Grilled Yams and Yukon Gold Potatoes With Harissa

Name: Grilled Yams and Yukon Gold Potatoes With Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 serrano chilies; 2 teaspoons cumin seeds, toasted & ground; 4 garlic cloves, finely minced; 2 tablespoons hot paprika; 1 teaspoon ground cayenne pepper; ½ cup extra virgin olive oil; 2 tablespoons fresh lemon juice; salt; oil; 12 lemon, juice of, grated zest &; 1 shallot, minced; 1 pinch salt; 1 pinch fresh ground black pepper; 3 -4 tablespoons extra virgin olive oil; 2 large yams; 6 medium yukon gold potatoes, halved lengthwise; 2 tablespoons pure olive oil; salt & freshly ground black pepper; ¼ cup plain yogurt; 3 tablespoons minced fresh parsley; 3 tablespoons coarsely chopped fresh cilantro; 3 scallions, white parts only

Servings: persons

8 serrano chilies
2 teaspoons cumin seeds, toasted & ground
4 garlic cloves, finely minced
2 tablespoons hot paprika
1 teaspoon ground cayenne pepper
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
salt
oil
12 lemon, juice of, grated zest &
1 shallot, minced
1 pinch salt
1 pinch fresh ground black pepper
3 -4 tablespoons extra virgin olive oil
2 large yams
6 medium yukon gold potatoes, halved lengthwise
2 tablespoons pure olive oil
salt & freshly ground black pepper
¼ cup plain yogurt
3 tablespoons minced fresh parsley
3 tablespoons coarsely chopped fresh cilantro
3 scallions, white parts only

1
For the Harissa: Remove the seeds from the serranos if you want a milder sauce.
2
Mince them & place in a small bowl with all the remaining ingredients, including salt to taste.
3
Mix well, cover, and refrigerate until needed.
4
Warm gently before serving, so that it can de drizzled easily.
5
For the Vinaigrette: Whisk together the lemon zest and juice, shallot, salt & pepper in a sm.
6
bowl, until the salt is dissolved.
7
Gradually whisk in the oil & continue to whisk until fully emulsified.
8
Preheat oven to 375.
9
Wash the yams and potatoes well and rub them with olive oil.
10
Prick the yams with a fork.
11
Place on a baking sheet and bake for 35-40 mins., until a skewer can barely go to the center.
12
Allow the yams & potatoes to cool until you can handle them.
13
Then without peeling them, cut on the diagonal into 1/2 inch thick slices.
14
Brush the slices lightly with olive oil, season with salt & pepper, and place on a grill.
15
Rotating a quarter turn on each side.
16
Grill until heated through.
17
This should take no more than 2 minute per side.
18
To serve, arrange thre slices of yam alternately with three slices of potato on individual plates.
19
Drizzle with 1 or 2 teaspoons of vinaigrette, and sprinkle on a few drops of the harissa.
20
Top with a drizzle of yogurt and scattering of chopped parsley, cilantro, and scallions.

1379

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 serrano chilies, 2 teaspoons cumin seeds, toasted & ground, 4 garlic cloves, finely minced, 2 tablespoons hot paprika, and more.

Yes, Grilled Yams and Yukon Gold Potatoes With Harissa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!