Harissa roasted baby potatoes
After having saturated your taste buds by gorging on a lot of sweets in Diwali, its time now to indulge in some lip-smacking spicy items . So here is a delectable starter which will balance out the sweet palate Harissa is a spicy paste made out of hot chili peppers and other spices. It is widely use
For Harissa Paste
- 20 chilies dry red
- 1 tbsp coriander seed
- 1 tbsp cumin
- ½ tbsp caraway
- 8 cloves garlic
- to taste salt
- 250 gms baby potatoes
- lemon Juice of a
- ½ tbsp mint leaves chopped (I used dried)
- water Wooden skewers soaked in
- Coriander and mint chutney for serving
For making harissa first slightly roast coriander,cumin and caraway seeds and once cooled down grind to fine powder. Drain water from chillies.Grind together chilies,garlic and the spice powder by adding oil little at a time.
Pat dry the potatoes in a kitchen towel and prick potatoes in few places with a fork.
Add in harissa and other ingredients to the potatoes and coat them nicely with the paste.Keep refrigerated for at least 1 hour.
Heat a grill pan. Meanwhile insert the potatoes into the skewers.
When the pan is smoking hot put the skewered potatoes into the pan in batches and grill each side for 5-8 mins until the potatoes are nicely roasted.
Adjust the amount of harissa depending on how spicy you want the kebabs to be.
While making harissa grinding the dry ingredients first is necessary else you will end up with a grainy paste.
As there is no water in the paste it can be stored in an air tight container in the refrigerator up to one week.
Grilling the potatoes in batches is necessary because adding everything together will lower the pan temperature and you will not get the required smoky flavour.