Information
Prep: 10 mins | Cook time: 40 mins | Serves: 4–6 as a side | Gluten Free
Ingredients list
- 500g mini potatoes (baby white or mixed)
- 3 cloves garlic, crushed
- 1 tbsp olive oil (plus extra for roasting)
- 1 tbsp harissa paste
- 1 tbsp honey
- 100g Greek yogurt
- Juice of ½ lemon
- A few sprigs of thyme, leaves only
- Salt & pepper, to taste
- Fresh dill, finely chopped (about 2 tbsp)
Method
- Preheat your oven to 180°C (fan-forced).
- Place whole mini potatoes on a baking tray. Drizzle generously with olive oil, add crushed garlic, thyme leaves, and a good pinch of salt and pepper. Toss well to coat evenly.
- Roast for 40 minutes, or until golden and tender, giving them a shake halfway through.
While the potatoes roast, prepare your sauces:
- In a small bowl, mix the Greek yogurt, juice of half a lemon, and half the chopped dill. Season with a little salt and set aside.
- In another small bowl, stir together the harissa paste and honey. Add a splash of olive oil if you want a thinner drizzle.
- Once the potatoes are cooked, transfer them to a board and gently smash them with the back of a spoon to flatten slightly.
- To serve: spread the yogurt mixture over the base of a serving plate. Arrange the smashed potatoes on top. Drizzle generously with the harissa-honey mixture.
- Garnish with the remaining chopped dill and a sprinkle of flaky salt.
