Potatoes go great with a variety of flavors and sauces. I’ve been rediscovering my love of harissa lately, and I wanted a vehicle for the minty harissa yogurt sauce that I created. I decided to do some simple garlicky roasted potato wedges with the sauce.
I always tend to have potatoes on hand as they’re a staple of the household. There’s a lot that you can make with them. When food is running low because you’re too lazy to go to the grocery store; mashed potato bowls anyone? Or maybe a two baked potato dinner? And then you should probably go to the grocery store the next day for some more food variety in your life.
The yogurt harissa sauce turned out really fantastic, I feel like it would also be good on a cucumber salad of sorts. You get the heat, then the cooling yogurt and the brightness of the mint. It’s magically delicious. Alright, now on to the recipe!
1/2 cup almond milk yogurt (or plant based yogurt of your choice)
1 tbsp harissa
1 tbsp fresh mint, finely chopped
1 tbsp red pepper jelly
1/2 tsp sea salt
1/2 tsp pepper
Preheat oven to 400 degrees. Toss potato wedges with the olive oil, garlic, sea salt and pepper. I usually do this in a large bowl so that every delicious inch of the potato wedges gets covered. Line a baking sheet with parchment paper and put in the oven for 40 minutes. Halfway through the cooking time flip the potatoes. While the potatoes are cooking, start on the yogurt sauce. In a bowl add the almond milk yogurt, harissa, mint, red pepper jelly, sea salt and pepper and stir until well combined. Place the sauce in the refrigerator until the potatoes are done. Once done, toss the wedges on a plate and serve with the sauce and enjoy!