerate for at least 2 hours.
4. Roast potatoes: Preheat a non-stick skillet. Add oil and place potatoes evenly. Roast until golden brown on all sides (25-30 minutes).
5. Finish: Turn off heat, stir in chopped mint and remaining lemon juice.

Tips:

• Adjust the amount of harissa paste to your desired spice level.
• For a crispier exterior, make sure the potatoes are completely dry before roasting.
• Serve these potatoes as a side dish or as a main course with a salad or vegetables.

Enjoy your delicious and flavorful Crispy Harissa Potatoes!