These crispy and fluffy roast potatoes are covered in a sweet and spicy harissa glaze, served on a silky smooth vegan yoghurt. Perfect for a hearty side or main dish.
1: Peel the potatoes and slice any large potatoes into halves or quarters.
2: Add the potatoes to a large saucepan of cold water, bring to a boil and boil for 7-8 minutes or until soft on the outside.
3: Drain the potatoes and add them back to the saucepan. Shake the saucepan to fluff up the outsides, then leave to cool for 10-15 minutes.
4: Add a generous glug of olive oil to a roasting tray and place it on an oven shelf. Preheat the oven to 200°C fan / 425°F.
5: When the oven is ready, remove the tray and carefully drop the par-boiled potatoes onto the hot oil in the tray. Sprinkle with a generous pinch of salt, then mix.
6: Roast for 45-55 minutes or until golden and crispy, turning halfway.
7: When the potatoes are nearly ready, add a splash of olive oil to a large pan on medium heat, add the garlic and cook for 1-2 minutes or until golden.
8: Stir in the harissa paste and maple syrup, then cook for 2-3 minutes or until the sauce thickens.
9: Add the roast potatoes to the pan and stir until all are covered in the glaze, then remove from heat.
10: To serve, spoon the yoghurt over a large serving plate, top with the glazed potatoes, coriander leaves, and a pinch of salt. Drizzle over any remaining sauce and squeeze lemon juice from the wedges.
