Harissa-roasted Potatoes with Yoghurt

• temps total: 22 minutes

Ingrédients

400g potatoes

1 tbsp olive oil

3 tbsp pomegranate, rose & preserved lemon harissa @ottolenghi

300g plant-based yogurt

100g plant-based feta

1 tsp garlic powder

Zest of ½ lemon

To serve: parsley, pinch of chilli flakes, fresh chilli slices

Instructions

Prep the potatoes 🥔

Peel and cut the potatoes and place them in a bowl.

Toss in harissa 🌶️

Add the olive oil and harissa paste, mixing well until the potatoes are evenly coated.

Air fry until golden 🔥

Transfer to an air fryer basket and cook at 200°C for 20–25 minutes, shaking halfway, until crisp on the outside and tender inside.

Make the yoghurt feta 🧀

Add the plant-based yogurt, feta, garlic powder and lemon zest to a food processor. Blitz until smooth and creamy, then taste and adjust seasoning if needed.

Assemble & serve 🌿

Spoon the yoghurt feta onto a plate, top with the hot harissa potatoes, and scatter over parsley, chilli flakes and fresh chilli slices.

Enjoy the upgrade! 😍

Creamy, zesty, spicy and totally addictive — these are not your average roast potatoes.