SMASHED HARISSA POTATOES
The crispiest potatoes you'll ever make! Eat them dipped in harissa mayo – incredible!
- 5 tbsp olive oil
- 750 g baby potatoes
- 2 tbsp harissa paste
- sea salt & freshly ground black pepper
- to serve: zest of 1 lemon
Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
Pour 4 tbsp of olive oil onto a baking tray and sprinkle with a pinch of salt. Pop the tray into the oven to warm whilst you continue with the rest of the recipe.
Bring a big pan of well-salted water to the boil. Add the potatoes and cook for 12-15 minutes, or until they can be easily pierced with a fork. Drain and allow to steam dry. Pour into a big bowl and combine with the harissa, remaining olive oil and a big pinch of salt and black pepper. Stir well, until everything is evenly coated.
Carefully remove the tray from the oven. Spoon the potatoes onto the tray and give them a roll in the hot oil. Squash each one with a fork, then use a pastry brush to brush the oil from the tray into the cracks of each one. Sprinkle with extra salt and black pepper and return to the oven. Roast for 45-55 minutes, or until darkly golden and crispy.
Serve however you wish – they are particularly delicious dipped into harissa mayo.
Want more delicious potato recipes? Try this: Pesto & Jersey Royal Potato Salad.