Recipes by Yotam Ottolenghi for Serax

Harissa potatoes with garlic yoghurt

By Yotam Ottolenghi

Serves four as a side dish

750g baby new potatoes, halved lengthways
2 tbsp olive oil


Garlic yoghurt
2 large garlic cloves, crushed 350g
Greek-style yoghurt


Harissa dressing
40g rose harissa (2 tbsp)
21⁄2 tbsp lemon juice
1 tsp runny honey
75ml olive oil


To garnish
5g parsley, roughly chopped
25g pine nuts, well toasted


Preheat the oven to 220C. Add the potatoes and 2 teaspoons of salt to a medium saucepan and pour over plenty of cold water to cover by about 4 centimetres. Place on a medium-high heat, bring to the boil then simmer for 6 minutes, or until they’re almost cooked through but retain a slight bite. Drain through a sieve and pat dry then transfer to a parchment lined baking tray and toss with the oil, 1/3rd teaspoon of salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden. Meanwhile, make the harissa dressing by whisking together the harissa, lemon juice and oil in a large bowl. As soon as the potatoes are ready, and while they’re still hot, add them to the bowl and toss them well to coat. In a small bowl mix together the garlic, yoghurt and a good pinch of salt. Spread the yoghurt out onto a plate and top with the harissa dressed potatoes. Sprinkle with the parsley and pine nuts and serve warm. 


Also see French beans and mangetout with hazelnut and orange or Roasted aubergines with feta, yoghurt, pomegranate, and herbs

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