Harissa-spiced Marinated Potatoes with Cucumber-Dill Yogurt Sauce

 

Harissa Potatoes with Yogurt Sauce

Harissa Potatoes with Yogurt Sauce

I have one lovely recipe for marinated baked potatoes on here, which my sister gave me. I thought it time for another. This one’s a little different. For starters, it’s crusted in panko breadcrumbs. Also, it’s spiced with harissa. I bought my harissa, but you can make it if you like. I’ve seen recipes out there on the net. Warning! This recipe calls for 8-10 hours marination time. Also, harissa is super spicy. Taste it before you use it.

The low-fat buttermilk in this recipe is what you get in the US in cartons. If you’re in India, use 2 tbsp sour curds (yogurt) mixed with 2/3 cup warm water instead. The yogurt sauce is essentially a variation on cucumber raita.

You need:

  1. 4-5 small potatoes
  2. 1 tbsp harissa paste
  3. 1 cup low-fat buttermilk, room temperature
  4. 1 cup panko breadcrumbs
  5. salt to taste (I didn’t add any)

For the sauce:

  1. 1 cup thick yogurt (ideally Greek yogurt)
  2. 1 tbsp finely chopped dill
  3. 1/4 cup finely chopped English cucumber
  4. salt to taste
Harissa paste and buttermilk

Harissa and buttermilk

How to:

  1. First, mix all the ingredients for the yogurt sauce together, cover, and put it in the fridge. 
  2. Parboil the potatoes. Don’t let them get mushy. Cool in cold water and ice.
  3. Peel the potatoes and if they are not small, cut them in half.
  4. Pierce with a fork.
  5. In a bowl big enough to hold the potatoes, mix the buttermilk and harissa paste. Whisk together.
  6. Place the peeled potatoes in this mixture.
  7. Cover and refrigerate for at least 8-10 hours. Overnight is good, 24 hours even better. potatoes in buttermilk mixture
  8. Take the potatoes out of the fridge after 8-10 hours.
  9. Preheat the oven to 350 F.
  10. Place the panko breadcrumbs in a plate.
  11. Gently stir the buttermilk to make sure the potatoes are well coated with it, then lift out, shake gently, and roll in the panko.
  12. Cover well with the panko, then place the potatoes on a foil lined, oil sprayed baking dish.
  13. Cook uncovered in the oven for 20 minutes, or until the panko starts to brown.
  14. When it starts to brown, turn on the broiler and broil for a few minutes on each side for a nice browning. Be careful, as the panko can burn very fast. You have to watch it constantly.
  15. Remove from the oven and serve with chilled yogurt sauce.
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Kosmari (South Indian cucumber salad)

Preparation time: 20 minutes + 2 hours refrigeration

Cooking time: 1 minute

You need: 1 large cucumber, peeled and chopped very, very small; 1/3 cup moong dal; 1 tbsp chopped cilantro; 1 green chili, minced; 1 tbsp lemon juice; ½ tsp mustard seeds; a pinch of hing (asafetida); 1 tbsp shredded coconut; salt to taste

How to: Wash and drain the moong dal. Mix dal, cucumber, and salt. Cover and refrigerate for two hours before serving. (This won’t keep for more than a few hours).

Heat some oil and add the mustard seeds. When they start sputtering add the green chili and the hing. Mix well with the cucumber. Add the lemon juice, coconut, and cilantro and mix well.

cucumber raita

This is the best. Raita is basically yogurt with vegetables in. Usually. Anyway.

1 lb. yogurt; 1/2 a slicing cucumber or 1 small one; salt and pepper to taste.

Peel and grate the cucumber into a bowl. Add the yogurt, salt and pepper. Mix well. Chill.

If you water it down a bit (raita is ideally a bit thick) you can even have it as “soup” on a hot day. With a nice salad.