Skip to main content

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes


Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders. 

 I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories.

 The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa.

 Heres the recipe

 These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight.
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 rose 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.
Labels:

Comments

Anonymous said…
I loved this posts! I read your blog fairly often and you're always coming out with some
great stuff! I shared this on my Facebook and my followers loved
it! Keep up the good work!:)
August 28, 2019 at 10:49 PM
Post a Comment

Popular posts from this blog

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the ove...
Post a Comment
Read more