Grilled Yams and Yukon Gold Potatoes With Harissa

The vinaigrette and harissa may be made ahead, or make while the potatoes roast in the oven. This will make maore harissa than the recipe calls for. Use the leftovers on grilled fish, chicken, meats, veggies, or on sandwiches.

• Ready In: 1 hr
• Serves: 8

Ingredients

• Harissa

• 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

• Vinaigrette

• 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

• Potatoes

• 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, white parts only

Directions

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.