It’s that time again where ‘Jar to Table’ shows you how to make a quick, mouth-watering evening meal with our Waiheke Blend Harissa we made two weeks ago (see recipe here).
These smashed potatoes are addictive. Not only are they quick and simple to make they can be topped with a whole lot of delicious condiments such as our Waiheke Herb Spread.
This makes the perfect wintery dish to curl up with, served as a side or even just by themselves.
Serves 2 - 4
Ingredients
1 kg baby potatoes
3 T Waiheke Blend EVOO
a few generous pinches of Sea salt
Freshly ground black pepper
30-40g parmesan
3 garlic cloves
200ml Greek style yoghurt
1 lemon, zest only
2-3 T Harissa paste (see recipe here)
Directions
Wash the potatoes. Place them in a place pot of salted water and bring them to the boil with the lid on. Cook them on a medium heat for 10-15 minute, or until they are soft inside when you can easily pierce a sharp knife in - to test. Preheat the oven to 200°C fan.
Drain the potatoes and place in a large bowl to allow them to cool enough to handle. Cut some in half, making sure they are all of similar size. Drizzle over the Waiheke Blend EVOO and generously salt and pepper. Toss them in the bowl so that all surfaces are covered in the oil.
Tip the potatoes into the biggest baking tray you have and organise them so they cut side down. Gently squash each potato with a potato masher, a fork or something similar. Each potato should break and fan out slightly. Bake in the middle of the oven for 25 minutes. Remove from the oven and finely zest over the parmesan and bake for a further 10-15 minutes until they are golden and crispy around the edges.
Meanwhile finely chop and crush the garlic and mix it through the yoghurt. Finely zest in the lemon rind, add a pinch of sea salt and gently swirl through the Harissa. Spread the Harissa Yoghurt over a serving plate, served with the hot crispy potatoes placed on top. Drizzle over some extra Harissa over and a sprinkle of chopped flatleaf for an extra pop of colour.
