Name: Harissa Crispy Potatoes with Whipped Feta & Chickpeas
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 700g floury potatoes, such as Maris Piper, cut into 2cm cubes; 1 × 400g tin chickpeas, drained, rinsed and dried (approximately 240g drained); 2 tbsp olive oil; 1 tsp ground cumin; ½ tsp smoked paprika; ¼ tsp fine salt; 1 tbsp rose harissa; 1 tbsp lemon juice; 150g feta; 150g thick Greek yoghurt; Finely grated zest of ½ lemon; 15g flat-leaf parsley, chopped; 2 spring onions, sliced; 15g pumpkin seeds; Lemon wedges, to serve

Method

15 mins prep60 mins cook75 mins total

Heat the oven to 220°C/200°C fan/gas 7 and place a large metal roasting tray inside. Put the potato cubes in a saucepan, cover with cold water and bring to the boil.
Simmer for 5–6 minutes, stopping while the centres are still firm. Drain thoroughly, let the potatoes steam dry for 3 minutes, then shake gently to roughen their edges.
Toss the potatoes with the olive oil, cumin, smoked paprika and salt. Carefully spread them over the hot tray in a single layer and roast for 20 minutes.
Turn the potatoes and scatter over the well-dried chickpeas. Roast for another 15–20 minutes, until the potatoes are tender inside and deeply golden outside, and the chickpeas have begun to crisp.
While the tray is in the oven, blend the feta, Greek yoghurt and lemon zest until creamy, stopping to scrape down the bowl. Alternatively, mash the feta finely and beat in the yoghurt for a more textured base.
Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, shaking often. Tip onto a plate as soon as they start to pop.
Mix the rose harissa with the lemon juice. When the potatoes finish roasting, toss them and the chickpeas with this mixture on the tray.
Spread the whipped feta across a wide platter, add the potatoes and chickpeas, then scatter over the parsley, spring onions and seeds. Serve immediately with the lemon wedges.

Notes

Allow enough time: The 75-minute total allows for preparation, bringing the potatoes to the boil, simmering, steam-drying and 35–40 minutes of roasting. Make the feta and toast the seeds while the tray cooks.

Manage the heat: Harissa strength varies. Start with 2 tsp for a milder topping and add more at the table if wanted.

Vegetarian cheese: Choose feta made with vegetarian rennet if serving vegetarians. Keep the whipped feta and cooked topping separate until serving.

Allergens: Contains milk. Check the harissa label for any additional allergens.