How long does it take to make Crispy Smashed Harissa Potatoes with Garlicky Yogurt, Pickled Onions, and Parsley?

About 55 minutes in total: 15 minutes of prep and 40 minutes of cooking.

How many servings does this Crispy Smashed Harissa Potatoes with Garlicky Yogurt, Pickled Onions, and Parsley recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Crispy Smashed Harissa Potatoes with Garlicky Yogurt, Pickled Onions, and Parsley recipe come from?

It was shared by Natalia Rudin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Crispy Smashed Harissa Potatoes – 55-Minute Recipe

Name: Crispy Smashed Harissa Potatoes – 55-Minute Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 500 g baby potatoes; 1 tbsp harissa paste; 3-4 tbsp olive oil; to taste salt; 1 garlic; 0.5 lemon; 3 tbsp Greek yogurt; pickled onions; parsley

These crispy smashed potatoes burst with North African heat from harissa, while a creamy garlicky yogurt balances the spice. Topped with bright pickled onions and fresh parsley, the dish is both vibrant and comforting—perfect for a quick week‑night dinner.

Recipe by Natalia Rudin· Structured by ReelsMeals

From: Instagram(view original)

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Crispy Smashed Harissa Potatoes – 55-Minute Recipe

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Prep Time

15 min

Cook Time

40 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

55 min estimated total time for 4 servings.

Explore related saves

Dinner Mediterranean Vegetarian

Ingredients

1 1/10 lb baby potatoes
1 tbsp harissa paste
3 tbsp olive oil
pickled onions
parsley

Garlicky Yogurt Sauce

1 garlic
0.5 lemon
3 tbsp Greek yogurt
to taste salt

Instructions

1
Preheat the oven to 392°F.
2
Par‑boil the baby potatoes in salted water for about 8‑10 minutes, until just tender but still firm; drain well.
3
Place the potatoes on a baking sheet and gently smash each one with the bottom of a glass, leaving them in one piece.
4
In a small bowl, combine the heaped harissa paste with 3‑4 tbsp olive oil, mixing until smooth.
5
Drizzle the harissa‑oil mixture over the smashed potatoes, tossing gently to coat all surfaces evenly.
6
Roast the potatoes in the preheated oven for 35‑40 minutes, turning once halfway through, until the edges are golden and crisp.
7
While the potatoes roast, mince the garlic clove and combine it with the juice of half a lemon and a pinch of salt; let the mixture rest for 5 minutes.
8
Stir the rested garlic‑lemon mixture into the heaped Greek yogurt to create a smooth garlicky yogurt sauce.
9
When the potatoes are done, transfer them to a serving platter, drizzle or dollop the garlicky yogurt sauce over the top, and scatter pickled onions and chopped fresh parsley.
10
Serve immediately while the potatoes are still hot and crispy.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Drain before smashing

After par‑boiling, drain the potatoes well before placing them on the sheet and smashing.

Rest garlic‑lemon mix

Let the minced garlic, lemon juice, and salt sit for 5 minutes before stirring into the yogurt.

Turn halfway for even crisp

Flip the potatoes once halfway through the 35‑40 minute roast.

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