Harissa & Garlic Roast Potatoes
Serving: 4
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Directions
- Heat the oven to 150 C. Put the garlic, duck fat and herbs in a small ovenproof pan or saucepan, which has 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 200 C. Bring a large pot of salted water to a boil, then parboil the potatoes for 10 minutes, until they are half-cooked. Drain, shaking the potatoes a bit in the strainer, then leaves to dry for 10 minutes.
- Mix the potatoes, semolina, fennel seeds, harissa and two teaspoons of sea salt into the bowl of reserved duck 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 caramelised garlic and herbs and roast for 10-15 minutes more, until the potatoes are dark goldenbrown and the skins crisp.
- Serve hot, sprinkled with some extra salt.
Ingredients
- 8 garlic cloves
- 120 g duck fat (can also sub for sunflower oil)
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 kg floury potatoes, peeled and cut into 5 cm chunks
- 40 g semolina/ fine polenta
- 2 tsp. fennel seeds, toasted and lightly crushed
- 2 Tbsp. store-bought harissa paste
- Sea salt