1: Preheat the oven to 200C.
2: Par boil the potatoes until just soft, drain and then smush with a glass.
3: Mix the harissa and oil together and pour this on top of the potatoes, then mix.
4: Roast in the oven for another 35-40 minutes until crisp around the edges.
5: Meanwhile, mix minced garlic with lemon juice and salt in a bowl, leave for 5 minutes.
6: Stir through the yoghurt.
7: Spread the yoghurt on a plate and top with the crispy potatoes, pickled onions, and parsley.
