These crispy smashed harissa potatoes are super crispy on the outside with soft, creamy centers and packed with spicy harissa flavor! Serve with homemade tangy Greek yogurt dip to balance the heat!
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, and mint until smooth. Then add in salt to taste and adjust seasonings if desired.
Store in an airtight container in the fridge for up to 5 days.
Potatoes
Preheat the oven to 425°F and liberally coat a baking sheet with olive oil [sturdy non-stick baking sheets are best].
In a small bowl, whisk together the harissa paste, olive oil, lemon juice, salt, and pepper. Set aside.
Place the potatoes in a large pot with 1 teaspoon of salt and cover with water. Then bring to a boil and cook for 15-20 minutes or until the potatoes are fork tender.
Drain the potatoes and pat dry. Place onto the oiled baking sheet and use the bottom of a cup or jar to smash them nice and flat (about ¼ inch thick).
Then spoon the harissa oil over the smashed potatoes making sure to evenly coat them.
Roast the potatoes at 425°F for 25-35 minutes or until golden brown with super crispy edges.
Remove the harissa potatoes from the oven and sprinkle with flaky sea salt and fresh mint if desired.
Serve immediately with Greek yogurt dip!
Notes
Smashed potatoes are best eaten immediately so that they're perfectly crispy. But they will keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F for 10-15 minutes to crisp back up.