Harissa Roasted Baby Potatoes

Harissa Roasted Baby Potatoes

For Harissa Paste:

• Dry red chilies 20
• Coriander seeds 1 tbsp
• Cumin seeds 1 tbsp
• Caraway seeds 1/2 tbsp
• Garlic 8 cloves
• Salt to taste
• Oil 1/4 cup

For Kebabs:

• Baby potatoes (boiled and peeled) 250 gm
• Lemon juice of 1 lemon
• Chopped fresh/dried mint leaves 1/2 tbsp
• Wooden skewers soaked in water as required
• Coriander and mint chutney for serving

Method:

• Deseed dry red chillies and soak in warm water for 30 minutes. To make the harissa, first slightly roast coriander, cumin and caraway seeds and once cooled finely grind. Drain water from chillies. Grind together chilies, garlic and the spice powder by adding oil little at a time. Pat dry the potatoes on a kitchen towel and prick potatoes in few places with a fork. Add in harissa and other ingredients to the potatoes and coat them well 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 minutes 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).