Smashed Potatoes with Harissa


1 recipe green bell pepper harissa
2 pounds small potatoes
1⁄2 cup full fat greek yogurt
1⁄2 cup fresh herbs (basil, parsley, cilantro)
Olive oil
Kosher Salt
Flake salt



Place the potatoes in a stockpot and cover with cold water.

Add 1 tablespoon of salt and bring to a boil. Once boiling, cook the potatoes for 15-20 minutes until they are tender.

Drain the potatoes in a large colander and let cool for 10 minutes.

Place the potatoes on a baking sheet or cutting board and using the bottom of a flat glass or a potato masher gently push down until the potatoes to flatten slightly. Season them with sea salt.

Preheat a cast iron or non-stick skillet over medium-high heat and add enough olive oil to barely coat the bottom of the pan.

Add the potatoes, working in batches, and cook for 3-4 minutes on each side or until they are golden brown.


To serve, layer the potatoes, yogurt and harissa on a platter. Garnish with herb mixture and season with flake salt, if you desire.


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