Hassle free harissa potatoes and lemon yogurt dip
The standard white potato gets hardly any exciting make overs these days, essentially just considered a carbohydrate it's instantly dismissed as something not worth talking about when we talk about developing healthy food relationships. Well don't worry old spud I am here to jazz you up; for starters carbohydrates are an essential energy source for little ones and they really do need that energy. This is a super easy way to make a spicy spud, a hassle free glaze of lemon and harissa makes it smokey and a little hot but that's cooled off with the lemon Greek yogurt. Harissa is a medium hot chilli aromatic paste from Morocco. I have avoided giving Zahara super hot food until she can understand the concept, but the way I use the paste means it's not actually hot to eat but more of a smokey spiced flavour with a mild heat; at 13 months old she seemed to enjoy them and really liked the lemon Greek yogurt. It's a great side to meat or fish, or even on their own as a snack.
Enough glaze to cover around 5-6 medium size potatoes
Ingredients
5-6 medium white potatoes
1 tsp harissa paste
Juice of ½ a lemon
2 tbsp olive oil
Method
1. Cut the potatoes into chunks or wedges - I use my crinkle cutter so there is a greater surface area for the glaze.
2. Toss the potatoes with the oil in a bowl. Mix the harissa and lemon juice in a separate very small dish, this will be the glaze for the potatoes.
3. Pre-heat the oven to fan 200C and pop an empty non-stick baking tray in there to warm up
4. Once the tray is hot take it out and put the potatoes on it and then back in the oven.
5. After 20 mins take the potatoes out of oven and liberally brush with the glaze.
6. Pop potatoes back in oven for a further 10 – 15 mins, until the potatoes are cooked through.
7. To make the lemon yogurt, finely grate the zest of one lemon into 150g of Greek yogurt and mix before serving.
Tips
Potatoes are packed full of carbohydrates which are vital for little ones - they really do need that energy. I cut mine into chunks but younger babies would be best served wedges.
Facts
Harissa is a medium hot chilli aromatic paste from Morocco. I have avoided giving Zahara super hot food until she can understand the concept, but the way I use the paste means it's not actually hot to eat but more of a smokey spiced flavour with a mild heat; at 13 months old she seemed to enjoy them and really liked the lemon Greek yogurt.