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


  1. 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. 
  2. 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. 
  3. 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.
Vicky Skingley