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)
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.