Grilled Yams And Yukon Gold Potatoes With Harissa

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 serrano chilies
• 2 teaspoons cumin seeds, toasted & ground
• 4 garlic cloves, finely minced
• 2 tablespoons hot paprika
• 1 teaspoon ground cayenne pepper
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• salt
• oil
• 1/2 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
• 1/4 cup plain yogurt
• 3 tablespoons minced fresh parsley
• 3 tablespoons coarsely chopped fresh cilantro
• 3 scallions, parts only

Recipe

• 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.
• 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.
• 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.