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- info@meze.co.za
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Mezé Harissa Potatoes
Crispy, golden and bursting with bold flavour – these Mezé Harissa Potatoes bring heat and depth to every bite. Tossed in a glossy harissa and maple glaze, then served over a bed of creamy Mezé Double Thick Yoghurt, they strike the perfect balance of spicy, smoky and smooth. Finished with fresh coriander and a squeeze of lemon, this is comfort food with a fiery Mediterranean twist.
Ingredients
- 5-6 Medium Potatoes – peeled and quartered
- Mezé Olive Oil
- Salt
- 4 Garlic Cloves – crushed
- 2 tbsp Mezé Harissa Paste
- 2 tbsp Maple Syrup
- 1 small handful of Fresh Coriander Leaves
- 250 g Mezé Double Thick Yoghurt
- Lemon wedges
Directions
1
Place the potatoes into a large saucepan of cold water, bring to a boil and boil for 7-8 minutes or until soft on the outside. Drain and leave to cool for 10-15 minutes.
2
Add a generous amount of Mezé Olive Oil to a roasting tray and place it in the oven, and preheat at 200°C.
3
When the oven is ready, remove the tray and carefully drop the par-boiled potatoes into the hot oil. Sprinkle with a good pinch of salt – and mix. Roast for 45-55 minutes, until golden and crispy.
4
When the potatoes are nearly ready, add some Mezé Olive Oil to a large pan on a medium heat. Add the garlic and cook until it begins to turn golden.
5
Stir in the Mezé Harissa paste and maple syrup, then cook for 2-3 minutes or until the sauce begins to thicken.
6
Add the roast potatoes to the pan and stir them into the harissa glaze, until all the potatoes are covered in the glaze, then remove the pan from the heat.
7
To serve, spoon the yoghurt over a large serving plate. Top with the harissa glazed roast potatoes, followed by the coriander leaves. Finish off with a squeeze of lemon and a pinch of salt.
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