Grilled Yams and Yukon Gold Potatoes with Harissa

Name: Grilled Yams and Yukon Gold Potatoes with Harissa
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 8 serrano chilies; 2 tsp cumin seeds; 4 garlic cloves; 2 tbsp hot paprika; 1 tsp ground cayenne pepper; 0.5 cup extra virgin olive oil; 2 tbsp fresh lemon juice; salt; oil; 0.5 lemon; 1 shallot; 1 pinch salt; 1 pinch fresh ground black pepper; 3 tbsp extra virgin olive oil; 2 large yams; 6 medium yukon gold potatoes; 2 tbsp pure olive oil; salt & freshly ground black pepper; 0.25 cup plain yogurt; 3 tbsp minced fresh parsley; 3 tbsp coarsely chopped fresh cilantro; 3 scallions

A Moroccan dish of yams, potatoes and serrano chilies, seasoned with cumin and paprika and grilled. Finish with or of vinaigrette.

1 hr · Serves 8 · Medium

Method

Start cooking mode

Time: Cook 60 min · 60 min total
Difficulty: medium

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