Crispy Smashed Harissa Potatoeswith Garlicky Yogurt, Pickled Onions, and Parsley
- 55 min
- Serves 4
- 9 ingredients
15 minutes to prep, 40 to cook. 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.
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Method
Preheat the oven to 400°F.
Par‑boil the baby potatoes in salted water for about 8‑10 minutes, until just tender but still firm; drain well.
Kitchen notes · Added by ReelsMeals: Potatoes yield to a fork but remain firm enough to smash.
Place the potatoes on a baking sheet and gently smash each one with the bottom of a glass, leaving them in one piece.
Kitchen notes · Added by ReelsMeals: Each potato is flattened while still holding together.
In a small bowl, combine the heaped harissa paste with 3‑4 tbsp olive oil, mixing until smooth.
Drizzle the harissa‑oil mixture over the smashed potatoes, tossing gently to coat all surfaces evenly.
Roast the potatoes in the preheated oven for 35‑40 minutes, turning once halfway through, until the edges are golden and crisp.
Kitchen notes · Added by ReelsMeals: Edges are golden and crisp after roasting.
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.
Stir the rested garlic‑lemon mixture into the heaped Greek yogurt to create a smooth garlicky yogurt sauce.
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.
Serve immediately while the potatoes are still hot and crispy.
Tips while you cook
- 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.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Natalia Rudin made this.
The recipe comes from Natalia Rudin’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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