Harissa Potatoes with Yoghurt & Pine Nuts

These Tunisian-inspired crispy potatoes are tossed in a rich, fiery harissa and balanced with cooling lemon & mint yoghurt for a perfect contrast of heat and creaminess. Finished with toasted pine nuts for crunch and a sprinkle of pul biber, this dish is a bold, flavour-packed side that brings the spice of North Africa straight to your table.

Ingredients

Method

Nutrition

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Step 1

Heat oil on medium-low in a frying pan. Once hot add the harissa paste and heat on very low for 10-15 minutes. Season with salt and pepper then set aside.

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For

3

M

I

500

g

Red potatoes, chopped

4

tbsp

Lemon & mint yoghurt, to serve

3

tbsp

Olive oil

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Per Serving

Calories

290kcal

Fat

14g

Saturates

2g

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Notes

Pro Tip✨: For extra depth of flavour, try roasting the potatoes with a drizzle of harissa oil instead of regular olive oil. This will intensify the smoky spice while keeping the potatoes beautifully crisp!

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