Roast potatoes are a staple of any Sunday roast, but they can be hard to get right. This recipe uses a few unusual ingredients, but the end result is worth it
No Sunday is complete without a roast dinner and a side of golden potatoes, but perfecting them can be quite the process of trial and error, and everyone has their own way of doing them. Goose fat is non-negotiable for some, while others skip this entirely, and although traditionally cooked in the oven, you can even get crispy roast potatoes in the air fryer.
I prefer my roast potatoes to be marinated in a bunch of herbs before going in the oven, especially rosemary and thyme, because I feel like these pair really well with meat. But I’d never heard of using harissa on roast potatoes before, so when I saw Ottolenghi’s recipe for harissa and confit garlic roasted potatoes, I was desperate to try it.
It’s a little bit more fiddly than your standard roast potato recipe, but it’s seriously worth it for the added smokiness of the harissa and subtle hints of garlic that come from roasting them in goose fat to start. It’s important to use rose harissa, as this is less spicy than traditional harissa paste.
I’d never used semolina flour for roast potatoes either, but the recipe also calls for this, and I’ve now realised that this is the secret to getting them extra golden and crispy. They were so tasty that I could have easily finished a plate of potatoes alone, and I’ll probably stick to using semolina flour for my roast potatoes.
Semolina flour is also far more healthy than standard white flour, because it contains protein, fibre and nutrients like iron, reports the Express.
Although it wasn’t a walk in the park, preparing the confit felt like an added chore, and I’d likely give it a miss next time. However, for a special event like Easter Sunday, this is a delicious twist on a classic recipe.
I didn’t have all the ingredients to hand, and finding some semolina flour took a bit of extra effort. Some ingredients can be easily substituted, and I used fennel seeds instead of caraway seeds, but you’ll want to stick to most of them, so plan to prepare at least a day in advance.
The recipe serves six to eight people, and the confit can be prepared up to two days ahead, meaning all you need to do on the day is heat it up when you’re ready to cook your potatoes.
How to make harissa and confit garlic roast potatoes
Ingredients
- Two large peeled garlic cloves
- Four rosemary sprigs (I used half a tablespoon from a jar of rosemary)
- Six thyme sprigs (I used a tablespoon from a jar of thyme)
- 40g ground semolina
- Two tsp caraway seeds (fennel or cumin seeds will work as an alternative)
- Two tsp rose harissa
- 130g goose or duck fat
- 2kg Maris Piper potatoes, peeled and cut into 5cm chunks
Method
Start by preheating the oven to 150C fan. Place your peeled garlic cloves in a small ovenproof pan that has a lid, along with the goose fat and herbs.
Cover and bake for 40 minutes or until the garlic cloves are soft and caramelised.
While your garlic is baking, get a large pot of salted water boiling. Toss in your chopped potatoes and let them parboil for about five to 10 minutes.
Drain them well and give them a good shake to fluff up the edges. Let them sit for 10 minutes.
Once your garlic is ready, take it out of the oven and strain the goose fat into a large heatproof bowl, or the dish you’re going to be using to cook the potatoes in. Keep the garlic and herbs to one side.
After your potatoes have had their rest, pop them into the bowl or tray with the goose fat along with the semolina flour, caraway seeds (or an alternative), harissa and some flaked salt. Give everything a good mix and then place in the oven in the tray.
Ottelenghi’s recipe suggests using parchment paper under the tray, but I didn’t bother with this.
Let your potatoes bake for 45 minutes, until they’ve turned a lovely golden-brown colour, making sure to turn them once or twice during this time. After 45 minutes, add the leftover garlic and herbs and continue to roast for another 10 to 15 minutes.
Once they’re done, sprinkle with salt and serve.
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