Harissa and confit garlic roast potatoes
Serves 6 - 8
- 2 large heads garlic, cloves separated and peeled
- 130g goose or duck fat
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2kg maris piper potatoes, peeled and cut into 5cm chunks
- 40g ground semolina
- 2 tsp caraway seeds, toasted and lightly crushed
- 2 tbsp harissa
- Flaky sea salt
- Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minutes, until the garlic is caramelised and soft. Remove from the oven and strain the fat into a large heatproof bowl. Set the garlic and herbs aside.
- Increase the oven temperature to 200C/390F/gas mark 6. Bring a large pot of salted water to a boil, then parboil the potatoes for 10 minutes, until they are half-cooked. Drain into a colander, shaking the potatoes about a bit to fluff up the edges, then leave to dry for 10 minutes.
- Mix the potatoes, semolina, caraway seeds, harissa and two teaspoons of flaky salt into the bowl of reserved fat, then spread out on a large oven tray. Roast for 45 minutes, turning them once or twice, until golden-brown, then stir in the confit garlic and herbs and roast for 10-15 minutes more, until the potatoes are dark golden-brown and the skins crisp. Serve hot, sprinkled with some extra salt.