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.